Braised Cabbage with a Dijon Glaze

How often do you eat cabbage?  If you’re like me, you know that you’ve enjoyed it in the past, but do not reach for it in the produce section as much as you’d like.

This dish is so simple, but the deep flavours achieved by this simple process is remarkable!  As the cabbage marries with the onions and the spicy dijon, the natural sugars in it begin to caramelize like a homemade butterscotch, while the earthy saltiness stays intact.  This is a perfect side dish for vegan sausage, potatoes or a rice pilaf.

And that’s not all!  Cabbage is considered highly anti-inflamatory, rich in vitamin C, dietary fibre, calcium, iron, and potassium.  Medical researchers are finding that vegetables in the cabbage family (broccoli, kale, cauliflower and brussel sprouts) contain compounds which assist in preventing several types of cancer (Ministry of Agriculture)

Now, if those aren’t enough reasons to give it a try….

Ingredients:

1 tablespoon grapeseed oil

I head of green cabbage

1 small yellow onion, sliced thinly

1 tablespoon dijon mustard

2 tablespoons water

Salt and pepper, to taste

Method:

Cut off the bottom of the cabbage and slice in half.  Take out the tough inner core and slice thinly.  Heat the oil over medium heat and add onions, letting them sweat for a few minutes.  Add your sliced cabbage, toss to coat and put the lid on the pot, keeping the heat on medium. After 5 minutes,  whisk together the dijon mustard and water and pour over cabbage, along with salt and pepper.  Continue braising for about 15 minutes, tossing with a large set of tongs every few minutes, until the cabbage and onions take on a golden brown glow.  Serve warm and enjoy!

~The Vegan Project

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