Cabbage with Onions, Garlic, and Cheese

Serves 1
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Directions

  1. 1Cut the whole head of cabbage in half, straight through the core.
  2. 2Cut the whole head of cabbage in half, straight through the core.
  3. 3Cut the whole head of cabbage in half, straight through the core.
  4. 4Trim a little bit of the stem off the cabbage halves.
  5. 5Trim a little bit of the stem off the cabbage halves.
  6. 6Trim a little bit of the stem off the cabbage halves.
  7. 7Cut each half of cabbage in half again, and then cut each quarter in half, leaving the core intact to hold the wedges together.
  8. 8Cut each half of cabbage in half again, and then cut each quarter in half, leaving the core intact to hold the wedges together.
  9. 9Cut each half of cabbage in half again, and then cut each quarter in half, leaving the core intact to hold the wedges together.
  10. 10Season the cabbage wedges with kosher salt.
  11. 11Season the cabbage wedges with kosher salt.
  12. 12Season the cabbage wedges with kosher salt.
  13. 13Season the cabbage wedges with black pepper.
  14. 14Season the cabbage wedges with black pepper.
  15. 15Season the cabbage wedges with black pepper.
  16. 16Thinly slice two large onions.
  17. 17Thinly slice two large onions.
  18. 18Thinly slice two large onions.
  19. 19Mince four to six garlic cloves.
  20. 20Mince four to six garlic cloves.
  21. 21Mince four to six garlic cloves.
  22. 22In a large sauté pan over medium-high heat, add enough olive oil to coat the bottom of the pan.
  23. 23In a large sauté pan over medium-high heat, add enough olive oil to coat the bottom of the pan.
  24. 24In a large sauté pan over medium-high heat, add enough olive oil to coat the bottom of the pan.
  25. 25Sear the cabbage wedges on both sides until they are golden brown.
  26. 26Sear the cabbage wedges on both sides until they are golden brown.
  27. 27Sear the cabbage wedges on both sides until they are golden brown.
  28. 28Once all cabbage wedges are seared, lower the heat.
  29. 29Once all cabbage wedges are seared, lower the heat.
  30. 30Once all cabbage wedges are seared, lower the heat.
  31. 31Add two tablespoons of butter to the pan.
  32. 32Add two tablespoons of butter to the pan.
  33. 33Add two tablespoons of butter to the pan.
  34. 34Add all the thin-sliced onions to the pan.
  35. 35Add all the thin-sliced onions to the pan.
  36. 36Add all the thin-sliced onions to the pan.
  37. 37Season the onions with a pinch of salt.
  38. 38Season the onions with a pinch of salt.
  39. 39Season the onions with a pinch of salt.
  40. 40Season the onions with a pinch of black pepper.
  41. 41Season the onions with a pinch of black pepper.
  42. 42Season the onions with a pinch of black pepper.
  43. 43Once onions are fully cooked and translucent, add the minced garlic.
  44. 44Once onions are fully cooked and translucent, add the minced garlic.
  45. 45Once onions are fully cooked and translucent, add the minced garlic.
  46. 46Pull all the onion mixture to one side of the pan.
  47. 47Pull all the onion mixture to one side of the pan.
  48. 48Pull all the onion mixture to one side of the pan.
  49. 49Lay the seared cabbage wedges back into the pan.
  50. 50Lay the seared cabbage wedges back into the pan.
  51. 51Lay the seared cabbage wedges back into the pan.
  52. 52Organize little piles of the onion mixture onto each wedge of cabbage.
  53. 53Organize little piles of the onion mixture onto each wedge of cabbage.
  54. 54Organize little piles of the onion mixture onto each wedge of cabbage.
  55. 55Add about a quarter cup of white wine or any stock to the pan.
  56. 56Add about a quarter cup of white wine or any stock to the pan.
  57. 57Add about a quarter cup of white wine or any stock to the pan.
  58. 58Pour heavy cream into the pan until it reaches about an inch up the side of the cabbage wedge (approximately two cups).
  59. 59Pour heavy cream into the pan until it reaches about an inch up the side of the cabbage wedge (approximately two cups).
  60. 60Pour heavy cream into the pan until it reaches about an inch up the side of the cabbage wedge (approximately two cups).
  61. 61Add a few sprigs of thyme to the pan.
  62. 62Add a few sprigs of thyme to the pan.
  63. 63Add a few sprigs of thyme to the pan.
  64. 64Sprinkle about half a cup of shredded fontina cheese over the cabbage.
  65. 65Sprinkle about half a cup of shredded fontina cheese over the cabbage.
  66. 66Sprinkle about half a cup of shredded fontina cheese over the cabbage.
  67. 67Sprinkle about a quarter cup of grated Parmesan cheese over the cabbage.
  68. 68Sprinkle about a quarter cup of grated Parmesan cheese over the cabbage.
  69. 69Sprinkle about a quarter cup of grated Parmesan cheese over the cabbage.
  70. 70Transfer the pan into a 400-degree Fahrenheit oven for about 20 to 30 minutes, or until the cabbage is cooked.
  71. 71Transfer the pan into a 400-degree Fahrenheit oven for about 20 to 30 minutes, or until the cabbage is cooked.
  72. 72Transfer the pan into a 400-degree Fahrenheit oven for about 20 to 30 minutes, or until the cabbage is cooked.
  73. 73Garnish with black pepper.
  74. 74Garnish with black pepper.
  75. 75Garnish with black pepper.
  76. 76Garnish with toasted breadcrumbs.
  77. 77Garnish with toasted breadcrumbs.
  78. 78Garnish with 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
  • 4 to 6 Garlic cloves
  • 4 to 6 Garlic cloves
  • Olive oil
  • Olive oil
  • Olive oil
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 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
  • Sprigs of thyme
  • Sprigs of thyme
  • Sprigs of thyme
  • 0.5 cup Shredded fontina cheese
  • 0.5 cup Shredded fontina cheese
  • 0.5 cup Shredded fontina cheese
  • 0.25 cup Grated Parmesan cheese
  • 0.25 cup Grated Parmesan cheese
  • 0.25 cup Grated Parmesan cheese
  • Toasted breadcrumbs
  • Toasted breadcrumbs
  • Toasted breadcrumbs

Equipment

KnifeCutting boardBaking sheetLarge sauté panTongsOven

Tips

  • Leave your cores intact to hold the cabbage wedges together.
  • Season as you go for best flavor.