Directions
- 1Cut the whole head of green cabbage in half, facing the core towards you.
- 2Cut straight through the core, trim a little bit of the stem off.
- 3Cut each half of the cabbage in half again, and then cut each corner in half, leaving the cores intact.
- 4Season your cabbage with some kosher salt and some black pepper.
- 5Mince four to six garlic cloves.
- 6In a large sauté pan over medium to high heat, add enough olive oil to coat the bottom of your pan.
- 7Once one side of your cabbage wedge is seared, flip each one over to sear the other side.
- 8Once all your cabbage wedges are seared, lower your heat.
- 9Add a couple tablespoons of butter and all of your thin sliced onion.
- 10Season with a pinch of salt and some black pepper.
- 11Once your onions are fully cooked and translucent, add your garlic.
- 12Pull all of your onion mixture to one side of the pan.
- 13Lay your cabbage wedges back into your pan.
- 14Organize little piles of your onion mixture onto each wedge of cabbage.
- 15Add about a quarter cup of white wine or any stock and about two cups of heavy cream, pouring it in until it reaches about an inch up the side of the cabbage wedge.
- 16Add a few sprigs of thyme.
- 17Add about a half a cup of shredded fontina and a quarter cup of grated parmesan.
- 18Transfer to a 400° oven for about 20 to 30 minutes or until the cabbage is cooked.
- 19Garnish with some more black pepper and some toasted breadcrumbs.
Ingredients
- 1 head green cabbage
- kosher salt
- black pepper
- 2 large onions
- 4 to 6 garlic cloves minced
- olive oil
- 2 tablespoons butter
- 1 pinch salt
- 0.25 cup white wine or any stock
- 2 cups heavy cream
- 3 sprigs thyme
- 0.5 cup shredded fontina
- 0.25 cup grated parmesan
- more black pepper
- toasted breadcrumbs
Equipment
large sauté panoven
Tips
- Leave your cores intact to hold wedges together.
- Season as you go.
- Garnish with more black pepper and toasted breadcrumbs.
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