Mustard Braised Cabbage

Check our Lucky 32 Southern Kitchen Blog Post – A Piedmont Foodway More Celebrated Than St. Patrick’s Day: Scots-Irish

1 tbsp canola oil
¼ cup yellow onion, diced
1 pound green cabbage, chopped
1 cup vegetable stock
1 ½ tbsp Gulden’s mustard

Heat oil in skillet to medium high. Sauté onions until golden. Add rough chopped cabbage and sauté until shiny and softened, but not wilted. Add stock and mustard and simmer for five minutes.

Makes 3 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.