Melting Cabbage

Total Time Prep: 10 min. Cook: 1 hr.
Yield 8 servings
Test Kitchen Approved
Our popular melting cabbage recipe transforms wedges of the healthy, crunchy vegetable into a silky, tender treat that's a perfect accompaniment to roasted meats and starchy sides.

Ingredients

  • 1 medium head green cabbage (about 2 pounds)
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1-1/2 cups chicken stock
  • 1-1/2 teaspoons salt, divided
  • 1 tablespoon plus 2 teaspoons Dijon mustard
  • 1 teaspoon ground coriander
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 4 garlic cloves, grated or minced
  • Grated Parmesan cheese, for garnish

Directions

  1. Preheat oven to 375°.
  2. Trim cabbage of loose leaves; cut in half. Slice each half into four equal-sized wedges.
  3. In a large, heavy-bottomed, oven-safe skillet, heat 1 tablespoon 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 tablespoon oil and remaining 4 cabbage wedges. Set aside.
  4. Wipe skillet dry. Add remaining 1 tablespoon oil; heat to medium. Add onion; cook, stirring regularly, until lightly browned, about 3-4 minutes. Add chicken stock, Dijon mustard, 1 teaspoon salt, coriander, caraway, pepper, nutmeg and garlic. Bring to a simmer; cook 3-4 minutes. Transfer sauce to a large heat-safe bowl.
  5. Add seared cabbage wedges back to the skillet in a single layer. Sprinkle with the remaining ½ teaspoon of 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 10-15 minutes. Sprinkle with Parmesan cheese. Return to the oven; bake until the cheese is melted, 2-3 minutes. Serve hot.

Nutrition Facts

1 serving: 89 calories, 5g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 3g protein.

Cabbage is one of my favorite under-appreciated vegetables. Browning it and bathing it in a flavorful sauce really makes it sing! —Suzanne Podhaizer, St. Johnsbury, Vermont
Recipe Creator

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