Rosemary Mustard Cabbage
Recipe: #6767
October 11, 2012
Categories: Side Dishes, Cabbage, Garlic, Onions, Birthday, Easter, Fathers Day, Mothers Day, New Years, Potluck Sunday Dinner, Gluten-Free, Low Carbohydrate, Low Cholesterol, No Eggs, Vegetarian, Wine, Kosher Dairy, Vegetarian Dinner, more
"This is my favourite cooked cabbage recipe. I have been making this for ages and finally took a minute to jot it down to share with you here."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (147.9 g)
- Calories 90.3
- Total Fat - 6.2 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 196.3 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 2.7 g
- Sugars - 1.7 g
- Protein - 3.1 g
- Calcium - 85 mg
- Iron - 1.7 mg
- Vitamin C - 51.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix the wine and mustard in a small bowl and set aside.
Step 2
Melt the butter in a large skillet over medium-high heat.
Step 3
Add the onion, garlic and rosemary and cook until onions are translucent, about 2 minutes.
Step 4
Add the cabbage and cover.
Step 5
Cook for about 6 to 7 minutes, stirring every couple of minutes, until cabbage is wilted and starts to brown.
Step 6
Pour in the wine and mustard mixture, season with salt and pepper to taste.
Step 7
Serve.
Tips
No special items needed.
5 Reviews
You'll Also Love
