A recipe developer has shared what she calls the "ultimate roast dinner side dish," transforming creamy cabbage and leeks with a single simple ingredient. The dish, described as "autumn on a plate," has gained significant attention online, with the video amassing 1.6 million views, 103,400 likes, and over 600 comments.
One ingredient elevates the vegetables
TikTok creator Amy Sheppard demonstrated how to inject excitement into vegetables for a roast dinner. Instead of boiling cabbage and leeks until limp, she recommends pan-frying them to bring out their natural flavour. To give the greens a lift, she combines cream with a teaspoon of Dijon mustard.
Dijon mustard acts as a natural emulsifier, lending the cabbage a rich, creamy texture while introducing sharp acidity and a savoury, umami depth. Sheppard said: "Whether you're having a full roast dinner with all the trimmings, or a midweek mini roast like this one... you need to give it a try."
Viewers praise the recipe
She added: "This is the ultimate roast dinner side dish and it's probably the best recipe I've ever shared. It goes with beef and chicken...it even goes with turkey. It's creamy and mustard-y and it's literally autumn on a plate. I now can't have a roast dinner without it."
Viewers responded enthusiastically in the comments. One user, Tracy, wrote: "Cabbage & leek look good, But those roasted potatoes are the best I've seen... Delicious." Another commented: "Well this looks bloody delightful," while a third said: "That entire meal looks insaaaaaaaane."
How to make creamy cabbage and leeks
To replicate the dish at home, the recipe serves four and requires 40g butter, two finely sliced leeks, six savoy cabbage leaves with tough stems removed and finely sliced, one tablespoon plain flour, 200ml chicken stock, one teaspoon Dijon mustard, 120ml single cream, and salt and ground black pepper.
Melt the butter in a large, non-stick frying pan, then add the leek and cabbage and fry on a medium heat for five to seven minutes, stirring regularly until soft. Stir in the flour on the heat for a minute until bubbling. Add half the stock and stir until it comes to the boil, then add the remaining stock and do the same. Stir in the cream, mustard, and season generously with salt and pepper, then gently bring it to the boil until just bubbling before serving.
