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. Lots of fat macros leave plenty of room for added protein.
Place a large skillet over medium-high heat. Add 2 tablespoons of the oil. When shimmering hot, add half of the cabbage wedges, cut-side down. 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. Repeat with the remaining oil and cabbage wedges. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
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.
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.
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.
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