Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

PARMESAN MELTING CABBAGE

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 1 hour
Totaltime: 1 hour 20 minutes

A better cabbage dish!

Ingredients

  • 1 (2¼-pound) head green cabbage, Savoy prefered outermost leaves removed
    4 tablespoons extra-virgin olive oil, divided
    ½ teaspoon salt, divided
    ½ teaspoon ground pepper, divided
    1 cup thinly sliced yellow onion
    4 large cloves garlic, thinly sliced (about 3 tablespoons)
    1 teaspoon Italian seasoning
    ¼ teaspoon crushed red pepper
    2 tablespoons chopped sun-dried tomatoes
    2 ounces cream cheese, softened
    2 cups reduced-sodium no-chicken or vegetable broth
    2 teaspoons cornstarch
    2 teaspoons water
    1 cup finely grated Parmesan cheese, divided
    Chopped fresh flat-leaf parsley for garnish (optional)

Preparation

  • Preheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 (2-inch) wedges, keeping the stem and core intact.

    Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with ⅛ teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage wedges and ⅛ teaspoon each salt and pepper.

    Reduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper and sundried tomatoes. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese; cook, stirring constantly, until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.

    Stir 2 teaspoons each cornstarch and water together in a small bowl until smooth; whisk into the mixture in the pan. Remove from heat; whisk in ½ cup Parmesan until melted.

    Return the cabbage wedges to the pan, overlapping them if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes.
    Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining ½ cup Parmesan. Garnish with parsley, if desired.
Have you tried the recipe?

Parmesan melting cabbage

Add Comment

* Required information
1000
What is the sum of 1 + 2 + 3?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook