# Cabbage with Onions, Garlic, and Cheese

This is the best cabbage recipe I've come across in a long time.

- Cuisine: Italian
- Category: Side
- Language: en

## 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

## Instructions

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

## Equipment

- Knife
- Cutting board
- Baking sheet
- Large sauté pan
- Tongs
- Oven

## Tips

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

## Source

- Original video: https://www.facebook.com/share/r/1CzmPAvzN8/
- Recipe page: https://www.cliprecipe.com/recipe/f711d612-39e4-4122-b06d-54814803f61e
- Extracted: 2025-10-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt