Caramelized Cabbage

Caramelized Cabbage

Slow-browned cabbage wedges turn deeply sweet and tender at the edges.

Total 55 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Thick cabbage wedges are seared until the cut sides turn deep golden brown, then finished in the oven until the core turns silky and sweet. It works as a simple side for roasted meats or a vegetarian main over grains, with a caramelized flavor that belies how few ingredients it needs.

Ingredients

  • 1 large green cabbage, cut into 1 1/2-inch thick wedges through the core
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 cloves garlic, minced
  • 1/2 cup vegetable stock
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Preheat oven to 425°F. Cut the cabbage into 1 1/2-inch thick wedges through the core so each wedge holds together.

  2. Pat cabbage wedges dry with paper towels and season both cut sides with salt and pepper.

  3. Heat butter and olive oil in a large oven-safe skillet over medium-high heat until butter is melted and foaming.

  4. Sear the cabbage wedges in batches, cut-side down, until deeply browned, about 4 to 5 minutes per side.

  5. Once all wedges are browned, nestle them back into the skillet and scatter the minced garlic around them.

  6. Pour vegetable stock into the skillet around the cabbage and bring to a simmer.

  7. Transfer the skillet to the oven and roast until cabbage cores are tender when pierced with a knife, 25 to 30 minutes.

  8. Remove from oven, drizzle with red wine vinegar, and spoon pan juices over the wedges.

  9. Garnish with chopped parsley and serve warm.

Rate this recipe

★ 4.7 (1)

Caramelized Cabbage

Thick cabbage wedges are seared until the cut sides turn deep golden brown, then finished in the oven until the core turns silky and sweet. It works as a simple side for roasted meats or a vegetarian main over grains, with a caramelized flavor that belies how few ingredients it needs.

55 min 4 servings 210 cal

Ingredients

  • 1 large green cabbage, cut into 1 1/2-inch thick wedges through the core
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 cloves garlic, minced
  • 1/2 cup vegetable stock
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. 1

    Preheat oven to 425°F. Cut the cabbage into 1 1/2-inch thick wedges through the core so each wedge holds together.

  2. 2

    Pat cabbage wedges dry with paper towels and season both cut sides with salt and pepper.

  3. 3

    Heat butter and olive oil in a large oven-safe skillet over medium-high heat until butter is melted and foaming.

  4. 4

    Sear the cabbage wedges in batches, cut-side down, until deeply browned, about 4 to 5 minutes per side.

  5. 5

    Once all wedges are browned, nestle them back into the skillet and scatter the minced garlic around them.

  6. 6

    Pour vegetable stock into the skillet around the cabbage and bring to a simmer.

  7. 7

    Transfer the skillet to the oven and roast until cabbage cores are tender when pierced with a knife, 25 to 30 minutes.

  8. 8

    Remove from oven, drizzle with red wine vinegar, and spoon pan juices over the wedges.

  9. 9

    Garnish with chopped parsley and serve warm.