Cheesy Creamy Cabbage Bake

50 mins
Serves 4
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Directions

  1. 1Cut the cabbage in half, then each half in half again. Cut each corner in half, leaving the core intact.
  2. 2Cut the cabbage in half, then each half in half again. Cut each corner in half, leaving the core intact.
  3. 3Cut the cabbage in half, then each half in half again. Cut each corner in half, leaving the core intact.
  4. 4Season the cabbage wedges with kosher salt and black pepper.
  5. 5Season the cabbage wedges with kosher salt and black pepper.
  6. 6Season the cabbage wedges with kosher salt and black pepper.
  7. 7Thinly slice two large onions.
  8. 8Thinly slice two large onions.
  9. 9Thinly slice two large onions.
  10. 10Mince four to six garlic cloves.
  11. 11Mince four to six garlic cloves.
  12. 12Mince four to six garlic cloves.
  13. 13Add enough olive oil to coat the bottom of a large saute pan over medium to high heat.
  14. 14Add enough olive oil to coat the bottom of a large saute pan over medium to high heat.
  15. 15Add enough olive oil to coat the bottom of a large saute pan over medium to high heat.
  16. 16Sear the cabbage wedges on both sides until golden brown.
  17. 17Sear the cabbage wedges on both sides until golden brown.
  18. 18Sear the cabbage wedges on both sides until golden brown.
  19. 19Lower the heat, add butter and the sliced onions.
  20. 20Lower the heat, add butter and the sliced onions.
  21. 21Lower the heat, add butter and the sliced onions.
  22. 22Season the onions with a pinch of salt and pepper.
  23. 23Season the onions with a pinch of salt and pepper.
  24. 24Season the onions with a pinch of salt and pepper.
  25. 25Once the onions are translucent, add the minced garlic.
  26. 26Once the onions are translucent, add the minced garlic.
  27. 27Once the onions are translucent, add the minced garlic.
  28. 28Push the onion mixture to one side of the pan and place the seared cabbage wedges back in.
  29. 29Push the onion mixture to one side of the pan and place the seared cabbage wedges back in.
  30. 30Push the onion mixture to one side of the pan and place the seared cabbage wedges back in.
  31. 31Top each cabbage wedge with some of the onion mixture.
  32. 32Top each cabbage wedge with some of the onion mixture.
  33. 33Top each cabbage wedge with some of the onion mixture.
  34. 34Add a quarter cup of white wine or stock, and heavy cream until it reaches about an inch up the side of the cabbage wedges.
  35. 35Add a quarter cup of white wine or stock, and heavy cream until it reaches about an inch up the side of the cabbage wedges.
  36. 36Add a quarter cup of white wine or stock, and heavy cream until it reaches about an inch up the side of the cabbage wedges.
  37. 37Add a few sprigs of thyme.
  38. 38Add a few sprigs of thyme.
  39. 39Add a few sprigs of thyme.
  40. 40Add half a cup of shredded fontina and a quarter cup of grated parmesan.
  41. 41Add half a cup of shredded fontina and a quarter cup of grated parmesan.
  42. 42Add half a cup of shredded fontina and a quarter cup of grated parmesan.
  43. 43Bake in a 400°F oven for 20-30 minutes, or until the cabbage is cooked.
  44. 44Bake in a 400°F oven for 20-30 minutes, or until the cabbage is cooked.
  45. 45Bake in a 400°F oven for 20-30 minutes, or until the cabbage is cooked.
  46. 46Garnish with more black pepper and toasted breadcrumbs.
  47. 47Garnish with more black pepper and toasted breadcrumbs.
  48. 48Garnish with more black pepper and toasted breadcrumbs.

Ingredients

  • 1 head head of green cabbage
  • 1 head head of green cabbage
  • 1 head head of green cabbage
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 2 large large onions
  • 2 large large onions
  • 2 large large onions
  • 6 cloves garlic cloves
  • 6 cloves garlic cloves
  • 6 cloves garlic cloves
  • 1 enough to coat the bottom of the pan olive oil
  • 1 enough to coat the bottom of the pan olive oil
  • 1 enough to coat the bottom of the pan 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
  • 2 sprigs fresh thyme sprigs
  • 2 sprigs fresh thyme sprigs
  • 2 sprigs fresh thyme sprigs
  • 0.5 cup shredded fontina cheese
  • 0.5 cup shredded fontina cheese
  • 0.5 cup shredded fontina cheese
  • 0.25 cup grated parmesan cheese
  • 0.25 cup grated parmesan cheese
  • 0.25 cup grated parmesan cheese
  • 1 handful toasted breadcrumbs
  • 1 handful toasted breadcrumbs
  • 1 handful toasted breadcrumbs

Equipment

knifecutting boardbaking sheetlarge saute pantongs