Melting Cabbage
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"A comforting and healthy dinner comparable to roast"
Serves 4-6 | Prep Time 10 mins PT10M | Cook Time 60 mins PT1H10M | Main DishWhy I Love This Recipe
A great contender to add to your comfort food list, that's also cheap and healthy!
Ingredients You'll Need
2 to 3 tablespoons olive oil
1 medium head green or red cabbage (about 1 1/2 pounds), cut into 8 wedges with the core still intact
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1/2 cup dry white wine
1 to 2 cups chicken or vegetable stock
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 leaf bay leaf, optional
Juice from 1/2 lemon
2 tablespoons unsalted butter, optional
Fresh chopped parsley or dill to garnish, optional
Directions
Preheat oven to 375 F
Heat the olive oil in a large cast iron skillet over medium heat until it shimmers. Add the cabbage wedges, cut side down, to the pan and press down on them. (If your skillet is too small to fit all I of the cabbage wedges, work in 2 batches.) Sear the cabbage until dark brown on the first side, 3 to 7 minutes. Flip the wedges and cook until dark brown on the second side, another 3 to 7 minutes. Remove to a plate.
Add another tablespoon of olive oil to the pan if it’s totally dry, add the onions, and sauté until golden brown, about 5 minutes. Add the garlic and sauté until fragrant, 1 to 2 minutes more.
Return all of the cabbage to the pan in a single layer or close to it. Add the white wine and simmer until the alcohol smell burns off, 1 to 2 minutes. Add enough chicken or vegetable broth to come halfway up the sides of the cabbage. Season the mixture evenly with the salt and pepper, add the bay leaf, if using, and transfer the pan to the oven.
Bake until the cabbage is tender all the way through, 35 to 45 minutes. Taste and adjust the seasonings. Add the lemon juice, butter, and/or herbs, if using, and serve.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Pairs Well With
Roasts
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