The Best Cabbage Recipe

20 mins
Serves 1
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Directions

  1. 1Cut the whole head of cabbage in half, straight through the core.
  2. 2Cut the whole head of cabbage in half, straight through the core.
  3. 3Cut the whole head of cabbage in half, straight through the core.
  4. 4Trim a little bit of the stem off each half of cabbage.
  5. 5Trim a little bit of the stem off each half of cabbage.
  6. 6Trim a little bit of the stem off each half of cabbage.
  7. 7Cut each half of cabbage in half again, and then each quarter in half, so you have eight wedges.
  8. 8Cut each half of cabbage in half again, and then each quarter in half, so you have eight wedges.
  9. 9Cut each half of cabbage in half again, and then each quarter in half, so you have eight wedges.
  10. 10Season your cabbage wedges with kosher salt and black pepper.
  11. 11Season your cabbage wedges with kosher salt and black pepper.
  12. 12Season your cabbage wedges with kosher salt and black pepper.
  13. 13Thinly slice two large onions.
  14. 14Thinly slice two large onions.
  15. 15Thinly slice two large onions.
  16. 16Mince 4 to 6 garlic cloves.
  17. 17Mince 4 to 6 garlic cloves.
  18. 18Mince 4 to 6 garlic cloves.
  19. 19In a large saute pan over medium-high heat, add enough olive oil to coat the bottom of the pan.
  20. 20In a large saute pan over medium-high heat, add enough olive oil to coat the bottom of the pan.
  21. 21In a large saute pan over medium-high heat, add enough olive oil to coat the bottom of the pan.
  22. 22Sear the cabbage wedges on both sides until they are golden brown.
  23. 23Sear the cabbage wedges on both sides until they are golden brown.
  24. 24Sear the cabbage wedges on both sides until they are golden brown.
  25. 25Lower the heat.
  26. 26Lower the heat.
  27. 27Lower the heat.
  28. 28Add a couple tablespoons of butter to the pan.
  29. 29Add a couple tablespoons of butter to the pan.
  30. 30Add a couple tablespoons of butter to the pan.
  31. 31Add all of your thinly sliced onions to the pan.
  32. 32Add all of your thinly sliced onions to the pan.
  33. 33Add all of your thinly sliced onions to the pan.
  34. 34Season the onions with a pinch of salt and black pepper.
  35. 35Season the onions with a pinch of salt and black pepper.
  36. 36Season the onions with a pinch of salt and black pepper.
  37. 37Once onions are fully cooked and translucent, add the minced garlic and cook for about 30 seconds more.
  38. 38Once onions are fully cooked and translucent, add the minced garlic and cook for about 30 seconds more.
  39. 39Once onions are fully cooked and translucent, add the minced garlic and cook for about 30 seconds more.
  40. 40Pull all of your onion mixture to one side of the pan.
  41. 41Pull all of your onion mixture to one side of the pan.
  42. 42Pull all of your onion mixture to one side of the pan.
  43. 43Lay your cabbage wedges back into the pan, organizing small piles of your onion mixture onto each wedge of cabbage.
  44. 44Lay your cabbage wedges back into the pan, organizing small piles of your onion mixture onto each wedge of cabbage.
  45. 45Lay your cabbage wedges back into the pan, organizing small piles of your onion mixture onto each wedge of cabbage.
  46. 46Add about a quarter cup of white wine or stock.
  47. 47Add about a quarter cup of white wine or stock.
  48. 48Add about a quarter cup of white wine or stock.
  49. 49Pour in heavy cream until it reaches about an inch up the side of the cabbage wedge.
  50. 50Pour in heavy cream until it reaches about an inch up the side of the cabbage wedge.
  51. 51Pour in heavy cream until it reaches about an inch up the side of the cabbage wedge.
  52. 52Add a few sprigs of fresh thyme.
  53. 53Add a few sprigs of fresh thyme.
  54. 54Add a few sprigs of fresh thyme.
  55. 55Sprinkle about a half a cup of shredded Fontina cheese and a quarter cup of grated Parmesan cheese over the cabbage.
  56. 56Sprinkle about a half a cup of shredded Fontina cheese and a quarter cup of grated Parmesan cheese over the cabbage.
  57. 57Sprinkle about a half a cup of shredded Fontina cheese and a quarter cup of grated Parmesan cheese over the cabbage.
  58. 58Transfer the pan to a 400-degree oven for about 20 to 30 minutes, or until the cabbage is cooked.
  59. 59Transfer the pan to a 400-degree oven for about 20 to 30 minutes, or until the cabbage is cooked.
  60. 60Transfer the pan to a 400-degree oven for about 20 to 30 minutes, or until the cabbage is cooked.
  61. 61Garnish with more black pepper and some toasted breadcrumbs.
  62. 62Garnish with more black pepper and some toasted breadcrumbs.
  63. 63Garnish with more black pepper and some toasted breadcrumbs.
  64. 64Serve and enjoy!
  65. 65Serve and enjoy!
  66. 66Serve and enjoy!

Ingredients

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

Equipment

knifecutting boardsheet panlarge saute pantongsoven

Tips

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