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