Directions
- 1Cut the cabbage in half, then each half in half again. Cut each corner in half, leaving the core intact.
- 2Season the cabbage wedges with kosher salt and black pepper.
- 3Thinly slice two large onions.
- 4Mince four to six garlic cloves.
- 5Add enough olive oil to coat the bottom of a large saute pan over medium to high heat.
- 6Sear the cabbage wedges on both sides until golden brown.
- 7Lower the heat, add butter and the sliced onions.
- 8Season the onions with a pinch of salt and pepper.
- 9Once the onions are translucent, add the minced garlic.
- 10Push the onion mixture to one side of the pan and place the seared cabbage wedges back in.
- 11Top each cabbage wedge with some of the onion mixture.
- 12Add a quarter 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 half a cup of shredded fontina and a quarter cup of grated parmesan.
- 15Bake in a 400°F oven for 20-30 minutes, or until the cabbage is cooked.
- 16Garnish with more black pepper and toasted breadcrumbs.
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 the pan olive oil
- 2 tablespoons butter
- 0.25 cup white wine or stock
- 2 cups heavy cream
- 2 sprigs fresh thyme sprigs
- 0.5 cup shredded fontina cheese
- 0.25 cup grated parmesan cheese
- 1 handful toasted breadcrumbs
Equipment
knifecutting boardbaking sheetlarge saute pantongs
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