8cthinly sliced green cabbage, core removedfrom 1 head
1/2cchicken stock
1/3capple cider vinegar
3Tblswhole-grain mustarddivided
3Tblsbrown sugardivided
1tspkosher saltdivided
1/4cfresh dilldivided, plus more for garnish
46 ozsalmon fillets
1/2csour cream
Instructions
Preheat oven to 425°F with racks in top and lower third positions. Heat olive oil and butter in a Dutch oven over medium, until butter is melted. Add cabbage; cook, stirring often, until softened, about 10 minutes. Add stock, vinegar, 1 tablespoon mustard, 2 tablespoons sugar, and 1/2 teaspoon salt.
Cover Dutch oven and bake on lower rack, stirring halfway through, until cabbage is crisp-tender and caramelized, about 30 minutes. Remove from oven and stir in dill.
Meanwhile, place salmon on a foil or parchment-lined baking sheet. Combine remaining 2 tablespoons mustard and 1 tablespoon sugar in a small bowl. Spoon mixture over salmon. Bake salmon on top rack until slightly opaque in center, 10 to 12 minutes. Remove from oven and sprinkle with remaining 1/2 teaspoon salt.
Spread 2 tablespoons sour cream on each plate. Place cabbage and salmon on top. Garnish with dill.