Keto Braised-Cabbage with Creamy Mustard Sauce
Side Dishes

Keto Braised-Cabbage with Creamy Mustard Sauce

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A quick sear of cabbage, a tuck in the oven with some broth, a bit of seasoning, and a luscious cream sauce result in a fantastic dish that’s been known to induce table slapping and OMGs. Eat it on its own or pair it with roasted chicken or fish.

Recipe from Keto-Mojo

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Keto Braised-Cabbage with Creamy Mustard Sauce
Nutrition Info Print Recipe
  • Prep: 5 m
  • Cook: 50 m
  • Total: 55 m
  • Servings:
    6

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 or vegetarian 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 or coconut 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.
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