Summary

Ingredients

• 1 medium white cabbage
• 4 dl vegetable stock
• 30 g butter
• 1 tablespoon flour
• 2 dl cream
• 2 tablespoon mustard, coarser
• 2 tablespoon vermouth (Noilly Prat)
• Salt and pepper from the mill

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Instructions

1. Divide the cabbage into 8 wedges and cut off the thick stalk a little at the bottom, but make sure that the wedges still stick together.
2. In a large saucepan, cook the wedges with the broth for about 20 minutes until soft. Measure 3 dl of the stock and add stock if necessary. Cover and keep the cabbage wedges warm.
3. Heat the butter in another small saucepan, add the flour and sauté briefly while stirring. Then deglaze with the Noilly Prat, add the stock and bring to the boil. Add the cream and simmer on a very low fire for another 5 minutes. Stir the mustard into the sauce and season with salt and pepper.
4. Divide the cabbage wedges on 4 plates and pour the sauce over them. This fits e.g., Chop or fried chicken breast.