Mustard and pink pepper creamy cabbage

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Cuisine: International

Mustard and pink pepper creamy cabbage


  • 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
  • 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


  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!