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Mustard Braised Cabbage

Vegetarian

Pile it on a brat or sandwich or serve it as is, this simple mustard braised cabbage is richly flavored and comforting. Naturally gluten-free with vegan and vegetarian options.

Bowl of cabbage garnished with fresh thyme.

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What you’ll love about this recipe


  • It’s simple! While braising cabbage does require a little bit of time, it is easy to do and mostly hands-off. It’s prepared in just one pan with only a handful of ingredients that demand little prep.
  • It’s bursting with flavor! Braising vegetables is one of my very favorite cooking methods as the process is simple and delivers an abundance of flavor. This slow-cooked cabbage bathes in a mixture of spices, broth, and mustard resulting in a richly flavored side dish. The end result is very much going to depend on the type of mustard you choose to incorporate but it’s safe to say that this mustard cabbage will be a bit tangy and possibly a little sweet and/or spicy.
  • It’s healthy! I’m no health expert but I feel pretty confident in saying that this dish is pretty darn healthy. Being gluten-free, low in calories, low carb, and vegetarian/vegan adaptable, it’s great for those with dietary restrictions and those simply watching what they eat.
Bowl of mustard cabbage atop a green towel.

Ingredients (+ notes & substitutions)


Ingredients for mustard braised cabbage (see recipe card).
  • Unsalted butter: For vegans, swap the butter for olive oil.
  • Green cabbage: One medium head, sliced.
  • White onion: Could swap for yellow onion.
  • Garlic
  • Broth: I prefer chicken broth as it adds the most flavor, however, vegetable broth would also work if you’d prefer this keep this dish vegetarian or vegan.
  • Mustard: I have no doubt that any type of mustard will work with this recipe. Personally, I chose spicy brown mustard. My second choice would be Dijon. Have fun experimenting! Do keep in mind that some mustards, in particular beer mustard, may contain gluten – if that is a concern, make sure to check the label.
  • Kosher salt

How to make mustard braised cabbage? (+ tips)


1. Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat.

2. Melt the butter then add the cabbage and cook for 8-10 minutes until it begins to brown just slightly.

Sautéed cabbage in a Dutch oven.

3. Add the onions and garlic and saute for another two minutes.

Sautéed cabbage and onions in a Dutch oven.

4. Add the broth or water, the mustard, and the salt and stir to combine. Bring to a boil then reduce to a simmer, cover, and cook for 20-25 minutes.

Cabbage in onions in mustard broth.

5. Remove the lid, increase to high heat, and cook for 10-minutes, stirring frequently, to cook some of the liquid off. Keep an eye on it – you can cook it down as little or as much as you like. Serve warm.

Mustard cabbage in a Dutch oven.

Storage


Leftovers should be stored in an airtight container in the refrigerator for no more than five days.


FAQ


What is braising?

Braising is a method of cooking meat and/or vegetables that uses both dry and wet heat. Typically it consists of first pan searing or sautéeing said meat/vegetables followed by simmering in a small amount of liquid in a pot covered with a tightly fitted lid.

Braising is ideal for cooking tough cuts of meat such as brisket and pork shoulder as well as many veggies including carrots, green beans, onions, and cabbage. Successful braising results in tender meat/vegetables and a thick sauce that is bursting with flavor; the two coming together in perfect harmony.

What’s the difference between braising and stewing?

The biggest difference is in the amount of liquid required. When stewing meat/vegetables, they should be submerged whereas, when braising, the meat/vegetables are only partially submerged.



Bowl of cabbage with a spoon with a bunch of thyme in background.
Bowl of mustard braised cabbage atop a green kitchen towel.

Serving suggestions:


  • Pile it on a burger or sandwich.
  • Serve it as a side with corned beef, pork chops, or another favorite protein.
  • Scoop it on a bratwurst or sausage.

If you make this mustard braised cabbage I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Bowl of cabbage garnished with fresh thyme.

Mustard Braised Cabbage

Yield: 4 cups
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 45 minutes

Pile it on a brat or sandwich or serve it as is, this simple mustard braised cabbage is richly flavored and comforting. Naturally gluten-free with vegan and vegetarian options.

Ingredients

  • 4 tablespoons unsalted butter or olive oil
  • 1 medium head green cabbage, sliced
  • 1 medium white onion, sliced
  • 4-5 cloves garlic, minced
  • 2 1/2 cups broth, vegetable or chicken
  • 1/2 cup mustard, any kind
  • 1 teaspoon kosher salt

Instructions

  1. Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat.
  2. Melt the butter then add the cabbage and cook for 8-10 minutes until it begins to brown just slightly.
  3. Add the onions and garlic and sauté for another two minutes.
  4. Add the broth or water, the mustard, and the salt and stir to combine. Bring to a boil then reduce to a simmer, cover, and cook for 25-minutes.
  5. Remove lid, increase to high heat, and cook for 10-minutes, stirring frequently, to cook some of the liquid off. Serve warm.

Storage: Leftovers should be stored in an airtight container in the refrigerator for no more than five days.

Nutrition Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 145Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 496mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 6g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

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Eric

Sunday 27th of March 2022

Made this last night using brown mustard. I cut back on the liquid (to 2 cups, could have gone with less still) to keep a little crunch in the cabbage. Could has dropped out a bit more. Served with vegan brats. The cabbage was the best part of the meal. Would love to try this with a potato dish and real meat.

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