Not to toot my own horn, but it may be possible that I’ve created a replacement for the several hundred year old classic brat topping sauerkraut. Actually, other than the use of cabbage, it’s quite different: sweeter and mustardy. We’ve made other yummy cabbage dishes before, but this is different from those too. I really enjoy it and it will go great on your favorite brat, hot dog, smoked bacon, (or both combined) pork chops, or even regular ole Italian sausage.

Mustardy Cabbage

Mustard Sweet Cabbage


  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Unsalted Butter
  • 2 cups Onion, sliced
  • 1/8 tsp. Red Pepper Flakes
  • 12oz Cabbage, shredded
  • 2 tbsp. Yellow Mustard
  • 1/2 tsp. Granulated Garlic
  • 1/4 tsp. Hot Hungarian Paprika
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Dark Honey
  • Kosher Salt & Black Pepper


  1. Saute onion, red pepper, salt in melted butter and olive oil in a medium size dutch oven over medium-low heat. When starting to soften add cabbage. Continue cooking about four minutes.
  2. Add mustard, garlic, paprika, vinegar, and black pepper. Toss together, cover, and turn off heat. Let sit for 20 minutes.
  3. Return to medium-low heat, add honey, and toss. Cook for another two minutes to re-heat. Serve warm.
posted by Lon at 12:42 PM Filed under Inventive, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.