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.

Join the Discussion

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

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"

Video

This Japanese Inn Has Been Open For 1,300 Years

It's one of the oldest family businesses in the world.

Video

What Happens Inside a Dying Mind?

Science cannot fully explain near-death experiences.

Video

Is Minneapolis the Best City in America?

No other place mixes affordability, opportunity, and wealth so well.

More in Health

From This Author

Just In