Pan-Seared Cabbage in Cream Sauce
Directions
- 1Slice the cabbage into wedges.
- 2Add 1 tablespoon of olive oil and 1 tablespoon of butter to a pan.
- 3Sear the cabbage wedges for 4-5 minutes until deeply golden and caramelized.
- 4Finely chop 1 small shallot.
- 5Flip the cabbage wedges over and sear the other side for a further 2-3 minutes.
- 6Mince or finely chop 5 garlic cloves.
- 7Remove the seared cabbage and set aside.
- 8Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the pan.
- 9Cook the shallot for 1-2 minutes until softened and fragrant.
- 10Add the garlic to the shallots and cook for about half a minute.
- 11Stir in 1 teaspoon of Dijon mustard.
- 12Pour in 1/2 cup (120 ml) of chicken or vegetable broth.
- 13Add 3/4 cup (177 ml) of heavy cream and mix well, then bring to a gentle simmer.
- 14Turn off the heat, then stir in 1/2 cup of grated Parmesan until the sauce is smooth.
- 15Season with salt and pepper.
- 16Return the cabbage to the pan and spoon the sauce over each wedge.
- 17Sprinkle with 1/2 cup of Gruyère or mozzarella.
- 18Transfer to an oven preheated to 200 lc/400 f and bake for 15-20 minutes until the cabbage is tender.
- 19To finish, broil for 2-4 minutes until the top is deep golden brown.
- 20Chop the parsley.
- 21Garnish the dish with fresh parsley.
Ingredients
- 1 cabbage
- 1 tbsp olive oil
- 3 tbsp butter
- 1 small shallot
- 5 garlic cloves
- 0.75 cup heavy cream
- 0.5 cup chicken or vegetable broth
- 0.5 cup finely grated parmesan
- 0.5 cup Gruyère or mozzarella
- 1 tsp Dijon mustard
- salt
- freshly ground black pepper
- parsley
Equipment
knifechopping boardpantongsspatulagrateroven
Tips
- The secret is in the specific way we prep the cabbage and a special seasoning technique that brings out a deep, rich heartiness you never knew cabbage could have.
- How to get that beautiful golden-brown finish every single time.