Best Melting Cabbage Recipes

Melting Cabbage image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, cut into small pieces
1 small head fennel (about 8 ounces), thinly sliced, fronds reserved for serving
Kosher salt and freshly ground black pepper
2 cloves garlic, thinly sliced
1 tablespoon fresh thyme leaves
1 small head green cabbage (about 2 pounds), quartered
1 1/4 cups dry white wine
2 tablespoons tomato paste
1/2 cup finely grated Parmesan, plus a 1-ounce piece of rind
Pinch crushed red pepper flakes

Steps:

Preheat the oven to 350 degrees F.
Melt the butter in a large cast-iron skillet over medium-high heat. Add the fennel, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the fennels is softened and just starting to turn golden brown, about 5 minutes. Add the garlic and thyme and cook, stirring, until just fragrant, about 1 minute.
Nestle the cabbage quarters, cut-sides down, in the pan and cook without disturbing until just softened and starting to caramelize, about 4 minutes. Flip with tongs and repeat on the other cut sides.
Meanwhile, whisk together the wine and tomato paste in a small bowl until combined. Add it to the skillet along with the Parmesan rind and red pepper flakes. Bring the sauce to a boil, then transfer the skillet to the oven.
Roast until the sauce is thickened and reduced by half, and the cabbage is caramelized and tender, about 40 minutes. Sprinkle with the grated Parmesan and return to the oven. Cook just until the cheese has melted, about 3 minutes. Top with the reserved fennel fronds and serve immediately, spooning the sauce over the cabbage.

Melting Cabbage image

Provided by mynanasapron

Categories Vegetable

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 13

1 small head of cabbage, about 2 lbs chopped into wedges
4 tablespoons of plant butter or 4 tablespoons oil, of your choice
1/4 teaspoon salt
1 teaspoon pepper
1/2 teaspoon red chili pepper flakes
1 medium onion, chopped
4 garlic cloves, diced
1 teaspoon thyme
3 tablespoons tomato paste
1 cup chicken broth
1 cup white wine or 1 cup broth, of your choice
1 teaspoon Dijon mustard or 1 teaspoon dried mustard
1 teaspoon caraway seed (optional)

Steps:

Slice cabbage in 4-8 wedges keeping root intact.
In a oven proof skillet, turn on the burner to medium high and melt butter or add oil.
Add chili flakes to oil.
Add onions and saute for about 4 minutes add garlic and saute for 1 minute.
Add tomato paste and cook for 1 minute.
Add thyme and mustard.
Add cabbage wedges making sure that sides are snuggled in the pan touching the metal.
Saute for 4-6 minutes undisturbed and then flip to the other side and do the same.
Sprinkle with salt and pepper.
Remove cabbage and stir in the wine and chicken broth.
Bring to simmer and add back in the cabbage.
Put pan in 350 oven for 60 minutes checking cabbage with a fork to see if the fork goes in easily to make sure they are done. ( very soft) Turning halfway through or basting sauce over top. (I went 60 minutes on mine).
Drizzle with vinegar at the end when serving (optional).