French-Style Braised Cabbage

This is one of those simple but delicious recipes that really lets cabbage shine. Slowly cooked until tender and sweet, then finished with a touch of cream and mustard, it’s comforting without being heavy. We love serving it alongside a Sunday roast, but it’s just as good with veggie sausages or spooned over mashed potatoes for an easy midweek supper.

(Serves 4 as a side, or 2 as a main with bread or mash)

You’ll need:

• 1 green cabbage (from your veg box)

• 1 onion, thinly sliced

• 2 cloves garlic, chopped

• 2 tbsp butter (or olive oil for dairy-free)

• 100ml white wine (optional – can swap for extra stock)

• 250ml vegetable stock (or hot water with a stock cube)

• 1 bay leaf (optional)

• A sprig of thyme or ½ tsp dried thyme (optional)

• 2 tbsp double cream (or dairy-free alternative)

• 1 tsp Dijon mustard

• Salt & pepper

How to make it:

1. Prep the cabbage: Peel off any tough outer leaves. Cut into quarters, remove the core, and slice into chunky shreds.

2. Cook the onion:In a large pan, melt the butter over a low heat. Add the onion, put the lid on, and cook gently for 10–15 minutes until soft and translucent (not browned). Stir in the garlic and cook for 1 more minute.

3. Add the cabbage:Stir through the cabbage and cook for 5 minutes until it starts to soften.

4. Simmer:Pour in the wine (if using) and let it bubble for 2 minutes. Add the stock, bay leaf, thyme, salt, and pepper. Cover with a lid and simmer gently for 30–40 minutes, stirring now and then, until the cabbage is tender and sweet. Add a splash more stock if it starts to look dry.

5. Finish with cream & mustard:Remove the bay leaf/thyme. Stir in the cream and Dijon mustard. Taste and adjust seasoning.

6. Serve up:Great alongside sausages, roast chicken, or veggie burgers – or just with crusty bread or mashed potatoes for a simple, hearty supper.