Hearty Irish Vegetables with Mustard Dill Sauce

Irish Boiled Cabbage and Potatoes with Mustard Dill Sauce – Healthy, Plant-Based, Oil-Free, Gluten-Free, Budget-Friendly Winter Vegan Recipe

Medium |  Servings: 8 |  Ready In: 70minutes |  Yield: 12 cups vegetables and ½ cup Mustard Dill Sauce

Winter is made for hearty Irish fare like the simple boiled vegetables in this one-pot dish.  Cabbage, turnips, potatoes, and carrots are steamed until tender.  Then a quick sauce is made with the delicious pot-broth simply by adding fresh dill and a good amount of Dijon mustard.  This satisfying dinner is great on its own, but you can enjoy leftovers with Easy Irish Brown Bread or Irish Colcannon.


  • 1 head cabbage
  • 3 turnips
  • 3 medium carrots
  • 5 red potatoes
  • 2 bay leaves
  • 2 sprigs thyme (or 1 teaspoon dried thyme)
  • ¼ cup Dijon mustard
  • ¼ cup fresh dill, chopped
  • ¼ teaspoon ground black pepper
  • Salt, to taste

How it’s Done:

To Prep the Vegetables:  Peel off the outer leaves of the cabbage.  Keeping the core in, cut in half, then quarters, then cut into large wedges.  Peel and trim the turnips and carrots.  Cut into large baton-like pieces, a couple inches long.  Scrub the potatoes and cut into large wedges, about the same thickness as the carrot and turnip.

To Steam the Irish Vegetables: Place the bay leaves and thyme in the bottom of a large pot.  Layer the carrots and turnips to create a veggie “steamer basket”.  Lay the potato wedges and cabbage on top.  Add enough water just to cover the carrots and turnips, about, about 4-6 cups.  Cover the pot.  Bring to a boil over high heat, then reduce to a simmer.  Simmer until the potatoes and cabbage are tender but not falling apart, about 10-15 minutes.

To Make the Mustard Dill Sauce: Using a slotted spoon, carefully remove the cabbage, carrots, turnips, and potatoes from the pot and place into a serving dish.  Fish out the bay leave and thyme stalk (if you used whole thyme sprigs) and discard.  Add the Dijon mustard, chopped dill, and black pepper.  Use a fork or whisk to emulsify until thoroughly combined.  Taste to adjust seasoning add more salt or mustard, if you prefer.

Pour the Mustard Dill Sauce over the vegetables and serve.

Spoon the Mustard Dill Sauce over the Boiled Vegetables to Serve

Chef Katie’s Tips

Bay and Thyme:  Be sure to fish out the bay leaves and thyme stalks before making your Mustard Dill Sauce.  The leaves of the thyme should have naturally fallen off during the cooking.  If not, take a moment to strip off the thyme leaves and use in the Mustard Dill sauce

Spicy Mustard Variations:  For even more of a kick, you can Whole Grain or German-style (Horseradish) mustard in this recipe.  For less of a kick, you can swap out half of the Dijon mustard for traditional yellow.

Potato Tip:  Using thin-skinned red potatoes means you don’t have to peel them.  Simply scrub the skins well to remove any excess grit.  You can also use waxy Yukon Gold or fingerling potatoes for this recipe.


Nutrition Facts

Serving size: 1/6 of a recipe (12.5 ounces).

Calories 154.35
Calories From Fat (5%) 7.91
% Daily Value

  • Total Fat 0.95g 1%
  • Saturated Fat 0.09g <1%
  • Cholesterol 0mg 0%
  • Sodium 220.72mg 9%
  • Potassium 1156.22mg 33%
  • Total Carbohydrates 34.03g 11%
  • Fiber 7.38g 30%
  • Sugar 3.76g
  • Protein 5.26g 11%
  • Calcium 94.19mg 9%
  • Iron 102.43mg 569%
  • Vitamin A 5322.93IU 106%
  • Vitamin C 20.34mg 34%

Shopping and Gear List

  • Simply Organic Bay Leaf Certified Organic, 0.14-Ounce Container
  • Bob’s Red Mill Pearl Barley, 30-ounce
  • Edward & Sons Low Sodium Veggie Bouillon Cubes, 2.2-Ounce Boxes (Pack of 12)


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