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.