White cabbage with mustard sauce

Ingredients for 4 servings:

• 1 m.-large white cabbage
• 4 dl vegetable broth
• 30 g butter
• 1 tbsp flour
• 2 dl cream
• 2 tbsp coarse-grained mustard
• 2 tbsp vermouth (Noilly Prat)
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Divide the cabbage head into 8 wedges and trim off a little of the thick stalk at the bottom, but make sure the wedges still hold together. In a large pot, simmer the wedges with the stock for about 20 minutes until soft. Measure out 3 dl of the stock and add more stock if necessary. Cover and keep the cabbage wedges warm. In another small pot, heat the butter, add the flour and sauté briefly while stirring. Then deglaze with the Noilly Prat, add the stock and bring to a boil. Add the cream and simmer on very low heat for another 5 minutes. Stir the mustard into the sauce and season with salt and pepper. Divide the cabbage wedges between 4 plates and pour the sauce over them. Serve with a chop or roast chicken breast, for example.