Garlic Butter Melting Cabbage

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour

Składniki

1 medium green cabbage (cut into 8 wedges)

2 Tbsp olive oil

3 Tbsp unsalted butter

1 shallot (minced)

5 cloves garlic (minced)

1 cup low-sodium chicken broth

2 cups heavy cream

1 cup freshly grated parmesan cheese

2 Tbsp chili oil

1 tsp dried oregano

1/2 tsp salt

Freshly ground black pepper

Chopped parsley (garnish)

Wskazówki

Cut the cabbage into 8 wedges by slicing through the core so each wedge stays intact and doesn’t fall apart.

Heat 1/2 Tbsp olive oil in a large skillet over medium heat. Add the cabbage wedges cut-side down and sear for 2–3 minutes per side until golden. Cook in batches if needed. For me, I cooked in 2-3 batches because all the cabbage didn’t fit in my skillet.

Transfer the seared cabbage wedges to a large baking dish (I used 10x15 dish), arranging them snugly in a single layer.

In the same skillet over medium heat, melt the butter. Add the minced shallot and garlic and cook until softened and fragrant, about 1 minute.

Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream, parmesan cheese, chili oil, dried oregano, salt, and black pepper. Simmer for 3-4 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.

Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges. Bake for 50-60 minutes until the cabbage is tender and the top is lightly golden.

Once finished, garnish with chopped parsley and extra parmesan cheese before serving.

Wartości Odżywcze

• Kalorie: 390 kcal
• Tłuszcz Całkowity: 36 g
• Tłuszcz Nasycony: 19 g
• Tłuszcz Nienasycony: 15 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 87 mg
• Sód: 392 mg
• Węglowodany Całkowite: 10 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 6 g
• Białko: 8 g