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.
Keto Braised-Cabbage with Creamy Mustard Sauce
Ingredients List
- 1/4 cup olive oil, divided
- 1 head green cabbage, cut into 6 equal wedges, keeping core intact
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1½ cups chicken broth
- 1½ tsp dried thyme
- 1 tsp garlic powder
- 3 Tbsp butter
- 1 shallot, finely minced
- 2 Tbsp stone-ground mustard
- 2/3 cup heavy cream
Instructions
- 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.
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What a great recipe! I must admit that we did it a little differently. We cooked a little Zoe Farms woodland pork jowl bacon and seared the cabbage in the bacon grease. (We saved the bacon to dice up and sprinkle over the top when it all was done.) The bacon flavor along with the mustard, thyme, and cream was amazing!!! Will try it again some time using the original recipe!!! Also, sorry to disagree, but the searing is a big part in what makes this SO flavorful!!! Don’t skip this step!
Sounds delicious!
THANK YOU I made this with coconut cream instead of heavy cream I’m not vegan I just wanted to add some MCT into my diet and oh my gosh I’ve made it both ways I love heavy cream but this (coconut cream) was other-stratosphere delicious. Final step takes a little longer to reduce by half.
Great idea! Gives people an option depending on what they have in the pantry. Delicious either way.
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!