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Cabbage with Mustard Sauce Recipe

Cabbage with Mustard Sauce Ingredients

  • Cabbage with Mustard Sauce Recipe
    Cabbage with Mustard Sauce Recipe

    2 kilos Irish cooking bacon (including Tommy Moloney’s)

  • 18 glasses normal water, divided
  • A dozen oz . tiny red potatoes
  • Some medium carrots, cut straight into 1-inch bits
  • 1 (3-pound) cabbage, trimmed, cored, and also quartered
  • Only two tbsps unsalted butter
  • 1 modest red onion, quickly marauded
  • One garlic herb, minced
  • 2/3 glass dry out white wine
  • A couple of teaspoons whole-grain Dijon mustard
  • One 1/4 servings 2% reduced-fat milk
  • 1/4 tsp freshly soil black pepper
  • 1/8 tsp of salt

How to make Cabbage with Mustard Sauce

  • Place cash in a very big Dutch oven; cover along with 8 mugs normal water. Bring to any disect; protect, lessen warmth, along with simmer 2 hours, going over polyurethane foam via water while essential.
  • Remove bacon coming from pot; include as well as keep hot. Remove One 1/4
    cups cooking food fluid via griddle; reserve cooking water regarding mustard
    sauce. Dispose of the remaining cooking food liquefied.
  • Add red taters, carrots, along with cabbage to pan; cover with all the outstanding
    6 servings drinking water. Bring to any boil. Deal with and also simmer Twenty
    minutes as well as until vegetables are usually sensitive; drain. Minimize every
    cabbage quarter by 50 % lengthwise.
  • Dissolve butter in a moderate pot more than moderate temperature. Increase
    onion as well as garlic; prepare food Three or more units or until soft, mixing
    sometimes. Blend throughout wine and also mustard; cook 2 minutes. Add
    earmarked One 1/4 servings cash cooking food water and milk. Bring to a facial
    boil; prepare food 20 min as well as right up until diminished to 2 glasses, stirring
    frequently. Stir within black pepper as well as salt. Minimize bacon directly into 8 cuts; function with sauce along with vegetables.
  • Cabbage with Mustard Sauce is ready to serve.

YIELD: 8 servings

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