1smallhead of cabbage, about 2 lbs chopped into wedges
4tablespoons of plant butter or 4 tablespoonsoil, of your choice
1⁄4teaspoonsalt
1teaspoonpepper
1⁄2teaspoonred chili pepper flakes
1mediumonion, chopped
4garlic cloves, diced
1teaspoonthyme
3tablespoonstomato paste
1cupchicken broth
1cupwhite wine or 1 cupbroth, of your choice
1teaspoonDijon mustard or 1 teaspoondried mustard
1teaspooncaraway seed (optional)
NUTRITION INFO
Serving Size: 1 (238) g
Servings Per Recipe:6
Calories: 155.4
Calories from Fat 73 g47 %
Total Fat 8.2 g12 %
Saturated Fat 5 g25 %
Cholesterol 20.4 mg 6 %
Sodium 390 mg 16 %
Total Carbohydrate12.4 g 4 %
Dietary Fiber 3.9 g15 %
Sugars 6.1 g24 %
Protein 3.2 g 6 %
DIRECTIONS
Slice cabbage in 4-8 wedges keeping root intact.
In a oven proof skillet, turn on the burner to medium high and melt butter or add oil.
Add chili flakes to oil.
Add onions and saute for about 4 minutes add garlic and saute for 1 minute.
Add tomato paste and cook for 1 minute.
Add thyme and mustard.
Add cabbage wedges making sure that sides are snuggled in the pan touching the metal.
Saute for 4-6 minutes undisturbed and then flip to the other side and do the same.
Sprinkle with salt and pepper.
Remove cabbage and stir in the wine and chicken broth.
Bring to simmer and add back in the cabbage.
Put pan in 350 oven for 60 minutes checking cabbage with a fork to see if the fork goes in easily to make sure they are done. ( very soft)Turning halfway through or basting sauce over top.(I went 60 minutes on mine).
Drizzle with vinegar at the end when serving (optional).
