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