Creamed Cabbage Wedges

Cabbage is a versatile vegetable, serve it in slaws and salads, roast it, cream it, add it to bierock filling . . . the list goes long. It's thrify and holds up in the fridge much longer than most greens. These wedges were yummy served alongside a breaded pork tender; we added some grape tomatoes for color and another textural note. 

Creamed Cabbage Wedges   3 to 4 servings 

1 medium-sized green cabbage

1 tablespoon olive oil

3 tablespoons butter 

½ smaller sized onion, finely chopped 

4 garlic cloves, minced

½ cup chicken or vegetable broth

¾ cup heavy cream

1 teaspoon Dijon mustard

3/4 cup grated Parmesan cheese

Kosher salt & coarse black pepper to taste

Fresh chives or parsley for garnish 

1. Cut cabbage into 6 to 8 wedges, leaving core intact. 
2. Add oil and butter to a oven-proof skillet set on medium to medium-high heat
3. Place the cabbage wedges cut-side down in the hot oil and sear for 4 to 5 minutes until they are a deep golden color, lightly carnalized.
4. Flip them and sear the other side for an additional 2 to 3 minutes. Remove and set aside.
   
   
   
5. Reduce the meat to medium. Add the onions and cook just until almost light browned; add garlic and cook an additional minute
   
    
6. Sir in the broth. Add the cream and stir.
7. Add most of the Parmesan cheese, saving a little to sprinkle on top of the wedges when serving; stir to combine. Taste the sauce and add salt and pepper as needed.
   
8. Immerse the wedges in the sauce, spooning sauce on top to coat exposed parts of the cabbage.
9. Add the skillet to a preheated 400°F oven and bake for 25 to 30 minutes until cabbage is tender. 
10. Garnish wedges with leftover Parmesan and chopped herbs.
    
    
    

Recipe without photos , , , Creamed Cabbage Wedges   3 to 4 servings 

1 medium-sized green cabbage

1 tablespoon olive oil

3 tablespoons butter 

½ smaller sized onion, finely chopped 

4 garlic cloves, minced

½ cup chicken or vegetable broth

¾ cup heavy cream

1 teaspoon Dijon mustard

3/4 cup grated Parmesan cheese

Kosher salt & coarse black pepper to taste

Fresh chives or parsley for garnish 

1. Cut cabbage into 6 to 8 wedges, leaving core intact. 
2. Add oil and butter to a oven-proof skillet set on medium to medium-high heat
3. Place the cabbage wedges cut-side down in the hot oil and sear for 4 to 5 minutes until they are a deep golden color, lightly carnalized.
4. Flip them and sear the other side for an additional 2 to 3 minutes. Remove and set aside.
5. Reduce the meat to medium. Add the onions and cook just until almost light browned; add garlic and cook an additional minute 
6. Sir in the broth. Add the cream and stir.
7. Add most of the Parmesan cheese, saving a little to sprinkle on top of the wedges when serving; stir to combine. Taste the sauce and add salt and pepper as needed.
8. Immerse the wedges in the sauce, spooning sauce on top to coat exposed parts of the cabbage.
9. Add the skillet to a preheated 400°F oven and bake for 25 to 30 minutes until cabbage is tender. 
10. Garnish wedges with leftover Parmesan and chopped herbs.