Creamy Cabbage Mushroom Wedges

1 - small head green cabbage

4 TBSP - EVOO

1/2 tsp - salt

1/2 tsp - pepper

1 (8 oz) pkg - mushrooms

4 - cloves of garlic, minced

2 tsp - chopped fresh thyme

1 tsp - Italian seasoning

1 cup - half and half

1 cup - vegetable broth

1 tsp - cornstarch

1/2 cup - grated Parmesan cheese

1 TBSP - whole-grain mustard

INSTRUCTIONS

Preheat oven to 350F. Clean and cut cabbage in half through the root. Cut each half into 4 merges (about 2 inches thick), keeping the core intact. Cut a total of 8 wedges total.

Heat 1 TBSP oil in a large iron skillet over medium heat. Add 4 cabbage wedges in a single layer; cook, undisturbed, until deeply browned, per side.

Transfer to plate and repeat with remaining 4 cabbage wedges and transfer to plate with other wedges.

In same skillet, head the remaining 2 TBSP oil in the skillet and add mushrooms. Cook until well browned. Add chopped shallots, salt, pepper and cook until shallots are translucent.

Whisk 1 cup half and half, 1 cup broth and 2 tsp cornstarch in a measuring cup and pour over mushroom mixture in the skillet. Bring to a simmer and cook until slightly thickened.

Turn off heat and stir in 1/2 cup Parmesan and 1 TBSP of mustard. Transfer back the grilled cabbage wedges back into the skillet.

Place the skillet into the pre-heated oven and cook for 30 minutes, flip the cabbages and cook for another 20 minutes or until the cabbage is fork-tender.

Serve.