Recipe: Warm Cabbage and Bitter Greens With Mustard and Andouille Vinaigrette

Makes 6 to 8 servings. This is made in one skillet and served immediately.

    • 1/2 lb. diced Andouille sausage
    • 1 tbl. cider vinegar
    • 1 minced shallot
    • 1 tbl. olive oil
    • 2 tbl. brown sugar
    • 1 lb. Napa cabbage
    • 4 tbl. Dijon mustard
    • 1/2 lb. baby mustard greens

Get skillet hot, add diced Andouille. Brown evenly and add minced shallot.

Add brown sugar, mustard and cider vinegar. Stir until sugar dissolves.

Add olive oil and stir again.

Add mustard greens and stir until stems begin to soften.

Stir in cabbage and cook for 30 seconds.

Place a wilted salad on plates and top with fried onions and serve.

Presented by

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.

Riding Unicycles in a Cave

"If you fall down and break your leg, there's no way out."

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus

Video

Riding Unicycles in a Cave

"If you fall down and break your leg, there's no way out."

Video

Carrot: A Pitch-Perfect Satire of Tech

"It's not just a vegetable. It's what a vegetable should be."

Video

An Ingenious 360-Degree Time-Lapse

Watch the world become a cartoonishly small playground

Video

The Benefits of Living Alone on a Mountain

"You really have to love solitary time by yourself."

Video

The Rise of the Cat Tattoo

How a Brooklyn tattoo artist popularized the "cattoo"

More in Health

From This Author

Just In