Serves 6

Each variety of cabbage has its own distinctive flavor. For this recipe, you may want to try Savoy cabbage first.

1 large head cabbage

2 large yellow onions

1 teaspoon olive oil

1 quart White Wine Vegetable Stock (see recipe on page 107)

2 tablespoons whole-grain mustard

Fresh-cracked black pepper, to taste

• Preheat oven to 350°.

• Shred the cabbage and cut the onions into wedges.

• Heat the oil in a deep roasting pan to medium temperature on the stovetop. Add the cabbage and onions; sauté until light golden brown.

• Add stock, mustard, and pepper; bring to simmer, cover, and place in the oven for 45 to 60 minutes. Adjust seasonings to taste before serving.