Best 2 Melting Cabbage Recipes
**Melting Cabbage: A Culinary Journey of Brussels Sprouts, Savoy Cabbage, and Beyond**
Prepare to tantalize your taste buds with a delightful culinary adventure centered around the melting cabbage. This versatile vegetable takes center stage in a symphony of flavors and textures, offering a diverse range of recipes that cater to every palate. From the tender embrace of Brussels sprouts to the hearty robustness of Savoy cabbage, each dish promises a unique gustatory experience. Discover the secrets to caramelizing cabbage to perfection, transforming it into a melt-in-your-mouth delicacy. Explore variations that incorporate bacon, apples, and other tantalizing ingredients, adding layers of savory and sweet notes. Delve into the art of braising cabbage, allowing it to simmer gently in a flavorful broth, infusing each bite with a symphony of herbs and spices. Whether you prefer a quick sauté or a leisurely roasting session, the melting cabbage awaits your culinary artistry. Embrace the versatility of this humble vegetable as you embark on a culinary journey that will leave you craving more.
MELTING CABBAGE
This velvety cabbage in this easy cabbage recipe melts in your mouth and picks up the flavors of caraway, cumin and garlic as it simmers in broth in the oven. Serve it alongside roasted pork or chicken.
Provided by Carolyn Casner
Categories Healthy Cabbage Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.
- Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.
Nutrition Facts : Calories 114 calories, Carbohydrate 11 g, Fat 8 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 262 mg, Sugar 5 g
MELTING CABBAGE
Raw cabbage is often the star of coleslaw, but when slow-cooked in a tomato-y white wine sauce, this vegetable is transformed into something else entirely-it's melt-in-your-mouth delicious! A bit of Parmesan rind adds umami to the sauce (it's a classic Italian trick). Serve this quick one-skillet recipe as a side dish or the main event.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large cast-iron skillet over medium-high heat. Add the fennel, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the fennels 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.
- Nestle 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.
- Meanwhile, 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.
- Roast 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.
Tips:
- Choose the right cabbage: Select a firm, compact head of cabbage with tightly packed leaves. Avoid any heads with signs of wilting or bruising.
- Wash the cabbage thoroughly: Rinse the cabbage under cold running water to remove any dirt or debris.
- Remove the outer leaves: Peel off any damaged or discolored outer leaves.
- Cut the cabbage into wedges: Cut the cabbage into 8-12 wedges, depending on the size of the head.
- Season the cabbage: Sprinkle the cabbage wedges with salt, pepper, and any other desired seasonings.
- Add liquid: Add a small amount of liquid to the pan or pot, such as water, broth, or wine. This will help prevent the cabbage from burning.
- Cover the pan or pot: Cover the pan or pot to trap the steam and help the cabbage cook evenly.
- Stir the cabbage occasionally: Stir the cabbage occasionally to ensure that it cooks evenly.
- Cook the cabbage until tender: Cook the cabbage until it is tender when pierced with a fork, about 15-20 minutes.
- Serve the cabbage: Serve the cabbage hot as a side dish or as part of a main course.
Conclusion:
Melting cabbage is a simple and versatile cooking technique that can be used to create a variety of delicious dishes. Whether you're looking for a quick and easy side dish or a flavorful addition to a main course, melted cabbage is a great option. With its mild flavor and tender texture, melted cabbage is sure to please everyone at the table. So next time you're looking for a new way to cook cabbage, give melting a try.
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