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Sauteed Cabbage with Mustard and a smidgen of horseradish make for an out-of-the-ordinary vegetable side dish.

This Cabbage Recipe is the perfect healthy side dish for St. Patrick’s Day, but it’s versatile enough to serve all year long.

a plate of Sauteed Cabbage with Mustard and a serving spoon on the side of the dish.

Table of Contents hide
1 Why You Must Make
2 Ingredient Notes:
3 How to Make
4 St Patrick’s Day Recipes
5 Frequently Asked Questions
6 You May Also Like:
7 Sauteed Cabbage with Mustard

Why You Must Make

I have a hubby whose 100% Irish mom made corned beef and cabbage every St. Patrick’s Day. I love corned beef. He does not. So for this St. Patty’s Day, I will just add cabbage to the menu. And maybe make corned beef sliders for my lunch.

I had to coerce Bill to take a bite of this healthy cabbage side dish. You know what? He actually liked it! Don’t let the flavorings scare you off—the mustard is subtle and the horseradish adds a depth of flavor without being overt.

  • It’s an easy, flavorful recipe!
  • It’s not your typical side dish.
  • If you’re used to only eating raw cabbage in coleslaw, this is an easy, tasty alternative way to enjoy cabbage.
Sauteed Cabbage Ingredients on a sheet pan with labels.

Ingredient Notes:

  • Unsalted Butter – salted butter can be used, just taste before adding more salt
  • 1 large onion – thinly sliced
  • Green cabbage – slice your own or buy pre-shredded in a bag
  • Coarse-grain mustard – visually accentuates the mustard addition
  • Bottled horseradish – provides a touch of heat
  • Table salt
  • All-purpose flour
overhead image of a bowl full of chopped cabbage sauteed with mustard.

How to Make

Sauteed Cabbage Process shots 1,2 with numbered labels.
  1. Saute onion in butter until lightly browned.
  2. Add cabbage, salt, and half the water and cook until wilted.
Sauteed Cabbage Process shots 3,4 with numbered labels.
  1. Transfer the cabbage mixture to a serving dish and make the sauce.
  2. Mix the cabbage and the sauce and serve.

St Patrick’s Day Recipes

If your family isn’t begging for corned beef either, I have a few recipes that will put some luck of the Irish into your St. Patrick’s Day menu. And if you are a fan of cabbage, don’t miss this Brenda Gantt Cabbage Casserole.

Anything green is game–so mint and grasshopper desserts are fair game. Irish stew is a nice alternative to corned beef, and anything from cake to entrees can be spiked with Guinness stout or Baileys Irish Cream to make it festive. While you’re at it, don’t forget to try the sauteed cabbage recipe, it’s a winner!

Frequently Asked Questions 

How Do You Select a Head of Cabbage?

Look for a head of cabbage with plenty of tight leaves. They should not be wilted nor pulled away from the stem end.

How Do You Shred Cabbage?

You can always purchase bags of shredded cabbage, but cabbage is also easy to shred at home. First, carefully cut your cabbage into quarters. From there, you can use a large knife to slice the leaves into thin slices, avoiding the core. Or use a mandolin with a handguard or even the shredding disk on a food processor.

How Long Do You Cook Cabbage?

If you saute cabbage, it should take about 5-10 minutes, depending on the amount of cabbage and the size of your pan. Cook, stirring often until the cabbage is just tender. Overcooking can make the cabbage limp and release sulfur compounds which produce an unpleasant smell.

You May Also Like:

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St Patrick's Day Recipes collage with 4 photos above a title text box.
A plate of Sauteed Cabbage with Mustard and a serving spoon on the side of the dish.
The Recipe:

Sauteed Cabbage with Mustard

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Yield 4 servings

A simple flavorful cabbage side dish.

Ingredients

  • 3 tablespoons unsalted butter
  • 1 large onion, halved lengthwise and thinly sliced
  • 2 to 2½ lb green cabbage, quartered, cored, and cut crosswise into ¼-inch-thick strips (12 cups)
  • ¾ teaspoon salt
  • 1 cup water
  • 1 tablespoon coarse-grain mustard
  • 1 teaspoon bottled horseradish
  • 1 teaspoon all-purpose flour

Instructions

  1. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes.
  2. Stir in cabbage, salt, and ½ cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes. Transfer to a serving dish.
  3. Whisk together mustard, horseradish, and flour in skillet, then add the remaining ½ cup water and whisk until combined well.
  4. Simmer for 2 minutes, then stir into the cabbage. Season with salt and pepper.

Notes

Adapted from Epicurious.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 226Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 494mgCarbohydrates: 35gFiber: 11gSugar: 17gProtein: 8g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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© Liz Berg
Cuisine: American / Category: Sides