Creators
Samantha & Chris Mener
Description
This Dijon Cabbage with Capers and Almonds recipe features a vibrant mix of green and red cabbage, enhanced with the tang of Dijon mustard and topped with toasted almonds for added crunch.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Almonds | 2 2/5 tbsp | chopped and toasted |
Black Pepper | 2/5 tsp | |
Bone Broth | 1/5 cup | |
Green Cabbage | 2 4/5 cup | thinly sliced |
Red Cabbage | 2 4/5 cup | thinly sliced |
Capers | 1 1/5 tbsp | |
Cumin | 4/15 tsp | |
Dijon Mustard | 1 tbsp | |
Garlic | 3 1/5 clove | minced |
Leeks | 4/15 cup | thinly sliced |
Olive Oil | 1 3/5 tbsp | |
Salt | 3/5 tsp | |
White Wine Vinegar | 1 3/5 tbsp |
PREPARATION
- Chop almonds and toast in a pan until golden brown. Set aside for garnish.
- Heat a large pan on medium high heat on you stove. Once the pan is hot add olive oil and thinly slice leeks. Sautee for approximately 3 minutes or until leeks begin to soften.
- Add cabbage, Dijon mustard, cumin, salt, pepper, garlic, vinegar, and bone broth. Sautee for 5-7 minutes or until cabbage begins to become soft.
- Remove pan from heat and add capers. Stir gently until evenly mixed.
- Serve and garnish with chopped almonds.
SUGGESTIONS
- Serve on top of brown rice or quinoa for a tasty vegetarian meal.
- Makes a great side for almost any meal