Creamy Cabbage with Fontina and Parmesan
Directions
- 1Cut the cabbage in half, then into quarters. Leave the cores intact to hold the wedges together.
- 2Season the cabbage wedges with kosher salt and black pepper.
- 3Slice two large onions thinly and set aside.
- 4Mince six garlic cloves.
- 5In a large saute pan over medium to high heat, add olive oil to coat the bottom of pan.
- 6Sear the cabbage wedges on both sides until golden brown.
- 7Lower the heat and add butter to the pan.
- 8Add the thinly sliced onions and season with salt and pepper.
- 9Once the onions are fully cooked and translucent, add the minced garlic and stir.
- 10Move the onion mixture to one side of the pan. Lay your cabbage wedges back into the pan.
- 11Add little piles of the onion mixture on top of each cabbage wedge.
- 12Add 1/4 cup of white wine or stock, and heavy cream until it reaches about an inch up the side of the cabbage wedges.
- 13Add a few sprigs of thyme.
- 14Add 1/2 cup of shredded fontina and 1/4 cup of grated parmesan.
- 15Place the pan into a 400°F oven for 20-30 minutes, or until the cabbage is cooked.
- 16Garnish with black pepper and toasted bread crumbs before serving.
Ingredients
- 1 head head of green cabbage
- 1 pinch kosher salt
- 1 pinch black pepper
- 2 large large onions
- 6 cloves garlic cloves
- 1 enough to coat the bottom of pan olive oil
- 2 tablespoons butter
- 0.25 cup white wine or stock
- 2 cups heavy cream
- 1 few sprigs fresh thyme
- 0.5 cup shredded fontina
- 0.25 cup grated parmesan
- 1 handful bread crumbs
Equipment
knifesaute panbaking sheettongs