Braised Cabbage with White Wine Mustard Cream Sauce
Soft, braised cabbage with deeply charred edges, topped with a decadent white wine mustard cream sauce. If you love cabbage, this recipe is for you. If you hate cabbage, this recipe might make you reconsider everything you thought you knew about cabbage.
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This is the dish that converted me to cabbage
When I was a kid, my mom made stuffed cabbage rolls at least once a year. I hated them. No, I detested them. So you can imagine my surprise when I was eating at my favorite vegan restaurant and they brought out cabbage topped with a mustard-cream sauce as part of a pre-set menu.
That was four years ago, and I have never forgotten how much I loved it. I even looked at my friend Wendy and said, “I had no idea cabbage could be this good!”
This is my recreation of the Somebodies People dish. It’s a little more French than Mediterranean, but some recipes are simply too good not to share.
Eat sinfully, live kindly ❤️
Ruth
Why You Will Love This Recipe
Ingredients
Key Ingredient Notes
Green Cabbage
Look for a firm, medium green cabbage large enough to be cut into six wedges. Keep the core intact; it holds the cabbage together. Green cabbage holds its shape better when braised than other cabbage varieties.
Dry White Wine
Use any dry white wine you like, including Pinot Grigio and Chardonnay.
- Cooking white wine substitution: I do not drink very often and prefer to use white cooking wine.
Stone-Ground Mustard
You can use any kind of stone-ground mustard. I love the old-fashioned mustard; it has a richer flavor and texture.
- Dijon Substitution: You can substitute with Dijon mustard. The sauce will be smoother than if you used a stone-ground mustard.
Dairy-Free Cream
Note: I have not tested the dairy swaps, but they should work the same as their vegan counterparts.
See the recipe card for complete information on ingredients and quantities.
1
Prepare the Cabbage
Cut the cabbage into 6 wedges and place them in a baking dish. Next, add vegetable broth and smashed garlic. Then cover with tin foil and bake for 25 minutes to braise the wedges. Finally, heat up a cast iron skillet and sear each side of the wedge. This will create a charred exterior.
2
Make the Sauce
This is a standard French white wine and mustard sauce that has been veganized. Melt the butter in a small saute pan and then add the shallots. Add the white wine and let it reduce by half. Lower the heat and add the mustard, cream, and horseradish. It is divine!
3
Plate the Dish
Place a cabbage wedge in the center of the plate. Spoon the white wine mustard sauce over the top. Sprinkle parsley on top for a fresh look!
Dairy Alternatives
This recipe was made and tested with vegan cream, butter, and horseradish. You can swap out the vegan products with their dairy counterparts.
Tips for the Best Charred Cabbage
- The wedges might not lie flat on the skillet. Gently press down as needed to ensure they sear.
- Keep the core intact; this holds the cabbage together.
- Don’t crowd the skillet and sear in batches if needed.
- Make the sauce while the cabbage braises.
What to Serve with Cabbage Wedges
- Warm crusty bread is a must to soak up every bit of sauce.
- Mediterranean Kale Salad with Tahini Dressing
- Vegan Saffron Risotto (Risotto alla Milanese)
- Middle Eastern Potatoes (Roasted and Spicy!)
Storage and Reheating Instrucitons
This recipe is best eaten as soon as it is plated. Store the cabbage and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the wedges in a searing-hot skillet to bring back the crisp edges. Warm the sauce gently over low heat. Add a splash of broth or plant milk if you need to loosen it up. I do not recommend freezing this recipe.
How Did It Go?
I hope you loved this braised cabbage recipe as much as I do! Before you go, please leave me a rating and a comment about how it went.
Braised Cabbage with White Wine Mustard Cream Sauce
Ingredients
Braised Cabbage
- 1 medium green cabbage, 2–2½ pounds, cut into 6 wedges, core intact
- 3 tablespoons olive oil
- ½ cup vegetable broth
- 3 cloves garlic smashed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the creamy white wine mustard sauce
- 1 tablespoon vegan butter
- 1 large shallot, finely minced
- ¼ cup dry white wine
- 1 tablespoon stone-ground mustard, plus more to taste
- ½ cup unsweetened vegan cooking cream
- Kosher salt and black pepper to taste
- 1–2 teaspoons prepared vegan horseradish
- 2 tablespoons parsly garnish, finely chopped
Instructions
- Braise the cabbage: Preheat the oven to 400°F. Cut the cabbage in half, then cut each half into thirds to make 6 wedges. Leave the core intact; it holds the cabbage together. Place the wedges in a baking dish and add vegetable broth, smashed garlic, salt, and pepper. Cover the dish tightly with tin foil. Bake for 20 to 25 minutes, until the cabbage is tender but still holds its shape. Remove the wedges and gently pat the cut surfaces dry.
- Sear the cabbage: Heat the olive oil in a large cast-iron skillet over medium-high heat. Place the wedges cut-side down and sear each side for 3 to 4 minutes, until deeply golden and lightly charred
- Make the white wine mustard sauce: In a small saucepan over medium heat, melt the vegan butter. Add the diced shallot and cook for 2 to 3 minutes. Pour in the white wine and simmer until reduced by about half. Stir in the stone-ground mustard, horseradish, and vegan cream. Simmer gently for 3 to 5 minutes until the sauce lightly thickens.
- Plate and serve: Place a charred cabbage wedge on a plate. Spoon the mustard cream sauce over the center of the cabbage. Garnish with a sprinkle of parsley.