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Transforming Cabbage: A Delicious Melting Recipe

The Versatile Cabbage

Cabbage often takes a backseat to more popular brassica vegetables like Brussels sprouts and cauliflower, but this humble vegetable deserves more recognition. Not only is cabbage nutritious and economical, but it is also available throughout the year and has an impressive shelf life when stored properly. Its potential for flavor and creativity in the kitchen should not be underestimated.

To fully appreciate cabbage, it’s important to harness the right cooking methods. This article presents a melting cabbage recipe developed by Tricia Manzanero Stuedeman from Birmingham, Alabama, showcasing the vegetable in a luxuriously flavorful context. This approach features a simple, mostly hands-off technique that braises the cabbage in moist heat, allowing it to transform into a tender, sumptuous dish.

Why This Method Works

The key to this recipe lies in cutting the cabbage into thick wedges, which creates an appealing contrast between the caramelized outer layers and the tender interior. During the cooking process, the cabbage releases moisture, which combines with a well-crafted cooking liquid, reducing it to a rich sauce. The finishing touch involves adding butter to the sauce, enhancing its flavor and creating an inviting sheen.

To begin, the cabbage wedges are seared to develop their flavor before being paired with sliced onions and braised in a mixture that includes broth, garlic, fresh thyme, honey, sherry, mustard, and dried herbs. This meticulous combination ensures the cabbage not only cooks into a velvety texture but the accompanying onions also become beautifully jammy. The cooking liquid evokes a depth of flavor that complements the dish perfectly.

The Melting Cabbage Recipe

For those interested in trying out this delectable dish, here’s a comprehensive recipe that serves approximately four people:

Ingredients

• 1 2-pound head of green cabbage, with any damaged outer leaves removed
• 1/4 cup neutral cooking oil (such as canola), divided
• 1 1/2 teaspoons Diamond Crystal kosher salt, divided, with additional for seasoning
• 1/2 teaspoon freshly ground black pepper, divided, with additional for seasoning
• 5 tablespoons unsalted butter, divided
• 1 small yellow onion, thinly sliced
• 5 large cloves of garlic, thinly sliced
• 1/2 cup dry sherry
• 1 1/2 cups homemade or store-bought unsalted chicken or vegetable broth
• Four sprigs of thyme, with additional leaves for garnish
• 2 tablespoons stone-ground mustard
• 2 teaspoons honey
• 1/2 teaspoon dried Italian seasoning blend

Instructions

1. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position.
2. Cut the cabbage head in half through the core, then slice each half into four wedges (about 2 inches thick), keeping the core intact for strength.
3. Heat 2 tablespoons of oil in a 12-inch stainless steel or cast iron skillet over medium heat until shimmering. Brown four cabbage wedges on both sides for 3 to 5 minutes each. Transfer to a plate, seasoning with salt and pepper. Repeat with the remaining wedges, wiping out the skillet in between.
4. Add 2 tablespoons of butter to the skillet, melting it over medium heat. Sauté the onion and garlic until soft, around 2 to 4 minutes.
5. Pour in the sherry, stirring until nearly evaporated, about 3 minutes. Then increase the heat, add the broth, thyme, mustard, honey, Italian seasoning, and the remaining salt and pepper, bringing it to a boil for about 3 minutes.
6. Remove from heat and carefully place the cabbage wedges cut-side down into the skillet in a single layer. Cover the skillet and bake for 45 minutes.
7. After 45 minutes, uncover the skillet, flip the cabbage wedges, and continue baking until very tender and the sauce is reduced, approximately 60 to 70 minutes more.
8. Transfer the cabbage wedges to a serving platter and keep warm. Incorporate the remaining 3 tablespoons of butter into the sauce gradually, stirring until melted and well combined. Adjust seasoning if necessary.
9. Serve the cabbage drizzled with sauce and garnished with fresh thyme.

Pairing and Storage

This melting cabbage dish pairs exceptionally well with roast chicken or pork chops, but can also stand alone as an earthy, vegetable-driven main course when served over pasta or rice.

For those looking to prepare this ahead of time, leftovers can be stored in an airtight container in the refrigerator for up to four days, allowing the flavors to continue to develop.

Required Equipment

A 12-inch stainless steel or cast iron skillet with a lid is ideal for this recipe to ensure even cooking and proper retention of moisture.

Source
www.seriouseats.com