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Charred Cacio e Pepe Cabbage with Mustard Whiskey Sauce

Course Side Dish
Cuisine Italian
Keyword vegetarian
Total Time 30 minutes
Servings 4
Author Christine Ma

Ingredients

Cabbage

  • 1 head green cabbage
  • 3 tablespoon olive oil divided
  • salt and pepper

Mustard whiskey sauce

  • 1 tablespoon olive oil
  • 2 shallots minced
  • 1 garlic minced
  • 2 tablespoon all-purpose flour
  • ¼ cup whiskey
  • 1 cup chicken or vegetable stock
  • ¼ cup stone ground mustard
  • 1 tablespoon honey
  • ¼ cup heavy cream
  • salt and pepper

Remaining ingredients

  • ½ cup grated parmesan
  • 1 teaspoon freshly cracked black pepper

Instructions

  • Cut the cabbage into 6-8 wedges depending on how large it is. Rub the cut sides of the cabbage with 3 tablespoon olive oil and season with salt and pepper.
  • Heat a large saute pan over medium heat. Place several of the cabbage wedges in the hot pan and cook until caramelized, about 6-8 minutes. Flip over the cabbage and caramelize the other side, another 6-8 minutes. Repeat with the remaining cabbage.
  • Meanwhile, make the mustard whiskey sauce. Heat 1 tablespoon oil in a medium saucepot over medium-high heat. Add the shallots and garlic and saute until aromatic, about 1 minute. Add the flour, stirring to coat. Add the whiskey and bring it to a boil. Simmer for 1 minute or until thickened.
  • Add the chicken stock, stone ground mustard, and honey to the pot. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add the heavy cream and season the sauce with salt and pepper.
  • Ladle the sauce on a serving plate and place the charred cabbage on top. Sprinkle ½ cup parmesan on top and season with freshly cracked pepper. Serve immediately.