The Keto RN Braised Cabbage with Creamy Mustard Sauce

The Keto ‘RN Braised Cabbage with Creamy Mustard Sauce

(adapted from Keto Mojo)

Ingredients:

1/4 cup olive oil, divided

1 head green cabbage, cut into 6 equal wedges, keeping core intact

           1 tsp salt

1/2 tsp freshly ground pepper

1½ cups chicken broth

2 tsp dried thyme

11/2 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

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.

Nut Info:

Calories 272

Fat 24g

Protein 4g

Total carbs 9g

Fiber 4g

Net Carbs 5g