Creamy Baked Cabbage
Directions
- 1Cut the cabbage in half through the core, then cut each half in half again, and then cut each quarter in half. Leave the cores intact.
- 2Season the cabbage wedges with kosher salt and black pepper.
- 3Slice two large onions thinly and mince four to six garlic cloves.
- 4In a large saute pan over medium to high heat, add enough olive oil to coat the bottom of the pan and sear each cabbage wedge on both sides.
- 5Lower the heat, add a couple tablespoons of butter and all the thinly sliced onions. Season with salt and pepper.
- 6Once the onions are translucent, add the minced garlic. Then, pull the onions to one side of the pan and return the seared cabbage wedges.
- 7Add about 1/4 cup of white wine or stock and two cups of heavy cream, to about an inch up the sides of the cabbage wedges.
- 8Add a few sprigs of thyme, 1/2 cup of shredded fontina cheese, and 1/4 cup of grated Parmesan cheese.
- 9Bake at 400 degrees for 20-30 minutes, or until the cabbage is cooked.
- 10Garnish 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 clove garlic cloves
- 1 amount 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 thyme sprigs
- 0.5 cup shredded fontina
- 0.25 cup grated Parmesan
- 1 amount to garnish toasted breadcrumbs
Equipment
knifecutting boardsaute panoven