Directions
- 1Cut the cabbage in half, then each half again. Trim a little bit of the stem off.
- 2Season cabbage wedges with kosher salt and black pepper.
- 3Slice two large onions thinly.
- 4Mince four to six garlic cloves.
- 5Add olive oil to a large saute pan over medium-high heat.
- 6Sear cabbage wedges on both sides until browned.
- 7Lower heat, add butter and sliced onions.
- 8Season onions with salt and pepper.
- 9Once onions are translucent, add minced garlic.
- 10Move the onion mixture to one side of the pan, and place the seared cabbage wedges back in the pan.
- 11Top cabbage wedges with the onion mixture.
- 12Add a quarter cup of white wine or stock.
- 13Add heavy cream until it reaches an inch up the side of the cabbage.
- 14Add thyme sprigs.
- 15Add half a cup of shredded fontina and a quarter cup of grated parmesan.
- 16Bake in a 400°F oven for 20-30 minutes, or until cabbage is cooked.
- 17Garnish with black pepper and toasted breadcrumbs.
Ingredients
- 1 head of green cabbage
- 1 pinch kosher salt
- 1 pinch black pepper
- 2 large onions
- 6 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
- 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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