Active Time:40 minsTotal Time:55 minsServings:8Jump to Nutrition Facts
Active Time:40 minsTotal Time:55 minsServings:8
Active Time:40 mins
Active Time:
40 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large headgreen cabbage, cut into 8 wedges with core intact5tablespoonsextra-virgin olive oil, divided½teaspoongarlic powder½teaspoonsalt½teaspoonground pepper, divided, plus more for garnish1largesweet onion, halved and thinly sliced2teaspoonschopped fresh thyme, plus fresh thyme leaves for garnish1½teaspoonsreduced-sodium soy sauce¼cupreduced-sodium vegetable broth1tablespoonsherry vinegarorcider vinegar1cupshredded Gruyère cheese
Cook Mode(Keep screen awake)
Ingredients
1large headgreen cabbage, cut into 8 wedges with core intact
5tablespoonsextra-virgin olive oil, divided
½teaspoongarlic powder
½teaspoonsalt
½teaspoonground pepper, divided, plus more for garnish
1largesweet onion, halved and thinly sliced
2teaspoonschopped fresh thyme, plus fresh thyme leaves for garnish
1½teaspoonsreduced-sodium soy sauce
¼cupreduced-sodium vegetable broth
1tablespoonsherry vinegarorcider vinegar
1cupshredded Gruyère cheese
Directions
Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray. Place cabbage wedges in an even layer on the prepared baking sheet. Whisk 3 tablespoons oil, ½ teaspoon each garlic powder and salt and ¼ teaspoon pepper in a small bowl. Brush the mixture evenly over the cut sides of the cabbage wedges. Roast until browned on the edges, about 20 minutes. Flip the wedges; roast until crisp-tender and golden brown, about 20 minutes more.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in 2 teaspoons thyme, 1½ teaspoons soy sauce and the remaining ¼ teaspoon pepper. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Stir in ¼ cup broth and 1 tablespoon vinegar; cook, using a spoon to scrape any browned bits from the bottom of the pan, until the onions are glossy and the liquid is almost fully absorbed, 1 to 2 minutes.
Divide the caramelized onions among the roasted cabbage wedges (about 1 heaping tablespoon each). Sprinkle with 1 cup cheese (about 2 tablespoons each). Return to the oven and roast until the cheese is melted, about 3 minutes. Garnish with fresh thyme leaves and additional black pepper, if desired.
EatingWell.com, October 2024
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Nutrition Facts(per serving)174Calories13gFat9gCarbs6gProtein
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.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
