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Author Notes: Here's a quick side dish recipe that I am obsessed with these days. I'm loving cooking everything with mustard recently. Brings so much flavor to everything. I originally got the idea for the recipe on Poor Man's Feast's Instagram feed a few weeks back and have tried a few variations of the recipe since then.
I added the horseradish to the recipe once, and it makes it taste more like sauerkraut. A good thing to me, but some might not like that. Feel free to leave it out and it will be delicious without! —Brussels Sprouts for Breakfast
Makes 3-4 servings
- 1 head savoy cabbage (or regular green cabbage)
- 4 tablespoons room temp. unsalted butter
- 3 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- salt and pepper
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil and set aside.
- In a small mixing bowl, combine room temperature butter, Dijon mustard, salt, pepper and prepared horseradish.
- Cut the bottom off the cabbage and cut cabbage into about 1 inch discs. You should end up with 3-5 discs depending on the size of the cabbage.
- Add the cabbage wedges to the baking sheet. Sprinkle salt and pepper on both sides of the cabbage and then slather some of the mustard butter mixture on each side of the cabbage with a spoon or hands.
- Pop into the oven for 20 minutes, until the outer edges start to burn just a little bit. Cut up before serving as it is a bit tricky to cut once on the plate. Add to a serving dish and serve with a tasty meal!
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer