Mustard Braised Cabbage
Check our Lucky 32 Southern Kitchen Blog Post – A Piedmont Foodway More Celebrated Than St. Patrick’s Day: Scots-Irish
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Heat oil in skillet to medium high. Sauté onions until golden. Add rough chopped cabbage and sauté until shiny and softened, but not wilted. Add stock and mustard and simmer for five minutes.
Makes 3 cups
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
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