Name: Braised Cabbage Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: one large round cabbage- purple or red; 4 tablespoons olive oil, divided; 1 teaspoon salt, divided; ½ teaspoon fresh pepper; generous pinch chili flakes; 1/2 red onion or 2 shallots, sliced; 4-8 garlic cloves, roughly chopped; 1-2 cups veggie broth or chicken stock; 1/2 cup white wine ( or sub red wine with red cabbage if you prefer); 2 bay leaves; 1 teaspoon dried thyme (or 1 tablespoon fresh) or sub Herbs de Provence or Italian herbs; optional: 2 teaspoons sherry vinegar

Description

Braised Cabbage – slow-cooked in the oven until meltingly tender, topped with Gremolata. Vegan and Gluten-free.

Ingredients

Units Scale

one large round cabbage- purple or red
4 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon fresh pepper
generous pinch chili flakes
1/2 red onion or 2 shallots, sliced
4-8 garlic cloves, roughly chopped
1-2 cups veggie broth or chicken stock
1/2 cup white wine ( or sub red wine with red cabbage if you prefer)
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh) or sub Herbs de Provence or Italian herbs
optional: 2 teaspoons sherry vinegar

Garnish: Gremolata - Zesty Italian Herb Sauce

Instructions

Preheat oven to 375F
Cut cabbage in half, core, then cut into quarters, then eighths- so you have 8 equal-sized wedges.
Heat oil in an extra-large (12-inch) oven-proof skillet or braiser (you’ll need a lid). Sprinkle ½ teaspoon salt, and ½ teaspoon pepper to the oil. Add a pinch of chili flakes, and swirl over medium-high heat. Sear the wedges of cabbage in batches, setting to the side on a plate, when lightly browned.
Add a little more olive oil, and lower the heat to medium. Add the onions and garlic to the empty pan and stir, then sauté until fragrant, about 2 minutes. Add the wine and bring to a simmer, scraping up any browned bits. Stir the remaining salt, bay leaves, & thyme. Nestle in the cabbage and add the broth- you want it to come halfway up the cabbage.
Drizzle the cabbage with the optional vinegar. Bring to a simmer, cover tightly and place in the oven for 30-35 minutes. Check to see if it is fork-tender, and continue cooking covered until it is. Spoon some of the flavorful pan juices over the cabbage before serving.
Make the optional Gremolata, and set it aside. Spoon the Gremolata over the top.

Notes

Letovers will keep up to 4 days in an airtight container in the refrigerator.

Nutrition

Serving Size: With out gremolata
Calories: 114
Sugar: 5.9 g
Sodium: 544 mg
Fat: 7.3 g
Saturated Fat: 1 g
Carbohydrates: 12.5 g
Fiber: 3.3 g
Protein: 2.3 g
Cholesterol: 0 mg