Garlic Butter Melting Cabbage

• 份量: 8 servings
• 准备时间: 10 minutes
• 总时间: 1 hour

配料

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)

步骤

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.

营养

• 卡路里: 390 kcal
• 总脂肪: 36 g
• 饱和脂肪: 19 g
• 不饱和脂肪: 15 g
• 反式脂肪: 0.2 g
• 胆固醇: 87 mg
• 钠: 392 mg
• 总碳水化合物: 10 g
• 膳食纤维: 3 g
• 总糖: 6 g
• 蛋白质: 8 g