Cabbage Wedges
Directions
- 1Cut the whole head of cabbage in half, straight through the core.
- 2Trim a little bit of the stem off.
- 3Cut each half of the cabbage into halves again, leaving the core intact.
- 4Season the cabbage wedges with kosher salt and black pepper.
- 5Thinly slice two large onions.
- 6Mince four to six garlic cloves.
- 7Add enough olive oil to a large sauté pan over medium-high heat to coat the bottom.
- 8Sear the cabbage wedges in the pan until both sides are caramelized and golden brown.
- 9Remove the seared cabbage wedges and set aside on a baking sheet.
- 10Lower the heat and add two tablespoons of butter to the pan.
- 11Add all of the thinly sliced onions to the pan.
- 12Season the onions with a pinch of salt and black pepper.
- 13Cook until the onions are fully cooked and translucent, then add the minced garlic.
- 14Pull all of the onion mixture to one side of the pan.
- 15Lay the cabbage wedges back into the pan.
- 16Organize little piles of the onion mixture onto each wedge of cabbage.
- 17Add about a quarter cup of white wine or any stock.
- 18Pour in heavy cream until it reaches about an inch up the side of the cabbage wedge.
- 19Add a few sprigs of thyme to the pan.
- 20Sprinkle about a half a cup of shredded Fontina and a quarter cup of grated Parmesan over the cabbage.
- 21Bake in a 400-degree Fahrenheit oven for about 20 to 30 minutes, or until the cabbage is cooked.
- 22Garnish with more black pepper and some toasted breadcrumbs.
Ingredients
- 1 head green cabbage
- kosher salt
- black pepper
- 2 large onions
- 4 to 6 garlic cloves
- olive oil
- 2 tablespoons butter
- 0.25 cup white wine or stock
- 2 cups heavy cream
- sprigs thyme
- 0.5 cup shredded Fontina
- 0.25 cup grated Parmesan
- toasted breadcrumbs
Equipment
knifecutting boardlarge sauté pantongsbaking sheetoven
Tips
- Leave the core intact to hold the cabbage wedges together.
- Season as you go for best flavor.
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