Active Time:25 minsTotal Time:1 hrServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hrServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients43/4-inch-thick slicesgreen cabbage (from 1 medium head)3tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided2teaspoonspeppercorns, roughly crushed¼cupminced onion1clovegarlic, minced½teaspoondried thyme2tablespoonsbrandyorcognac¾cuplow-sodium vegetableorchicken broth½cuphalf-and-half
Cook Mode(Keep screen awake)
Ingredients
43/4-inch-thick slicesgreen cabbage (from 1 medium head)
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
2teaspoonspeppercorns, roughly crushed
¼cupminced onion
1clovegarlic, minced
½teaspoondried thyme
2tablespoonsbrandyorcognac
¾cuplow-sodium vegetableorchicken broth
½cuphalf-and-half
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Brush both sides of cabbage slices with 2 tablespoons oil. Sprinkle with 1/4 teaspoon salt. Place on the prepared baking sheet, cover with foil and roast for 40 minutes. Remove the foil and flip the cabbage steaks. Sprinkle with crushed peppercorns; press to adhere. Roast, uncovered, until browned and tender, about 15 minutes more.Photographer: Rachel Marek, Food Stylist: Annie ProbstMeanwhile, when the cabbage has 15 minutes left in the oven, make the sauce: Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add onion, garlic and thyme; cook, stirring often, until beginning to soften, about 2 minutes. Add brandy (or cognac); cook, stirring, until almost evaporated, about 45 seconds. Add broth, half-and-half and the remaining 1/4 teaspoon salt; bring to a simmer. Cook, stirring occasionally, until slightly thickened and reduced to about 2/3 cup, 8 to 10 minutes.Photographer: Rachel Marek, Food Stylist: Annie ProbstServe the cabbage drizzled with the sauce.Photographer: Rachel Marek, Food Stylist: Annie ProbstEquipmentParchment paperOriginally appeared: EatingWell.com, April 2023
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Brush both sides of cabbage slices with 2 tablespoons oil. Sprinkle with 1/4 teaspoon salt. Place on the prepared baking sheet, cover with foil and roast for 40 minutes. Remove the foil and flip the cabbage steaks. Sprinkle with crushed peppercorns; press to adhere. Roast, uncovered, until browned and tender, about 15 minutes more.Photographer: Rachel Marek, Food Stylist: Annie ProbstMeanwhile, when the cabbage has 15 minutes left in the oven, make the sauce: Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add onion, garlic and thyme; cook, stirring often, until beginning to soften, about 2 minutes. Add brandy (or cognac); cook, stirring, until almost evaporated, about 45 seconds. Add broth, half-and-half and the remaining 1/4 teaspoon salt; bring to a simmer. Cook, stirring occasionally, until slightly thickened and reduced to about 2/3 cup, 8 to 10 minutes.Photographer: Rachel Marek, Food Stylist: Annie ProbstServe the cabbage drizzled with the sauce.Photographer: Rachel Marek, Food Stylist: Annie ProbstEquipmentParchment paper
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Brush both sides of cabbage slices with 2 tablespoons oil. Sprinkle with 1/4 teaspoon salt. Place on the prepared baking sheet, cover with foil and roast for 40 minutes. Remove the foil and flip the cabbage steaks. Sprinkle with crushed peppercorns; press to adhere. Roast, uncovered, until browned and tender, about 15 minutes more.
Photographer: Rachel Marek, Food Stylist: Annie Probst
Meanwhile, when the cabbage has 15 minutes left in the oven, make the sauce: Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add onion, garlic and thyme; cook, stirring often, until beginning to soften, about 2 minutes. Add brandy (or cognac); cook, stirring, until almost evaporated, about 45 seconds. Add broth, half-and-half and the remaining 1/4 teaspoon salt; bring to a simmer. Cook, stirring occasionally, until slightly thickened and reduced to about 2/3 cup, 8 to 10 minutes.
Serve the cabbage drizzled with the sauce.
Equipment
Parchment paper
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)216Calories14gFat15gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
