Sauteed Cabbage with Mustard and a smidgen of horseradish makes for an out of the ordinary vegetable side dish. This sauteed cabbage recipe is the perfect healthy side dish for St. Patrick’s Day, but it’s versatile enough to serve all year long.
Sauteed Cabbage with Mustard
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.
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.
Anything green is game–so mint and grasshopper desserts are fair game. Irish stew is a nice alternative to corned beef, an anything from cake to entrees can be spiked with Guinness 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 About Cooking Cabbage
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 pulling 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 and 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.
More St. Patrick’s Day Recipes:
- Happy St. Patrick’s Day Charcuterie Board from Reluctant Entertainer
- St. Patrick’s Day Rice Krispie Treats from Barbara Bakes
- Green Velvet Cake and Cupcakes from Love from the Oven
- Grasshopper Mousse—green and minty
- Sunflower Whole Wheat Soda Bread—like the breads served in Irish pubs
- Irish Cream Pots de Creme—spiked with Irish creme make this festive
- Grasshopper Pie
- Whole Wheat Molasses Quick Bread
- Irish Brown Bread
- Irish Chocolate Mousse Cake
- Homemade Bailey’s Irish Cream
- More Holiday Recipes
Add to Your Shopping List:
- Unsalted Butter (salted can be use, just taste before adding more salt)
- 1 large onion
- 2 to 2 1/2 lb green cabbage
- Coarse-grain mustard
- Bottled horseradish
- Table salt and all purpose flour
- 3 tablespoons unsalted butter
- 1 large onion, halved lengthwise and thinly sliced
- 2 to 2 1/2 lb green cabbage, quartered, cored, and cut crosswise into 1/4-inch-thick strips (12 cups)
- 3/4 teaspoon salt
- 1 cup water
- 1 tablespoon coarse-grain mustard
- 1 teaspoon bottled horseradish
- 1 teaspoon all-purpose flour
- 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. Stir in cabbage, salt, and 1/2 cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes. Transfer to a serving dish.
- Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.
Adapted from Epicurious.