Active Time:40 minsTotal Time:1 hr 30 minsServings:8Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 30 minsServings:8
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(2¼–2½ pound) headSavoyorgreen cabbage, outermost leaves removed4tablespoonsextra-virgin olive oil, divided¼teaspoonground pepper¼teaspoonsalt½cuplower-sodium no-chickenorvegetable broth1½teaspoonscornstarch1shallot,thinly sliced lengthwise2clovesgarlic, thinly sliced2teaspoonsfresh thyme leaves, plus more for garnish1teaspoonchoppedfresh rosemary1teaspooncrushed red pepper(optional)1cupheavy cream1½cupsfinelygrated Parmesan cheese, divided½cupshredded Gruyère cheese
Cook Mode(Keep screen awake)
Ingredients
1(2¼–2½ pound) headSavoyorgreen cabbage, outermost leaves removed
4tablespoonsextra-virgin olive oil, divided
¼teaspoonground pepper
¼teaspoonsalt
½cuplower-sodium no-chickenorvegetable broth
1½teaspoonscornstarch
1shallot,thinly sliced lengthwise
2clovesgarlic, thinly sliced
2teaspoonsfresh thyme leaves, plus more for garnish
1teaspoonchoppedfresh rosemary
1teaspooncrushed red pepper(optional)
1cupheavy cream
1½cupsfinelygrated Parmesan cheese, divided
½cupshredded Gruyère cheese
Directions
Preheat oven to 350°F. Coat a 3-quart oval, round or rectangular baking dish with cooking spray. Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1½ tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 cabbage wedges; cook, covered, until deeply browned on both sides, 5 to 7 minutes per side, reducing heat to medium to prevent overbrowning. Transfer to the prepared baking dish. Repeat the procedure with 1½ tablespoons oil and the remaining 4 cabbage wedges. Sprinkle with ¼ teaspoon each pepper and salt. Let the skillet cool for 2 minutes.
Whisk ½ cup broth and 1½ teaspoons cornstarch in a measuring cup until combined. Place the skillet over medium heat; add sliced shallot, sliced garlic, 2 teaspoons thyme, 1 teaspoon rosemary, 1 teaspoon crushed red pepper, if using, and the remaining 1 tablespoon oil; cook, stirring often, until the shallot softens, about 2 minutes. Add 1 cup cream; bring to a simmer. Whisk in the broth mixture; cook, whisking often, until slightly thickened, 2 to 3 minutes. Remove from heat. Whisk in 1 cup Parmesan until melted.
Pour the sauce over the cabbage wedges in the baking dish. Cover with foil and bake until the cabbage is very soft and the sauce has thickened, 45 to 55 minutes.
Remove the dish from the oven; increase oven temperature to broil. Sprinkle the cabbage evenly with ½ cup Gruyère and the remaining ½ cup Parmesan. Broil until browned in spots, 4 to 6 minutes. Garnish with more thyme, if desired.
EatingWell.com, October 2024
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Nutrition Facts(per serving)316Calories25gFat14gCarbs11gProtein
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.
