Cabbage is better than meat when you cook it like THIS! 😍 Easy and Quick!

Ingredients

• 1 Cabbage (large green cabbage, cut into 8 wedges)
• 1 tablespoon Olive Oil (extra virgin)
• 3 tablespoons Unsalted Butter (divided, room temperature)
• 1 small Shallot (finely chopped)
• 5 Garlic Cloves (minced or finely chopped)
• 1 teaspoon Dijon Mustard
• 0.5 cup Chicken or Vegetable Broth (120 ml, low‑sodium)
• 0.75 cup Heavy Cream (177 ml, chilled)
• 0.5 cup Parmesan Cheese (grated)
• 0.5 cup Gruyère Cheese (shredded; mozzarella can be used instead)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare the Cabbage

   Remove any outer leaves, cut the cabbage into 8 equal wedges, and pat dry with paper towels.

   Time: PT5M

2. Sear the Cabbage

   Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium‑high heat. Add the cabbage wedges cut‑side down and sear for 4–5 minutes until deeply golden, then flip and sear the other side for 2–3 minutes.

   Time: PT8M

   Temperature: medium‑high

3. Set Cabbage Aside

   Transfer the seared wedges to a plate and set aside while you make the sauce.

   Time: PT2M

4. Sauté Shallot and Garlic

   Reduce heat to medium, add the remaining 2 tbsp butter. Add the finely chopped shallot and cook 1–2 minutes until softened. Add minced garlic and cook another 30 seconds.

   Time: PT3M

   Temperature: medium

5. Build the Creamy Mustard Sauce

   Stir in 1 tsp Dijon mustard, then pour in ½ cup broth and ¾ cup heavy cream. Mix well and bring to a gentle simmer for about 5 minutes, allowing the sauce to thicken slightly.

   Time: PT5M

   Temperature: low

6. Finish the Sauce

   Turn off the heat and stir in ½ cup grated Parmesan until the sauce is smooth. Season with salt and freshly ground black pepper to taste.

   Time: PT2M

7. Combine Cabbage and Sauce

   Return the seared cabbage wedges to the skillet, spoon the sauce over each wedge, then sprinkle the top with ½ cup shredded Gruyère (or mozzarella).

   Time: PT3M

8. Bake

   Transfer the skillet (or move everything to an oven‑safe baking dish) to a pre‑heated oven at 200°C (400°F) and bake for 15–20 minutes, until the cabbage is tender and the cheese is melted and bubbly.

   Time: PT18M

   Temperature: 200°C

9. Broil for Finish

   Switch the oven to broil and cook for 2–4 minutes, watching closely, until the top is deep golden brown.

   Time: PT3M

   Temperature: broil

10. Garnish and Serve

    Remove from oven, sprinkle chopped fresh parsley over the top, let rest 2 minutes, then serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

26 g

Fiber

5 g