Ingredients: |
Ingredients: 1 head green cabbage (about 2¼ lb) — cut into 2-inch wedges
• 2½ tbsp olive oil ( preferably extra virgin)
• 1 tsp brown sugar (optional — helps char & caramelize)
• ¼ tsp salt + ¼ tsp black pepper
• 1 large onion (≈1 cup sliced)
• 3 tbsp thinly sliced garlic (≈4 large cloves)
• 1 tsp Worcestershire sauce + 1 tsp dark soy sauce (for deglaze)
• 2 oz / 60 g cream cheese, at room temperature
• 2 cups (≈500 ml) chicken broth (or vegetable broth)
• 1 tsp Italian seasoning
• ¼ tsp chili flakes (optional)
. Black pepper: 1/4 tsp
. Salt : 1/4 tsp( divided 1/8 for onions and 1/8 tsp for the sauce)
• 2 tsp cornstarch + 2 tsp water (slurry)
• 1 cup finely grated Parmesan, divided (½ cup whisked into sauce, ½ saved for topping)
• Minced parsley for garnish
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Directions: |
Directions:Cut the cabbage into wedges, in a small bowl, whisk up the oil mixture, brush the wedges and place them in a hot skillet over medium high heat with the oiled sides down, sear until browned about 5 minutes per side
In the same skillet, heat 2 tbsp olive oil over medium-low heat, add the onions with a pinch of salt and cook them slowly until deep golden, about 15 mins, stirring occasionally. ( reduce the heat if they brown too quickly. You can cook them until just translucent if you prefer)
Add garlic in the last two minutes of cooking onions and stir around for 2 mins, until fragrant
Deglaze the pan with Worcestershire sauce and soy sauce, next add the cream cheese and stir until melted, for about a minute, and then pour in the chicken broth, add the seasonings and bring it to a gentle boil. In a small bowl mix corn starch and water and add it to the sauce, give it a stir and take it off the heat.
Sprinkle and melt Parmesan in the sauce, then place the cabbage wedges in the skillet, overlapping them if needed.
Bake in preheated oven at 350°F/ 175°C for 50 minutes, turning the wedges once halfway through baking.
Top with the remaining 1/2 cup Parmesan and minced parsley. Enjoy! 😉 |
This recipe for Cheesey Cabbage is from