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Braised Sweetheart Cabbages with Dijon Mustard and Cheese Sauce

Indulge your taste buds in a symphony of flavours with our exquisite dish of Braised Sweetheart Cabbages with Dijon Mustard and Cheese Sauce. This culinary masterpiece combines the tender sweetness of sweetheart cabbages with the bold kick of Dijon mustard and the creamy richness of a delectable Violife cheese sauce.

Each cabbage is carefully braised to perfection, allowing the natural sweetness to intensify and mingle with the savoury notes of the Dijon mustard. The result is a harmonious balance of flavours that dance on your palate, creating a delightful sensation with every bite.

Indulge your taste buds in a symphony of flavours with our exquisite dish of Braised Sweetheart Cabbages with Dijon Mustard and Cheese Sauce. This culinary masterpiece combines the tender sweetness of sweetheart cabbages with the bold kick of Dijon mustard and the creamy richness of a delectable Violife cheese sauce.

Cooking time15 minutes
Preparation time15 minutes
Servings10 portions

recipe image Braised Sweetheart Cabbages with Dijon Mustard and Cheese Sauce

Low

INGREDIENTS
PREPARATION

3 sweetheart cabbage
250 g Flora Plant B+tter Unsalted
100 g plain flour
250 ml Flora Plant Cream Double 31% Fat
250 g Violife Mature Cheddar grated
freshly ground black pepper and salt
30 g Dijon mustard
750 ml plant based milk
30 g nutritional yeast
50 g roasted and crushed hazelnuts
25 g flat leaf parsley (chopped finely)

Cut each cabbage into quarters and place in an oven tray.
Brush each wedge of cabbage with melted Flora Plant B+tter Unsalted.
Heavily season with salt and freshly ground black pepper.
Roast in a very hot oven around 220oC for approx. 15 minutes.
Meanwhile, Make a roux with 100g of the melted Flora Plant B+tter Unsalted and the flour.
Cook out until starting to brown slightly and add in the Dijon mustard.
Add in slowly the plant based milk, until a smooth sauce is achieved.
Turn the heat down and add in the grated Violife Mature Cheddar and the double cream.
Combine until smooth, add in the nutritional yeast, salt & pepper to taste.
Remove the cabbage from the tray and place on a bed of the sauce, top with more sauce and scatter with crushed toasted hazelnuts and chopped flat leaf parsley.