MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Melting Cabbage
Categories: Vegetables, Poultry, Herbs, Cheese
Yield: 8 Servings
2 lb Head green cabbage
3 tb Olive oil; divided
1 md Onion; chopped
1 1/2 c Chicken stock
1 1/2 ts Salt; divided
1 tb Dijon mustard; +2 ts
1 ts Ground coriander
1/2 ts Caraway seeds
1/4 ts Pepper
1/4 ts Ground nutmeg
4 cl Garlic; grated or minced
Parmesan cheese; grated,
- garnish
Set oven @ 375°F/190°C.
Trim cabbage of loose leaves; cut in half. Slice each half into
four equal-sized wedges.
In a large, heavy-bottomed, oven-safe skillet, heat 1 tb oil over
medium heat. Sear 4 cabbage wedges until browned on one side, about
4 minutes. Flip; sear another 4 minutes on the second side. Remove
to a large plate or cookie sheet. Repeat with 1 tb oil and
remaining 4 cabbage wedges. Set aside.
Wipe skillet dry. Add remaining 1 tb oil; heat to medium. Add
onion; cook, stirring regularly, until lightly browned, about 3 to
4 minutes. Add chicken stock, Dijon mustard, 1 ts salt, coriander,
caraway, pepper, nutmeg, and garlic. Bring to a simmer; cook 3 to
4 minutes. Transfer sauce to a large heat-safe bowl.
Add seared cabbage wedges back to the skillet in a single layer.
Sprinkle with the remaining 1/2 ts salt. Pour the sauce evenly over
the wedges. Cover; bake 30 minutes. Uncover; flip cabbage wedges
and cook until the cabbage is easy to pierce with a fork, another
10 to 15 minutes. Sprinkle with Parmesan cheese. Return to the
oven; bake until the cheese is melted, 2 to 3 minutes. Serve hot.
Recipe by Suzanne Podhaizer, St. Johnsbury, Vermont
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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