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Grilled cabbage with cream sauce

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • olive oil cooking spray
  • 1 mini (500g) red cabbage, cut into 4 wedges
  • 1 1/2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1/4 cup dry white wine
  • 1 cup thickened cream
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons finely chopped fresh chives
  • 2 green onions, thinly sliced


  • 1
    Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Brush each cabbage wedge with 1 teaspoon olive oil. Cook for 4 to 5 minutes each side or until lightly browned and tender.
  • 2
    Meanwhile, heat remaining olive oil in a saucepan over medium-high heat. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add wine, cream and mustard. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 3 to 5 minutes or until sauce thickens slightly. Remove from heat. Stir in chives and onion. Serve wedges topped with cream sauce.

Source: taste.com.au


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