My sister gave me two small cabbages from her garden. Yes, it is still producing! She is having beets for supper tonight! The cabbage was quartered, baked in the oven with a drizzle of olive oil, salt, pepper and nutmeg – with just enough water to cover the bottom of the pan to steam them. The mustard sauce was made with horse radish and wholegrain dijon mustard – what a delight! Even if you’re not a cabbage lover you may be after eating these tasty quarters!
Baked Cabbage with Mustard Sauce
- 2 very small heads of cabbage, quartered, cored
- olive oil
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2/3 cup evaporated milk
- 1/2 cup water
- 1 tablespoon Maille Wholegrain Dijon Mustard
- 2 teaspoons prepared horseradish
Cut cabbages into quarters and carefully remove the core from each piece. Place in a large baking dish. Drizzle with olive oil. Sprinkle with salt, pepper and nutmeg. Add enough water to cover the bottom of the dish. Cover with aluminum foil and bake in a 425 degree oven for 45 minutes. When the cabbages are done, melt the butter in a medium skillet. Add onion and cook until tender. Stir in flour, and a bit of salt and pepper. Add milk and 1/2 cup water. Cook and stir until thick and bubbly. Stir in mustard and horseradish. Spoon over cabbage. Enjoy!