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

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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.

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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.
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