Charred Cacio e Pepe Cabbage with Mustard Whiskey Sauce
Servings 4
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.
