Melted Cabbage with Mustard and White Wine
Slowly cooking cabbage yields silky, tender leaves that is great along side sausages, roast chicken, a poached egg, or a simple piece of toast to sop up the braising liquid.
Ingredients
1-2 heads cabbage, any variety, cut into wedges
1 onion, sliced thinly
1/2 cup white wine
1/4 cup dijon or whole grain mustard
1/2 cup chicken stock or water
salt and pepper
Method
- Heat oven to 350F
- In a large frying pan, heat a glug of neutral oil over high heat
- Sear the cut side of the cabbage until deeply golden brown, then remove from the pan
- Add the onions, white wine, and mustard along with a big pinch of salt
- Turn down the heat and sweat the onions until the wine is reduced
- Return the cabbage to the pan
- Add the stock and bring to a boil
- Cover the frying pan and place into the oven and cook until very tender (about 30 min)
