Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 1 cup finely diced yellow onion (about 1/2 of an onion)
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon kosher salt
  • 6 cups thinly sliced + coarsely chopped Savoy cabbage, (divided)
  • 1/4 cup vegetable stock
  • 2 tablespoons white wine (any dry white wine is fine)
  • 2 tablespoons heavy cream
  • 1 teaspoon Dijon mustard

Instruction

  • Prep. Dice the onion and thinly slice the cabbage using a sharp chef's knife.
  • Sauté. Melt the butter in a sauté pan over medium-high heat, and add the diced onion, caraway seeds, and salt. Sauté until the onion is completely softened and just starting to caramelize. Add 4 cups of the cabbage, and toss to coat. Continue to cook until the cabbage wilts.
  • Simmer. Add the stock and wine. Simmer uncovered for 10 minutes, and then add the remaining 2 cups of cabbage. Continue to simmer until the second addition of cabbage is softened, and almost all of the liquid is cooked off, about 5 minutes. Stir only occasionally!
  • Whisk. Whisk together the cream and mustard with a fork, and stir into the cabbage. This is the step that makes this braised cabbage dish so special. Correct for any seasoning
  • Serve. Serve warm.