Melting Cabbage
Seared cabbage wedges braised in a creamy garlic-parmesan sauce until spoon-tender; the 180-million-view trend that turned a budget vegetable into a dinner-table favorite.
Ingredients
- 1 head green cabbage, cut into wedges
- 1/4 cup unsalted butter
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 2 sprigs fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
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1
Preheat the oven to 375°F.
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2
Cut the 1 head green cabbage into thick wedges, leaving the core intact so each wedge holds together.
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3
Heat the 1/4 cup unsalted butter and 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until melted and shimmering.
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4
Season the cabbage wedges with 1 tsp salt and 1/2 tsp black pepper, then sear in batches for 2 to 3 minutes per cut side until deeply browned.
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5
Push the wedges aside, add the 6 cloves minced garlic to the skillet, and cook for about 30 seconds until fragrant.
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6
Pour in the 1 cup chicken broth and 1/2 cup heavy cream, scraping up any browned bits, then nestle the seared cabbage wedges back into the skillet. Sprinkle with 1/2 cup grated parmesan cheese and tuck in the 2 sprigs fresh thyme.
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7
Transfer the skillet to the oven and bake for 30 to 35 minutes, until the cabbage is fork-tender and the sauce has thickened.
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8
Remove the thyme sprigs, spoon the sauce over the wedges, and serve warm.