Company Cabbage
Submitted by caminobt
Shredded cabbage and carrots braised in bouillon, then tossed with buttery pecans and mustard. A 20-minute side dish elegant enough for company.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minCabbage doesn’t get invited to the dinner party often enough, and this recipe is here to change that.
Shredded cabbage and carrots cook quickly in beef bouillon until just tender, keeping their color and a little bit of bite.
The real magic happens at the end: melted butter, chopped pecans, and a kick of mustard get tossed through the vegetables, turning humble cabbage into something genuinely fancy.
A sprinkle of paprika on top adds warmth and a pop of color.
Twenty minutes, start to finish. Your guests will never believe it.
Pro Tips
- Shred the cabbage coarsely so it holds its texture. Thin shreds will turn to mush in the bouillon.
- Toast the pecans in a dry skillet for a minute before tossing them in. It deepens their flavor dramatically.
- Use Dijon mustard for a sharper bite, or whole grain mustard for a more rustic feel.
- This side pairs beautifully with roast pork, grilled chicken, or a hearty beef stew.
Ingredients
Directions
In 3 quart saucepan, heat bouillon in ¼ cup water until dissolved.
Add cabbage, carrots, onions, salt and pepper.
Toss to mix.
Cook covered over medium heat 5 to 10 minutes.
Drain. Combine butter, pecans, mustard.
Pour over vegetables, toss to mix.
Sprinkle with paprika.
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