By Elissa Wa
Preheat oven to 375°F. Slice cabbage in half through the stem end. Then cut each half into 4 wedges (keeping the core intact). Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over high heat. Add 4 cabbage wedges and cook for about 6 minutes or until browned. Flip and cook the other side. Transfer to a plate; sprinkle both sides evenly with ⅛ teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage wedges, and season with salt and pepper. Remove from heat and transfer to a pan.
In the same pan, reduce heat to medium and add 2 tablespoons oil, 3 tablespoons butter, 1 cup onion, and minced garlic. Cook until the onions are translucent (about 5 minutes), stirring constantly. Add the Boursin cheese or cream cheese. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper. Cook for a few minutes. Remove from heat and add ½ cup Parmesan.
Return the cabbage wedges to the pan. Bake for about 25-30 minutes until cabbage is fork tender. Top off with the rest of the grated Parmesan. Garnish with parsley. Serve and devour!
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By Elissa Wa
This recipe is ready in 45 and features green cabbage, oil, salt and other delicious ingredients. Contains 550 calories total.
Preheat oven to 375°F. Slice cabbage in half through the stem end. Then cut each half into 4 wedges (keeping the core intact). Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over high heat. Add 4 cabbage wedges and cook for about 6 minutes or until browned. Flip and cook the other side. Transfer to a plate; sprinkle both sides evenly with ⅛ teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage wedges, and season with salt and pepper. Remove from heat and transfer to a pan.
In the same pan, reduce heat to medium and add 2 tablespoons oil, 3 tablespoons butter, 1 cup onion, and minced garlic. Cook until the onions are translucent (about 5 minutes), stirring constantly. Add the Boursin cheese or cream cheese. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper. Cook for a few minutes. Remove from heat and add ½ cup Parmesan.
Return the cabbage wedges to the pan. Bake for about 25-30 minutes until cabbage is fork tender. Top off with the rest of the grated Parmesan. Garnish with parsley. Serve and devour!
Calories per Serving: 550
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