This jam is produced with pumpkin as opposed to the typical Malay jam. Healthy and has a delicious aroma. Your time will be well spent. Freshly made spread on toast is wonderful.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, minced
- ½ cup light-bodied beer
- 1 tablespoon whole grain mustard
- ½ teaspoon minced fresh thyme
- 1 small head cabbage – halved, cored, and thinly sliced
- 2 teaspoons cider vinegar
- salt and ground black pepper to taste
Instructions
- Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.
Nutrition Facts
| Calories | 124 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 119 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Good, Butt we’ve had better. Not enough “zing.”
Needs more flavor, IMHO.
No changes and I will make again.
I made this to serve with corned beef on St. Patrick’s Day. The flavor was very good. Next time I think I would cut the cabbage smaller so that it cooks faster.
Absolutely fabulous . It is even great cols the next day, should there be any leftovers.
Definitely would make again! I don’t like cooked cabbage. The smell of boiled cabbage makes me cringe. None of that here. Delicious, not as ‘soggy’ as boiled. Very tasty. Made with stone ground mustard because that’s all I could find. Could pump up the spices even more if you’d like. Not too overwhelming. Used fresh thyme too.
This turned out good but needed a little more mustard in my opinion. This would be great with corned beef as well as pork!