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Sautéed Cabbage and Roasted Potatoes with Mustard Seeds and Red Pepper Flakes

Sautéed Cabbage and Roasted Potatoes with Mustard Seeds and Red Pepper Flakes


  • 2 pounds red potatoes, cut into ½-inch cubes 
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons coarse sea salt, plus more as needed
  • Freshly ground pepper
  • 2 teaspoons brown mustard seeds
  • ¼ to ½ teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 8 ounces green cabbage, cored and thinly sliced
  • 6 tablespoons vegetable stock or water
  • hot sauce of choice
  • ½ cup loosely packed fresh flat-leaf parsley leaves, for garnish


  • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and a few turns of pepper and toss well with clean hands to combine. Spread the potatoes over the prepared baking sheet in one layer and roast until tender and starting to turn golden on the edges, 35 to 40 minutes.
  • Cabbage - Heat a large sauté pan over medium heat. Add 2 tablespoons olive oil, the mustard seeds, red pepper flakes, sugar, and ½ teaspoon salt. Simmer, stirring frequently to prevent the spices from burning, until the mustard seeds start to pop, about 2 minutes. Quickly add the cabbage and sauté, stirring often, until completely wilted, about 3 minutes. Add the stock and the roasted potatoes and gently toss to combine. Cover and cook until most of the liquid has evaporated, about 4 minutes. Season with salt and pepper to taste. Add hot sauce and serve with a fried egg or protein of choice for breakfast or eat as a side dish to accompany a meal. Garnish with the parsley leaves and serve

    Cabbage and Potato Gratin

    Cabbage and Potato Gratin
    Serves 6 | Prep Time 15 Minutes | Cook Time 1 hour 40 mins 
    • 2 green or red cabbage, quartered  
    • 1 pound baking potatoes, such as russets, peeled and sliced  
    • 2 garlic cloves, peeled  
    • 2 c milk  
    • 1/2 c crème fraîche  
    • 4 oz Comté, grated  
    • 1 oz Parmigiano-Reggiano, grated  
    • 2 tsp fresh sage, julienned  
    • Kosher salt and fresh ground black pepper 


    Bring a large pot of water to a boil, salt generously and add quartered cabbage and sliced potato. Reduce the heat to maintain a gentle boil. Cook for 5 minutes.  

    Drain. Transfer the cabbage quarters to a colander set over a bowl or in the sink and allow cabbage to cool until you can handle the wedges. Transfer the potatoes to a large bowl and reserve.  

    When the cabbage is cool enough to handle, core the wedges, cut them in half lengthwise, and  then slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes.  When fully drained, place the cabbage in the bowl with the potatoes.  

    Preheat oven to 375 degrees. Butter a 3-quart baking or gratin dish. Cut one of the garlic cloves  in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and  potatoes.  

    In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and black pepper to taste.  Pour the mixture into the bowl with the cabbage and potatoes, add cheeses and sage, and gently  toss together. Scrape the mixture into the gratin dish.  

    Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the  back of a large spoon. 

    When the top is golden brown, remove from oven and allow to rest 10 to 15 minutes until much of  the liquid is reabsorbed into the gratin.  

    Serve, accompanied by a salad for a vegetarian meal or as a side to roasted chicken or pork.

    Green Cabbage Asian Slaw

    Green Cabbage Asian Slaw
    Servings 4 | Cook Time 10 Mins 
    • ½ green cabbage (thinly sliced)
    • ½ cup scallions (thinly sliced) 
    • ¼ cup fresh mint (minced) 
    • ¼ cup cilantro (roughly chopped) 
    • ¼ cup toasted slivered almonds (or roasted peanuts) 
    • 2 tablespoons black roasted sesame seeds 


    • 3 tablespoons rice wine vinegar 
    • 2 tablespoons soy sauce (low sodium) 
    • 2 tablespoons sesame oil 
    • 1 tablespoon honey 
    • 1 tablespoon ginger root (grated) 
    • ½ tablespoon chili paste (optional) 


    Add cabbage, scallions, cilantro and mint to a large bowl. 

    In a small bowl, whisk together vinaigrette and drizzle over the slaw. Toss well, check for seasoning and adjust accordingly. 

    Sprinkle toasted almonds and sesame seeds on slaw before serving.