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Sautéed Cabbage, Kale & Butter Beans with Mustard Cream

5 from 20 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
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Ingredients

  • ⅓ cup raw cashews, soaked for at least 2 hours and drained
  • ⅔ cup water
  • 1 teaspoon nutritional yeast
  • 1 tablespoon stone ground mustard
  • ½ teaspoon maple syrup
  • ½ teaspoon Tamari
  • sea salt and ground black pepper, to taste
  • 1 ½ tablespoons olive oil
  • 1 medium shallot, halved & thinly sliced (about ½ cup sliced shallot)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ medium green cabbage, cored & chopped (about 600 grams)
  • 1 teaspoon apple cider vinegar
  • 3 cups chopped kale, packed
  • 1 ½ cups cooked butter beans, drained & rinsed (from one 15.5oz/458 ml can)
  • ¼ cup toasted almond slices, roughly chopped

Instructions

  • Make the mustard cream. In an upright blender, combine the drained cashews, water, nutritional yeast, stone ground mustard, maple syrup, Tamari, and a pinch of salt. Blend this mixture on high until smooth and creamy, about 1 minute Set aside.
  • Place a large skillet on the stove over medium heat. Once hot, pour in the olive oil and swirl it around. Add the shallots and sauté until translucent and a bit soft, about 5 minutes. If they’re browning too fast, lower the heat. Add the garlic and dried thyme and cook until fragrant, about 1 minute. Add the chopped cabbage and season with salt and pepper.
  • Sauté the cabbage, uncovered, for about 12-15 minutes, stirring it up here and there. The cabbage should be soft, browned in spots, and tender. You mostly want to leave it alone to get that nice caramelization! Once the cabbage is tender, stir in the apple cider vinegar and scrape up any brown bits on the bottom of the skillet.
  • Add the chopped kale and butter beans, and stir to combine. Pop a lid on top to get some steam going. Once the kale is wilted, bright green, and tender–about 5 minutes–you’re good to go! Season again with salt and pepper.
  • Add ½ of the mustard cream to the skillet and stir. Take a taste and add more of the cream if you like. Also adjust the seasoning if necessary here (more salt, pepper, vinegar). Serve the sautéed cabbage, kale, and butter beans hot with chopped almonds and extra black pepper on top.

Equipment

Recipe Notes

  • Red cabbage will sub in fine here, but it will look a little grey by the end of the cooking process. Just warning you!
  • Cashews can be replaced with pine nuts, raw sunflower seeds, raw sliced almonds, or macadamia nuts (soak at least 8 hours).
  • I use about ¾ of the mustard cream when I make this! That makes it creamy enough for me. I use the remainder on a salad or grain bowl later on in the week.
Tender and caramelized sautéed cabbage combines with soft butter beans, vibrant kale, and a lush vegan mustard cream sauce. Flavoured with shallots, thyme, and garlic, this simple skillet main or side is cozy and nourishing.