Roasted Cabbage with Mustard Cream Sauce
Roasted Cabbage with Mustard Cream Sauce
Ingredients
For the Roasted Cabbage
- 1 head of cabbage
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the Creamy Double Mustard Sauce
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 cup dry white wine
- 1 1/2 tablespoons whole grain mustard
- 1 1/2 tablespoons Dijon mustard
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup fresh chives, chopped, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed, or to taste
- 1/4 teaspoon black pepper, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
Cut the head of cabbage in half through the core. Then, cut each half into 1-inch thick wedges, keeping the core intact to hold the leaves together. Remove any loose outer leaves.
⏱️ 3 min
- 3
Arrange the cabbage wedges in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and brush evenly over all surfaces of the cabbage using a pastry brush or your hands.
⏱️ 2 min
- 4
Season the cabbage generously with 1 teaspoon of salt, 3/4 teaspoon of garlic powder, and 1/2 teaspoon of black pepper.
⏱️ 1 min
- 5
Roast the cabbage in the preheated oven for 15 minutes. After 15 minutes, flip the cabbage wedges over using tongs to ensure even browning and to achieve caramelized bits. Continue roasting for another 10-15 minutes, or until the cabbage is tender-crisp and caramelized.
⏱️ 25 min•🌡️ 400
- 6
While the cabbage is roasting, begin preparing the sauce. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for 3-5 minutes, until softened and translucent.
⏱️ 5 min - 7
Pour in 1 cup of dry white wine and bring to a simmer. Allow the wine to reduce by about half, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min
- 8
Stir in 1 1/2 tablespoons of whole grain mustard and 1 1/2 tablespoons of Dijon mustard. Whisk until well combined with the reduced wine and shallots.
⏱️ 1 min
- 9
Pour in 1 cup of chicken stock and 1/2 cup of heavy cream. Whisk all sauce ingredients together until well combined. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 10
Reduce the heat to low and simmer the sauce for approximately 15-20 minutes, stirring occasionally, until it thickens to a nice and creamy consistency. Taste and adjust seasoning if needed.
⏱️ 20 min
- 11
Stir in 1/4 cup of fresh chopped chives into the sauce.
⏱️ 1 min
- 12
To assemble, pour a base layer of the creamy double mustard sauce onto a serving plate or individual plates. Spread the sauce evenly across the plate using a spoon.
⏱️ 1 min
- 13
Carefully place the roasted cabbage wedges on top of the sauce. Spoon additional mustard cream sauce over the roasted cabbage.
⏱️ 1 min
- 14
Squeeze 1 tablespoon of fresh lemon juice over the top of the dish for good measure. Garnish with more fresh chopped chives and a sprinkle of black pepper. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Cabbage with Mustard Cream Sauce
For the Roasted Cabbage
- 1 head of cabbage
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the Creamy Double Mustard Sauce
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 cup dry white wine
- 1 1/2 tablespoons whole grain mustard
- 1 1/2 tablespoons Dijon mustard
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup fresh chives, chopped, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed, or to taste
- 1/4 teaspoon black pepper, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
Cut the head of cabbage in half through the core. Then, cut each half into 1-inch thick wedges, keeping the core intact to hold the leaves together. Remove any loose outer leaves.
⏱️ 3 min - 3
Arrange the cabbage wedges in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and brush evenly over all surfaces of the cabbage using a pastry brush or your hands.
⏱️ 2 min - 4
Season the cabbage generously with 1 teaspoon of salt, 3/4 teaspoon of garlic powder, and 1/2 teaspoon of black pepper.
⏱️ 1 min - 5
Roast the cabbage in the preheated oven for 15 minutes. After 15 minutes, flip the cabbage wedges over using tongs to ensure even browning and to achieve caramelized bits. Continue roasting for another 10-15 minutes, or until the cabbage is tender-crisp and caramelized.
⏱️ 25 min•🌡️ 400 - 6
While the cabbage is roasting, begin preparing the sauce. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for 3-5 minutes, until softened and translucent.
⏱️ 5 min - 7
Pour in 1 cup of dry white wine and bring to a simmer. Allow the wine to reduce by about half, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min - 8
Stir in 1 1/2 tablespoons of whole grain mustard and 1 1/2 tablespoons of Dijon mustard. Whisk until well combined with the reduced wine and shallots.
⏱️ 1 min - 9
Pour in 1 cup of chicken stock and 1/2 cup of heavy cream. Whisk all sauce ingredients together until well combined. Bring the sauce to a gentle simmer.
⏱️ 2 min - 10
Reduce the heat to low and simmer the sauce for approximately 15-20 minutes, stirring occasionally, until it thickens to a nice and creamy consistency. Taste and adjust seasoning if needed.
⏱️ 20 min - 11
Stir in 1/4 cup of fresh chopped chives into the sauce.
⏱️ 1 min - 12
To assemble, pour a base layer of the creamy double mustard sauce onto a serving plate or individual plates. Spread the sauce evenly across the plate using a spoon.
⏱️ 1 min - 13
Carefully place the roasted cabbage wedges on top of the sauce. Spoon additional mustard cream sauce over the roasted cabbage.
⏱️ 1 min - 14
Squeeze 1 tablespoon of fresh lemon juice over the top of the dish for good measure. Garnish with more fresh chopped chives and a sprinkle of black pepper. Serve immediately.
⏱️ 1 min