Creamy Cabbage With Caraway And Thyme


2 large shallots, halved and sliced

2 teaspoons canola oil

1 head green cabbage, cored and sliced thin

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon thyme leaves

1 teaspoon ground cumin

1 tablespoon caraway seeds*

2 tablespoons Dijon mustard*

1 1/2 cups low-sodium chicken broth* (The recipe called for 1 cup)

1/4 cup dry white wine* (I omitted this)

1 tablespoon brown sugar*

2 tablespoons half and half* (the recipe called for 1/4 cup)

2 teaspoons butter*

-In a large Dutch oven, add the canola oil over medium low heat.

-Increase the heat to medium and saute the shallots until they begin to caramelize.

-Add in the sliced cabbage, salt, pepper, caraway, thyme and cumin. Stir to combine.

-Cover and allow the mixture to cook down (approximately 5-7 minutes) considerably.

-Add the chicken broth and Dijon mustard. Stir.

-Uncover and cook over medium heat, stirring occasionally until the mixture reduces and thickens (approximately 10-12 minutes).

-Add in the brown sugar, half and half and the butter. Stir.

-Reduce the heat to low and allow to simmer for just a few additional minutes.

-Check seasonings and add additional salt and pepper if desired.