Melting Cabbage
January 17, 2022
Melting Cabbage literally melts in your mouth. It's nestled in a bed of caramelized fennel and braised in tomato and wine and finished in the oven. You add parmesan rind, which is an Italian trick that adds depth of flavor. I keep parmesan rinds in a bag in the freezer and use them in soups and stews.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 4 Servings
Ingredients
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
Directions
1Preheat the oven to 350° F.
2Melt the butter in a large cast-iron skillet over medium-high heat. Add
3the fennel, ½ teaspoon salt, and a few grinds of black pepper and cook, stirring occasionally, until the fennel 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.
4Nestle 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.
5Meanwhile, 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.
6Roast 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.
Recipe from Food Network Kitchen.
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