Cheesy Creamy Cabbage Bake

50 mins
Serves 1
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Directions

  1. 1Cut the cabbage in half, then each half again. Trim a little bit of the stem off.
  2. 2Cut the cabbage in half, then each half again. Trim a little bit of the stem off.
  3. 3Cut the cabbage in half, then each half again. Trim a little bit of the stem off.
  4. 4Season cabbage wedges with kosher salt and black pepper.
  5. 5Season cabbage wedges with kosher salt and black pepper.
  6. 6Season cabbage wedges with kosher salt and black pepper.
  7. 7Slice two large onions thinly.
  8. 8Slice two large onions thinly.
  9. 9Slice two large onions thinly.
  10. 10Mince four to six garlic cloves.
  11. 11Mince four to six garlic cloves.
  12. 12Mince four to six garlic cloves.
  13. 13Add olive oil to a large saute pan over medium-high heat.
  14. 14Add olive oil to a large saute pan over medium-high heat.
  15. 15Add olive oil to a large saute pan over medium-high heat.
  16. 16Sear cabbage wedges on both sides until browned.
  17. 17Sear cabbage wedges on both sides until browned.
  18. 18Sear cabbage wedges on both sides until browned.
  19. 19Lower heat, add butter and sliced onions.
  20. 20Lower heat, add butter and sliced onions.
  21. 21Lower heat, add butter and sliced onions.
  22. 22Season onions with salt and pepper.
  23. 23Season onions with salt and pepper.
  24. 24Season onions with salt and pepper.
  25. 25Once onions are translucent, add minced garlic.
  26. 26Once onions are translucent, add minced garlic.
  27. 27Once onions are translucent, add minced garlic.
  28. 28Move the onion mixture to one side of the pan, and place the seared cabbage wedges back in the pan.
  29. 29Move the onion mixture to one side of the pan, and place the seared cabbage wedges back in the pan.
  30. 30Move the onion mixture to one side of the pan, and place the seared cabbage wedges back in the pan.
  31. 31Top cabbage wedges with the onion mixture.
  32. 32Top cabbage wedges with the onion mixture.
  33. 33Top cabbage wedges with the onion mixture.
  34. 34Add a quarter cup of white wine or stock.
  35. 35Add a quarter cup of white wine or stock.
  36. 36Add a quarter cup of white wine or stock.
  37. 37Add heavy cream until it reaches an inch up the side of the cabbage.
  38. 38Add heavy cream until it reaches an inch up the side of the cabbage.
  39. 39Add heavy cream until it reaches an inch up the side of the cabbage.
  40. 40Add thyme sprigs.
  41. 41Add thyme sprigs.
  42. 42Add thyme sprigs.
  43. 43Add half a cup of shredded fontina and a quarter cup of grated parmesan.
  44. 44Add half a cup of shredded fontina and a quarter cup of grated parmesan.
  45. 45Add half a cup of shredded fontina and a quarter cup of grated parmesan.
  46. 46Bake in a 400°F oven for 20-30 minutes, or until cabbage is cooked.
  47. 47Bake in a 400°F oven for 20-30 minutes, or until cabbage is cooked.
  48. 48Bake in a 400°F oven for 20-30 minutes, or until cabbage is cooked.
  49. 49Garnish with black pepper and toasted breadcrumbs.
  50. 50Garnish with black pepper and toasted breadcrumbs.
  51. 51Garnish with black pepper and toasted breadcrumbs.

Ingredients

  • 1 head of green cabbage
  • 1 head of green cabbage
  • 1 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 onions
  • 2 large onions
  • 2 large onions
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 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
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 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