The first types of cabbage are gradually creeping back into our pots and enriching the autumn menu either as a main dish or as a side dish. Our choice today is the pointed cabbage, which we serve in a creamy cream mustard sauce. You’ve probably never eaten vegetables like this before.
Autumn tastes so creamy: pointed cabbage in cream mustard sauce
Now cabbage fans have a good laugh again, because the supermarket shelves in the vegetable department are gradually filling up with more and more types of cabbage. And even though the pointed cabbage has actually been there since late summer, it’s only now that it’s really tasty. So it’s the perfect time to prepare a side dish with something special: pointed cabbage in a cream-mustard sauce.
We’ve known how delicious a mustard sauce is since the classic mustard sauce conquered our hearts. A creamy note flavored with mustard also adds an extravagant touch to cabbage. On one side there is mild cabbage, on the other side there is slightly spicy sauce. This makes the dish the number one winter side dish!
First cut the cabbage into thin strips and chop an onion. Sauté them in a pan until translucent, then add the cabbage and fry it until it collapses slightly. Deglaze the cabbage with vegetable broth and cream, stir in the mustard and season to taste with the spices. Then let everything simmer over medium heat for a few minutes until the cabbage is soft. Add a squeeze of lemon juice for some freshness and a pinch of paprika powder.
Serve the pointed cabbage in a cream mustard sauce with mashed potatoes as a simple main dish or with fish as a delicious side dish.
Speaking of cabbage. Enjoy baked Brussels sprouts with bacon in mustard sauce, baked white cabbage in Parmesan sauce or a spaetzle and white cabbage pan.
- 1 small pointed cabbage ca. 700 g
- 1 Onion
- 2 HE Butter
- 150 ml Vegetable broth
- 200 ml Scene
- 1 HE medium hot mustard online, for example here 🛒
- Salt and pepper to taste
- 1 Prise nutmeg
- 1 TL lemon juice
- 1 Prise Paprika powder noble sweet
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Remove the outer leaves of the pointed cabbage, cut it in half lengthways and cut out the stalk. Cut the cabbage into thin strips. Peel and chop the onion.
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Heat butter in the pan. Add the onion and fry until translucent. Add the pointed cabbage and fry it over medium heat for about 5 minutes until it wilts slightly.
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Pour in the vegetable broth and cream. Stir in the mustard and season with salt, pepper and nutmeg. Let everything simmer over medium heat for about 10 minutes, until the cabbage is soft and the sauce is creamy.
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Season the pointed cabbage pan with a little lemon juice and a pinch of paprika powder.
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Serve the pointed cabbage in a cream-mustard sauce as a side dish, for example with fish.
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