:max_bytes(150000):strip_icc()/20250213-SEA-MeltingCabbage-JenCausey-Beauty1-72-5edf1c4a147345ea958a83847aaa12cb.jpg?w=1920&resize=1920,1440&ssl=1 "The Secret to Silky, Savory Cabbage? Soften It")
Why It Works
- Reducing the cabbage into thick wedges creates most textural distinction between the frivolously caramelized exterior and tender inside.
- Baking the cabbage uncovered for the second half of cooking ensures the cooking liquid reduces right into a flavorful sauce.
- Mounting the sauce with butter earlier than serving it provides it a wealthy taste and shiny sheen.
Cabbage—typically ignored for its brassica cousins like Brussels sprouts or versatile cauliflower—might not spark pleasure with many individuals. That is a disgrace, as a result of cabbage has so much to supply: It’s nourishing, inexpensive, available year-round, lasts a very long time within the fridge, and—like a lot of its fellow cruciferous greens—has the potential for distinctive deliciousness.Â
Cabbage simply wants the fitting cooking approach to shine. With the recipe we’re sharing right here, our Birmingham, Alabama-based check kitchen colleague Tricia Manzanero Stuedeman provides cabbage the correct glam therapy it deserves. Our melting cabbage recipe makes use of a straightforward, principally hands-off cooking methodology: It’s slowly braised within the oven with moist-heat (versus dry warmth as with roasting).Â
Critical Eats / Jen Causey
The cabbage wedges are first seared to develop caramelized edges with deep taste, earlier than they’re mixed with sliced onions and braised with a flavorful cooking liquid till the cabbage achieves its velvety easy “melted” texture and the onions are jammy. The cooking liquid is filled with taste from broth (hen or vegetable will work properly right here), garlic, contemporary thyme, honey, sherry, mustard, and dried herbs. As soon as the cabbage is slowly braised within the oven till tender, the cooking liquid is mounted with butter and reworked right into a savory, shiny sauce that is scrumptious spooned over the cabbage.
Reducing the cabbage head into thick wedges helps construct up a pleasant distinction between deeply browned exterior leaves and a young, meaty inside. The cabbage wedges are hefty sufficient that while you lower into them, it is nearly like slicing into an enormous vegetable steak. When getting ready and slicing the wedges, ensure to maintain the basis intact by slicing by means of the middle core. This retains the items complete as soon as cooked however exposes the folds within the leaves, which then absorb the flavors of the sauce. The whole image is a cabbage dish that is something however boring.
Critical Eats / Jen Causey
 This versatile dish pairs superbly with roast hen and juicy pork chops. It is also nice served over a easy pasta or with rice for a filling vegetable-forward principal dish.
This recipe was developed by Tricia Manzanero Stuedeman; the headnote was written by Leah Colins.
The Secret to Silky, Savory Cabbage? Soften It
Prepare dinner Mode
(Hold display awake)
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One 2-pound (907 g) head inexperienced cabbage, any bruised outermost leaves eliminated
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1/4 cup (60 ml) impartial cooking oil resembling canola oil, divided
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1 1/2 teaspoons Diamond Crystal kosher salt, divided, plus extra to style; for desk salt, use half as a lot by quantity
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1/2 teaspoon freshly floor black pepper, divided, plus extra to style
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5 tablespoons (70 g) unsalted butter, divided
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1 small yellow onion (6 ounces; 170 g), thinly slicedÂ
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5 giant cloves garlic, thinly sliced (about 3 tablespoons)
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1/2 cup (120 ml) dry sherryÂ
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1 1/2 cups  (360 ml) unsalted do-it-yourself hen or vegetable inventory or store-bought unsalted hen or vegetable broth
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4 thyme sprigs, plus extra contemporary leaves for garnish
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2 tablespoons (30 ml) stone-ground mustard
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2 teaspoons (10 ml) honey
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1/2 teaspoon dried Italian seasoning or a mixture of 1/4 teaspoon dried oregano plus 1/4 teaspoons dried basil (see notes)
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Regulate oven rack to center place and preheat oven to 375°F (190℃).
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Slice cabbage in half by means of core. Lower every half by means of core into 4 wedges (roughly 2 inches thick every), protecting the stem intact. In a 12-inch stainless-steel or forged iron skillet, warmth 2 tablespoons oil over medium warmth till shimmering. Add 4 cabbage wedges; prepare dinner till browned on each side, 3 to five minutes per aspect. Switch to a big plate; sprinkle each side evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Repeat with remaining 2 tablespoons oil and remaining cabbage wedges; then sprinkle each side evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Wipe skillet dry.
Critical Eats / Jen Causey
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Warmth 2 tablespoons butter in now-empty skillet over medium warmth till melted; add onion and garlic and prepare dinner, stirring typically, till onion is softened and simply beginning to brown, 2 to 4 minutes. Add sherry and prepare dinner, stirring steadily, till almost evaporated, about 3 minutes. Improve warmth to medium-high and add broth, thyme sprigs, mustard, honey, Italian seasoning, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Prepare dinner, stirring sometimes, till boiling, about 3 minutes.
Critical Eats / Jen Causey
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Take away skillet from warmth, and punctiliously nestle seared cabbage wedges into skillet lower sides down, in a single layer, overlapping barely if mandatory.
Critical Eats / Jen Causey
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Cowl and bake for 45 minutes. Uncover and flip cabbage wedges and proceed to bake, uncovered, till cabbage could be very tender and sauce is decreased, about 60 to 70 minutes. Take away from oven, switch cabbage wedges to a platter, and maintain heat. Sporting kitchen mitts when dealing with skillet, progressively stir remaining 3 tablespoons butter into sauce, 1 tablespoon at a time, till melted and properly mixed. Season to style with salt and pepper, if wanted. Return cabbage to skillet, or pour sauce over cabbage on serving platter. Garnish with thyme, and serve.
Critical Eats / Jen Causey
Particular Gear
12-inch stainless-steel or forged iron skillet with lid
Make-Forward and Storage
Leftovers might be refrigerated in an hermetic container for as much as 4 days.
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