Ingredients
Cabbage and sauce
- 1 kg green cabbage about 2 1/4 lb after trimming, cut into 8 wedges with some core attached
- 2 tablespoons olive oil 28 g
- 4 cloves garlic 12 g, minced
- 80 g oil-packed sun-dried tomatoes drained, cut into small strips
- 1 cup water 240 ml, plus a splash if needed
- 1/2 cup heavy cream 120 g
- 40 g Parmesan cheese finely grated
- 1 teaspoon dried oregano 1 g
- 1/2 teaspoon fine salt 3 g
- 1/4 teaspoon black pepper 0.5 g
Equipment
- 1 large oven-safe skillet with lid
- 1 Chef's knife
- 1 Cutting board
- 1 wide spatula
- 1 Fine grater
Instructions
Brown the wedges
- Heat the oven to 375°F (190°C). Pat cabbage wedges dry. Heat half the oil in a large oven-safe skillet over medium-high heat.
- Sear cabbage in two batches, adding remaining oil for the second batch, about 3–4 minutes per cut side until golden. Transfer to a plate. Reduce heat to medium-low.
Braise and finish
- Add garlic, sun-dried tomatoes and oregano to the skillet and stir for 30 seconds. Add water, scraping up browned bits, then stir in cream, salt and pepper. Return cabbage in a single layer. If your skillet is too small or not oven-safe, transfer everything to a large baking dish.
- Cover tightly and bake for 40–50 minutes, until a fork slides through the thickest leaves near the core. Check at 35 minutes; if the sauce looks dry, add a small splash of hot water and cover again.
- Remove from the oven, stir Parmesan gently into the sauce around the wedges, and spoon sauce over the cabbage. If too thin, simmer briefly on low heat or return uncovered to the oven for 5 minutes. Rest 5 minutes before serving.
Nutrition
Serving: 1 main serving (2 wedges; 1/4 batch)Calories: 314kcalCarbohydrates: 21.6gProtein: 8.9gFat: 23.4gSaturated Fat: 9.8gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 10.4gCholesterol: 40.7mgSodium: 515mgPotassium: 793mgFiber: 7.6gVitamin A: 1027IUVitamin C: 113mgCalcium: 258mgIron: 2.02mg
Notes
Nutrition is an estimate from USDA SR Legacy ingredient weights divided by the stated yield, including all measured oil and salt. Cooking losses and brands change actual values; vitamins are ingredient-based without a cooking-retention adjustment. Unavailable totals are not treated as zero.
Contains milk. Choose a hard cheese made with vegetarian rennet if serving vegetarians. Makes 4 generous main portions or 8 smaller sides; nutrition is for one-quarter of the recipe. Sugar and trans fat are omitted because complete values are unavailable. Refrigerate within 2 hours and use within 3–4 days; reheat to 165°F/74°C.
