Caramelized Cabbage with Mustard Sauce

Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🥬✨

Cut the cabbage. Cut the cabbage into six wedges through the core so that the individual pieces stay intact

Brown the cabbage. Season the individual cabbage layers with salt, gently massage them, and brown them in a pan with a little butter over medium heat for about 3 minutes on each side until golden

Cut the bread. Finely chop the rye bread to make a crumble topping

Chop the onion and garlic. Peel and finely chop the onion and garlic

Bake the cabbage in the oven. Transfer the cabbage to a baking dish, pour over the butter, and if necessary add a few more pieces of butter on top, bake in the oven at 180 C for about 15 minutes

Toast the bread. Add the rye bread to the pan after the cabbage, season with salt, and toast in butter over medium heat for about 5 minutes until crisp

Finely chop the parsley. Optionally finely chop the parsley

Mix the bread with the parsley. Optionally mix the parsley into the bread and set aside

Saute the onion with the garlic. Add the butter, onion, and garlic to a saucepan and saute over medium heat for about 3 minutes until translucent

Add the mustard and cream. Add the mustard, saute over medium heat for about 1 minute, then add the cream and cook over low heat for about 3-4 minutes until slightly thickened, season with salt and pepper

Serve with the cabbage and sauce. Blend the sauce until smooth, pour into a deep plate, add the caramelized cabbage, and sprinkle with the rye bread 🥬✨