The Best Cabbage Recipe

20m
Serves 1
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Directions

  1. 1Cut the whole head of cabbage in half, straight through the core.
  2. 2Trim a little bit of the stem off each half of cabbage.
  3. 3Cut each half of cabbage in half again, and then each quarter in half, so you have eight wedges.
  4. 4Season your cabbage wedges with kosher salt and black pepper.
  5. 5Thinly slice two large onions.
  6. 6Mince 4 to 6 garlic cloves.
  7. 7In a large saute pan over medium-high heat, add enough olive oil to coat the bottom of the pan.
  8. 8Sear the cabbage wedges on both sides until they are golden brown.
  9. 9Lower the heat.
  10. 10Add a couple tablespoons of butter to the pan.
  11. 11Add all of your thinly sliced onions to the pan.
  12. 12Season the onions with a pinch of salt and black pepper.
  13. 13Once onions are fully cooked and translucent, add the minced garlic and cook for about 30 seconds more.
  14. 14Pull all of your onion mixture to one side of the pan.
  15. 15Lay your cabbage wedges back into the pan, organizing small piles of your onion mixture onto each wedge of cabbage.
  16. 16Add about a quarter cup of white wine or stock.
  17. 17Pour in heavy cream until it reaches about an inch up the side of the cabbage wedge.
  18. 18Add a few sprigs of fresh thyme.
  19. 19Sprinkle about a half a cup of shredded Fontina cheese and a quarter cup of grated Parmesan cheese over the cabbage.
  20. 20Transfer the pan to a 400-degree oven for about 20 to 30 minutes, or until the cabbage is cooked.
  21. 21Garnish with more black pepper and some toasted breadcrumbs.
  22. 22Serve and enjoy!

Ingredients

  • 1 head green cabbage
  • kosher salt
  • black pepper
  • 2 large onions
  • 4 garlic cloves
  • olive oil
  • 2 tablespoons butter
  • 0.25 cup white wine or stock
  • 2 cups heavy cream
  • sprigs fresh thyme
  • 0.5 cup shredded fontina
  • 0.25 cup grated parmesan
  • toasted breadcrumbs

Equipment

knifecutting boardsheet panlarge saute pantongsoven

Tips

  • Leave cores intact to hold cabbage wedges together.
  • Season as you go.

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