Braised Mustard Cabbage with New Potatoes

Green cabbage, carrots and shallots braised in a creamy sauce of mustards and white wine. Served over new potatoes tossed with sage and olive oil.

Braised Mustard Cabbage
12 small new potatoes, halved
2 tbl extra virgin olive oil, divided
1 tbl earth balance vegan butter
1 shallot, medium dice
1 large carrot, medium dice
2 cups shredded green cabbage
2 garlic cloves, minced
salt and pepper
1 tbl cornstarch
1 tbl stone ground mustard
1 tbl dijon mustard
2 tbl vegan sour cream
1 cup vegetable broth
2 tbl white wine
2 cups snap peas
1 tsp dried sage

Bring the potatoes in salted water to a boil. Cook until tender, drain and toss in 1 tbl oil, salt, pepper and sage.
Melt the oil and butter together in a large saute pan. Sweat the shallots and carrots until they start to become tender, 5 minutes. Add the cabbage and garlic and saute 5 minutes more until the shreds start to wilt. Season with salt and pepper. Sprinkle the cornstarch over the vegetables and toss to combine. Add both mustards, sour cream, broth and white wine. Stir to combine then add the snap peas. Bring to a low simmer and cover, cook for 10 minutes more. Taste and adjust seasonings.