CREAMY CABBAGE!

With mustard and pink peppercorns.

CREAMY CABBAGE WITH MUSTARD AND PINK PEPPERCORNS⎜FAST & EASY⎜VEGAN

Enough chitchat! Here is the recipe!

• FOR THE BECHAMEL SAUCE:
• 30g of butter (2 tablespoons)
• 30g of all purpose flour (2 tablespoons)
• 600ml (approx. 2 cups) of plant based milk (I have used soy milk) at room temperature or cold, never hot.
• 1 teaspoon salt
• A pinch of ground nutmeg
• 1/4 teaspoon of black or white pepper
• FOR THE CREAMY CABBAGE:
• 1 small head of cabbage, julienned
• Salt to taste
• Peper to taste
• 1 1/2 tablespoon of a very good quality mustard (German, English or French are the best)
• 1 1/2 tablespoons of pink peppercorns
• 3 tablespoons of green onions
• 1/4 cup of veggie broth or veggie bouillon diluted in 1/4 cup of water, if needed

Instructions

  • 1.
    On medium heat, add the vegan butter to a pot, once the vegan butter is melted, add the flour, stir for 2, 3 minutes, add the plant based milk, little by little, add the salt, pepper and nutmeg.
  • 2.
    Add the cabbage, stir. Add the remainder of the ingredients, up until the veggie bouillon, let it cook for about 5 minutes, stirring occasionally, on medium low heat. Add the veggie bouillon or water if you feel that the cabbage is too dry.
  • 3.
    Turn off the heat, transfer the creamy cabbage to a serving plate, garnish with some more pink peppercorns and green onions and enjoy it!
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