Preheat the oven to 350°F (175°C).
Place a large skillet over medium-high heat. Add half 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 salt and 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.
Pour the sauce over the cabbage wedges and serve.
I loved the sauce, but the braising was not worth the mess and burns. Will make the sauce and just boil and bake the cabbage next time. We also made keto Shepherd’s pie, and the the mustard sauce slid over to that side of the plate and was nice with it.
I’ve never made cabbage before, I usually just add it to soups and things, so glad I tried this it’s absolutely delicious! I’m definitely doubling the sauce next time, it’s so good!
My favorite quick go-to keto dinner is grilled sausage w/ mustard and cabbage. I usually just steam cabbage and add butter. This was the best of both worlds!! I reduced the recipe to 3 servings, and it seemed like there wouldn’t be enough sauce – but then I added the cream , and it was fine. Next time though, I will double the sauce, cause it was sooo good!
Excellent and easy to make! The sauce was fabulous on the corned beef too!
Good heavens is this recipe delicious, And so easy to make! I love the rich, savory flavor of the cabbage, and the sauce is to die for. I am happy to double my portion and eat it as a meal rather than a side dish!