Melting cabbage

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 226, total fat 15 G., saturated fats 9 G., proteins 7 G., carbohydrates 12 G., fiber 4 G., cholesterol 39 mg, sodium 491 mg, sugar 6 G.

Fresh cabbage is gorgeous in a coleslaw, but when slowly simmered in large chunks in a tomato sauce with white wine, this vegetable becomes something completely new – it simply melts in your mouth! A small rind of Parmesan cheese will add an umami note to the sauce (a classic Italian touch). Your braised cabbage has never looked so sophisticated. Serve as a side dish with meat or as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g unsalted butter, cut into small pieces
1 small fennel root (about 220 g), thinly sliced, greens set aside for serving
2 cloves garlic, thinly sliced
1 tbsp fresh thyme leaves
1 small head of white cabbage (about 1 kg), cut into 4 pieces
1 and 1/4 cups dry white wine
2 tbsp tomato paste
0.5 cup finely grated Parmesan + 30g Parmesan rind.
A pinch of crushed red pepper flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white cabbage, fennel bulb, Parmesan cheese, white wine, tomato paste, red pepper flakes, thyme

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a large cast-iron skillet, melt the butter over medium-high heat. Add the fennel, 1/2 teaspoon salt, and some freshly ground black pepper and cook, stirring occasionally, until the fennel has softened and just beginning to brown, about 5 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute.

Place the cabbage quarters, cut-side down, in the pan and cook without moving until tender and beginning to caramelize, about 4 minutes. Flip with tongs and cook the other side.
Meanwhile, whisk the wine and tomato paste together in a small bowl until smooth. Add it to the skillet along with the Parmesan rind and red pepper flakes. Bring the sauce to a simmer, then transfer the skillet to the oven.
Bake until the sauce has thickened and reduced by half and the kale is caramelized and tender, about 40 minutes. Sprinkle with grated Parmesan cheese and return to the oven.
Bake just until the cheese is melted, about 3 minutes. Sprinkle with fennel fronds and serve immediately, drizzling the sauce over the kale.

Categories:

recipe / Calorie content of prepared meals / Oven / Main courses / Vegetables and mushrooms / Cabbage dishes / Main courses with cabbage / White cabbage dishes / Stewed cabbage / Food Network - recipes / Italian cuisine

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