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.


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


  1. Heat oven to 350F
  2. In a large frying pan, heat a glug of neutral oil over high heat
  3. Sear the cut side of the cabbage until deeply golden brown, then remove from the pan
  4. Add the onions, white wine, and mustard along with a big pinch of salt
  5. Turn down the heat and sweat the onions until the wine is reduced
  6. Return the cabbage to the pan
  7. Add the stock and bring to a boil
  8. Cover the frying pan and place into the oven and cook until very tender (about 30 min)