Braised Cabbage with White Wine Mustard Cream Sauce

Braised cabbage wedge with white wine mustard sauce poured over the top of the wedge.

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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.

Prep Time10

Cook Time45

Total Time55

Course: Main Course, Side Dish

Cuisine: French

Servings: wedges

Calories: 139kcal

Author: Ruth Grindeland

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.

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