Keto Braised-Cabbage with Creamy Mustard Sauce

Ingredients

• 1/4 cup olive oil divided
• 1 head green cabbage cut into 6 equal wedges, keeping core intact
• salt
• pepper
• 1 1/2 cup chicken broth
• 1 1/2 tsp dried thyme
• 1 tsp garlic powder
• 3 tbsp butter
• 1 shallot finely minced
• 2 tbsp stone-ground mustard
• 2/3 cup heavy cream

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place a large skillet over medium-high heat. Add 2 tablespoons of the oil.
3. When shimmering hot, add half of the cabbage wedges, cut-side down.
4. Sear until the side touching the pan is golden brown, 3 to 4 minutes. Flip and repeat on the other cut side. Transfer to a large, shallow baking dish.
5. Repeat with the remaining oil and cabbage wedges. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
6. Return the skillet to medium-high. Add the broth, thyme, and garlic powder. Bring to a boil, then reduce the heat and simmer for 5 minutes.
7. Pour the seasoned broth from the skillet over the seared cabbage in the baking dish, cover with aluminum foil, and bake until the cabbage core is fork-tender, about 30 minutes. Remove the cabbage wedges to a platter, cover loosely with foil to keep warm, then reserve the braising liquid in a bowl.
8. Using the same skillet, melt the butter over medium heat. Add the shallot and cook, stirring occasionally, until softened and a bit golden, 2 to 3 minutes. Stir in the reserved braising liquid, bring to a boil over high heat, and let the liquid reduce by about half, stirring and scraping often, 4 to 5 minutes. Turn the heat to medium/medium-high, stir in the mustard and the heavy cream and let simmer, stirring often, until the sauce reduces by half, 4 to 5 minutes. Season to taste with salt and pepper.
9. Pour the sauce over the cabbage wedges and serve.