Roasted Cabbage with Mustard Cream Sauce

• 1 (3-pound) head green cabbage, cut into 3-inch wedges
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon granulated garlic
• ½ teaspoon kosher salt
• Freshly cracked black pepper, to taste, plus more for serving
• 1 lemon, halved
• 3 tablespoons extra-virgin olive oil
• 1 large shallot, minced
• 1½ cups dry white wine, (we like Sauvignon Blanc)
• ½ teaspoon sea salt
• 2 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• ⅔ cup chicken stock
• ⅔ cup heavy cream
• 1 lemon, cut into wedges, for serving
• 3 tablespoons chopped fresh chives, plus more for serving

1. 1

   Heat the oven to 450°F with a rack in the center position.

2. 2

   Brush both sides of each cabbage wedge with 2 tablespoons of the olive oil and sprinkle all over with the granulated garlic, salt, and pepper. Arrange the wedges on a rimmed sheet pan.

3. 3

   Roast for 15 minutes. Flip the cabbage and return to the oven until tender, browned, and charred in some areas, about 15 minutes more.

4. 4

   Meanwhile, make the mustard cream sauce. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is glistening, add the shallot and cook, stirring, until translucent, about 5 minutes. Stir in the white wine and cook, stirring, until reduced by half, about 5 minutes. Stir in the salt, whole grain and Dijon mustards until smooth, then slowly pour in the chicken stock and the heavy cream. Stir in the chives. Simmer until thick enough to coat the back of the spoon, about 4 minutes more.

5. 5

   Drizzle the cabbage with the mustard sauce, squeeze the lemon juice over top, and garnish with chives and pepper. Serve family-style.

No responses yet — be the first.