1Cut the whole head of green cabbage in half, facing the core towards you.
2Cut the whole head of green cabbage in half, facing the core towards you.
3Cut the whole head of green cabbage in half, facing the core towards you.
4Cut straight through the core, trim a little bit of the stem off.
5Cut straight through the core, trim a little bit of the stem off.
6Cut straight through the core, trim a little bit of the stem off.
7Cut each half of the cabbage in half again, and then cut each corner in half, leaving the cores intact.
8Cut each half of the cabbage in half again, and then cut each corner in half, leaving the cores intact.
9Cut each half of the cabbage in half again, and then cut each corner in half, leaving the cores intact.
10Season your cabbage with some kosher salt and some black pepper.
11Season your cabbage with some kosher salt and some black pepper.
12Season your cabbage with some kosher salt and some black pepper.
13Mince four to six garlic cloves.
14Mince four to six garlic cloves.
15Mince four to six garlic cloves.
16In a large sauté pan over medium to high heat, add enough olive oil to coat the bottom of your pan.
17In a large sauté pan over medium to high heat, add enough olive oil to coat the bottom of your pan.
18In a large sauté pan over medium to high heat, add enough olive oil to coat the bottom of your pan.
19Once one side of your cabbage wedge is seared, flip each one over to sear the other side.
20Once one side of your cabbage wedge is seared, flip each one over to sear the other side.
21Once one side of your cabbage wedge is seared, flip each one over to sear the other side.
22Once all your cabbage wedges are seared, lower your heat.
23Once all your cabbage wedges are seared, lower your heat.
24Once all your cabbage wedges are seared, lower your heat.
25Add a couple tablespoons of butter and all of your thin sliced onion.
26Add a couple tablespoons of butter and all of your thin sliced onion.
27Add a couple tablespoons of butter and all of your thin sliced onion.
28Season with a pinch of salt and some black pepper.
29Season with a pinch of salt and some black pepper.
30Season with a pinch of salt and some black pepper.
31Once your onions are fully cooked and translucent, add your garlic.
32Once your onions are fully cooked and translucent, add your garlic.
33Once your onions are fully cooked and translucent, add your garlic.
34Pull all of your onion mixture to one side of the pan.
35Pull all of your onion mixture to one side of the pan.
36Pull all of your onion mixture to one side of the pan.
37Lay your cabbage wedges back into your pan.
38Lay your cabbage wedges back into your pan.
39Lay your cabbage wedges back into your pan.
40Organize little piles of your onion mixture onto each wedge of cabbage.
41Organize little piles of your onion mixture onto each wedge of cabbage.
42Organize little piles of your onion mixture onto each wedge of cabbage.
43Add 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.
44Add 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.
45Add 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.
46Add a few sprigs of thyme.
47Add a few sprigs of thyme.
48Add a few sprigs of thyme.
49Add about a half a cup of shredded fontina and a quarter cup of grated parmesan.
50Add about a half a cup of shredded fontina and a quarter cup of grated parmesan.
51Add about a half a cup of shredded fontina and a quarter cup of grated parmesan.
52Transfer to a 400° oven for about 20 to 30 minutes or until the cabbage is cooked.
53Transfer to a 400° oven for about 20 to 30 minutes or until the cabbage is cooked.
54Transfer to a 400° oven for about 20 to 30 minutes or until the cabbage is cooked.
55Garnish with some more black pepper and some toasted breadcrumbs.
56Garnish with some more black pepper and some toasted breadcrumbs.
57Garnish with some more black pepper and some toasted breadcrumbs.
Ingredients
1 head green cabbage
1 head green cabbage
1 head green cabbage
kosher salt
kosher salt
kosher salt
black pepper
black pepper
black pepper
2 large onions
2 large onions
2 large onions
4 to 6 garlic cloves minced
4 to 6 garlic cloves minced
4 to 6 garlic cloves minced
olive oil
olive oil
olive oil
2 tablespoons butter
2 tablespoons butter
2 tablespoons butter
1 pinch salt
1 pinch salt
1 pinch salt
0.25 cup white wine or any stock
0.25 cup white wine or any stock
0.25 cup white wine or any stock
2 cups heavy cream
2 cups heavy cream
2 cups heavy cream
3 sprigs thyme
3 sprigs thyme
3 sprigs thyme
0.5 cup shredded fontina
0.5 cup shredded fontina
0.5 cup shredded fontina
0.25 cup grated parmesan
0.25 cup grated parmesan
0.25 cup grated parmesan
more black pepper
more black pepper
more black pepper
toasted breadcrumbs
toasted breadcrumbs
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.