Hello 2017! ππ It’s been a good start to the year so far, and not just because I haven’t accidentally continued to write 2016 as the date. I think it’s going to be a really good year for me, and for you, too, I hope!
This is the second recipe in my RawSpiceBar series. Last week I shared my recipe for Gluten Free Potato Pancakes, they are seriously good and you can stock up on them and store them in the fridge. If you want a tasty side dish to pair with your crispy potato pancakes, try this recipe for Horseradish & Mustard Cabbage. Even though I love cabbage, I was a little skeptical at first because I’d never prepared it this way before and wasn’t sure if I was going to like it. The recipe comes straight from RawSpiceBar, and they did a great job because this dish came out super flavorful and savory!
I’m also a pretty big fan of both horseradish and mustard and the combo of the two. I used RawSpiceBar’s blend of horseradish and mustard seed, but you can also use these ingredients separately if you have them at home, or easily find them at the grocery store. Let’s get started!
Ingredients:
- 1 packet RawSpiceBar’s Horseradish & Mustard Seeds
- 2 tbsp vegetable oil
- 1 cabbage, sliced
- 1 onion, diced
- 2 tbsp vegan butter
- 1/2 tsp salt, plus more to taste
Steps:
- Heat a large pan over high heat for 2-3 minutes. Add vegetable oil (I used extra virgin olive oil) and make sure it’s shimmery, then sprinkle RawSpiceBar’s Horseradish & Mustard Seeds across the surface and cover immediately, cook until seeds stop popping, about 1 minute.
- Remove the cover, turn heat to medium and add diced cabbage and onion. Add vegan butter and salt, toss to combine, stirring until vegetables begin to wilt, about 4-5 minutes.
- Turn heat down to medium-low and cover. Cook for 10-12 minutes, until the cabbage is tender. Remove heat.
- Serve hot or at room temperature. Store extras in a sealed container in fridge.
Notes: I hope you like cabbage as much as I do, because you will have a ton it! I halved this recipe and even that was a lot.
- 1 packet RawSpiceBar's Horseradish & Mustard Seeds
- 2 tbsp vegetable oil
- 1 cabbage, sliced
- 1 onion, diced
- 2 tbsp vegan butter
- ½ tsp salt, plus more to taste
- Heat a large pan over high heat for 2-3 minutes. Add vegetable oil (I used extra virgin olive oil) and make sure it's shimmery, then sprinkle RawSpiceBar's Horseradish & Mustard Seeds across the surface and cover immediately, cook until seeds stop popping, about 1 minute.
- Remove the cover, turn heat to medium and add diced cabbage and onion. Add vegan butter and salt, toss to combine, stirring until vegetables begin to wilt, about 4-5 minutes.
- Turn heat down to medium-low and cover. Cook for 10-12 minutes, until the cabbage is tender. Remove heat.
- Serve hot or at room temperature. Store extras in a sealed container in fridge.
This dish was so much more flavorful and rich than I expected, and even tastes good cold. Promise! I have one final dish I’ll be posting next week. Hope you are enjoying my vegan take on simple, German recipes. They’re pretty tasty!
Jillian π
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