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Cabbage With Cider & Mustard Cream Sauce

Cheryl Wixson
The combination of mustard and cider is a perfect foil for the cabbage. The cream mixes with the juices, turning into a thin sauce.


  • 1 small cabbage about 1-½ pounds
  • Sea salt and fresh pepper
  • 1 tablespoon butter
  • 1 leek thinly sliced
  • 2 tablespoons grainy mustard
  • ½ cup cider or 2 tablespoons cider syrup
  • 1/3 cup cream


  • Quarter the cabbage, remove the core and cut into wide ribbons or squares. Boil, uncovered, in a large pot of salted water for 4 minutes. Drain, rinse under cool water, and squeeze out the extra moisture with your hands.
  • Melt the butter in a large skillet. Add the chopped leek and cider. Cook over medium heat until tender, about 5 minutes. Add the cabbage, mustard and cream. Cover and cook over low heat until tender, about 10 minutes. Season to taste with sea salt and fresh pepper.
  • Serve as a side dish, or for a complete meal, serve over buckwheat grouts (kasha) or egg noodles.


Nutritional analysis per serving: 106 calories, 2 grams protein, 9 grams carbohydrates, 7 grams fat, 105 mg. sodium, 2 grams fiber.