Posted by Olivia on Wednesday, March 14th, 2012
We’re sad that cabbage usually only hits most people’s dinner tables for St. Patrick’s Day—it’s one of our favorite vegetables. But now that the holiday is here, we’ll all be wearing green and hoping for the luck of the Irish … and hopefully dining on corned beef and cabbage!
We could actually eat cabbage any old way (stir-fried, sautéed, raw, slawed, you name it), but when it comes to St. Patrick’s Day, the classic way to do it is a butter braise. Shredded or chopped cabbage is cooked slowly over low heat in butter until it gets translucent, very soft, and lightly sweet. This year, we’re revamping the classic butter braise and doing it heart-healthy style with extra virgin olive oil.
Here’s how it’s done—it’s so easy! Simply steam cabbage with bit of broth until well softened, then stir in a mix of olive oil and mustard. We’ve used our Dijon Olive Gourmet Mustard, but feel free to use your fave mustard from our collection. And for the olive oil, we chose our ultra-buttery Mission Extra Virgin.
This recipe is just as healthy as it is comforting, perfect alongside boiled potatoes and corned beef for St. Patty’s Day. Or better yet, keep the recipe stocked in the cupboard for an everyday dinner side dish.
Mustard-Braised Cabbage Recipe
1 medium head savoy cabbage, shredded or chopped (about 6 cups total)
1/3 cup chicken or vegetable broth
¼ cup finely chopped fresh parsley
Sea salt and black pepper, to taste
3 tablespoons The Olive Press Mission Extra Virgin Olive Oil
1 tablespoon The Olive Press Mustard
1) Combine cabbage, broth, parsley, salt, and pepper in a large skillet; bring to a boil over high heat. Reduce to a simmer and cook, covered, until cabbage is soft and liquid is evaporated, 5 to 8 minutes.
2) Meanwhile, whisk together olive oil and mustard in a small glass. Set aside.
3) When cabbage is done, pour mustard mixture over. Stir well to fully incorporate. Re-test for seasonings and serve.