Serves 1
Directions
- 1Cut the whole head of cabbage in half, straight through the core.
- 2Trim a little bit of the stem off the cabbage halves.
- 3Cut each half of cabbage in half again, and then cut each quarter in half, leaving the core intact to hold the wedges together.
- 4Season the cabbage wedges with kosher salt.
- 5Season the cabbage wedges with black pepper.
- 6Thinly slice two large onions.
- 7Mince four to six garlic cloves.
- 8In a large sauté pan over medium-high heat, add enough olive oil to coat the bottom of the pan.
- 9Sear the cabbage wedges on both sides until they are golden brown.
- 10Once all cabbage wedges are seared, lower the heat.
- 11Add two tablespoons of butter to the pan.
- 12Add all the thin-sliced onions to the pan.
- 13Season the onions with a pinch of salt.
- 14Season the onions with a pinch of black pepper.
- 15Once onions are fully cooked and translucent, add the minced garlic.
- 16Pull all the onion mixture to one side of the pan.
- 17Lay the seared cabbage wedges back into the pan.
- 18Organize little piles of the onion mixture onto each wedge of cabbage.
- 19Add about a quarter cup of white wine or any stock to the pan.
- 20Pour heavy cream into the pan until it reaches about an inch up the side of the cabbage wedge (approximately two cups).
- 21Add a few sprigs of thyme to the pan.
- 22Sprinkle about half a cup of shredded fontina cheese over the cabbage.
- 23Sprinkle about a quarter cup of grated Parmesan cheese over the cabbage.
- 24Transfer the pan into a 400-degree Fahrenheit oven for about 20 to 30 minutes, or until the cabbage is cooked.
- 25Garnish with black pepper.
- 26Garnish with 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 any stock
- 2 cups Heavy cream
- Sprigs of thyme
- 0.5 cup Shredded fontina cheese
- 0.25 cup Grated Parmesan cheese
- 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.
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