The flavour of cabbage and apple complement one another beautifully, it is a classic combination. Add in a few a mustard seeds and you will add a surprisingly delicious of bite to this easy to prepare dish. Just those few seeds add zing and a real depth of flavour to an otherwise fairly bland dish.
Serve this cabbage recipe with roast pork for the full effect. The soft (ish) flavour of pork often needs a little jazzing up, so what better than the texture and flavour of mustard, another classic combo. Bangers and Mash are another great combination.
If you want to increase the peppery taste of the mustard, you can add another ½ tsp mustard seeds towards the end of the cooking time, but beware, this does raise theheat somewhat and may not be liked by children. If you don’t have any mustard seeds to hand, then proceed with the recipe minus the seeds, but stir in 1-2 tbsp wholegrain mustard instead. A different flavour, but good nonetheless. .
- 8 fl oz/250ml unsweetened apple juice
- 8 oz/ 250g red cabbage washed and thinly sliced
- 2 tsp mustard seeds, lightly crushed (or extra for more zing, see the introduction)
- salt and ground black pepper to taste
Pour the apple juice and water into a pan large enough to take all the cabbage. Bring the apple juice to a gentle boil.
Add the red cabbage to the pan, followed by the lightly crushed mustard seeds, give everything a good stir. Season with salt and pepper, stir again then bring back to the boil. Cover with a tight fitting lid (use a sheet of aluminium foil if you do not have a lid) and simmer over a low heat for 10-12 minutes, stirring occasionally.
When ready, the cabbage should be tender but not soggy, you need to retain a little bite (no one likes soggy cabbage as it looses a lot of flavour and nutrition when over cooked).
Drain the cabbage through a colander. Place into a warmed serving dish.Check for seasoning to taste and add a little more salt or pepper if required.
If you feel you would like a little more heat, then now is the time to add a few more mustard seeds, but be cautious, once in there they are hard, if not impossible, to remove.
Note: If you find the cabbage is a little too hot for you, add a small knob of butter and stir through the warm cabbage, it will not remove all the heat but will soften it down.
This recipe is adapted from Think Vegetables, a British reference site for all things vegetable.