Active Time:20 minsTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hrServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
The Best Way to Cook Cabbage
Cooked cabbage may not elicit excitement from many, but we aim to change that with this easy method for “melting” cabbage. Melting cabbage uses a moist heat cooking method (as opposed to a dry heat method, like roasting). The cabbage cooks in liquid, which helps it achieve its velvety smooth “melted” texture. The liquid itself is packed with flavors from broth to spices like caraway and cumin and a healthy amount of garlic. Cutting the cabbage into wedges but keeping the root intact keeps the pieces whole but exposes the folds in the leaves that soak up the flavors of the sauce, resulting in a cooked cabbage recipe that’s anything but boring.
Can I Swap Green Cabbage for Purple Cabbage?
Yes! Purple cabbage and green cabbage can be used interchangeably in this recipe. Savoy cabbage and napa cabbage have more tender leaves than green or purple cabbage and won’t stand up to this cooking method as well. They are better suited for sautéing, roasting or eating fresh. Want more cabbage inspiration? Check out these31 recipes that start with a head of cabbage.
Cook Mode(Keep screen awake)Ingredients1headgreen cabbage(about2pounds), outermost leaves removed4tablespoonsextra-virgin olive oil, divided¾teaspoonsalt, divided¾teaspoonground pepper, divided1mediumonion, halved and sliced4large clovesgarlic, sliced1teaspooncaraway seeds1teaspooncumin seeds3tablespoonstomato paste2cupslow-sodium chicken or vegetable broth1teaspoondry mustardChopped parsley, for garnishWhole-grain mustard, for serving
Cook Mode(Keep screen awake)
Ingredients
1headgreen cabbage(about2pounds), outermost leaves removed
4tablespoonsextra-virgin olive oil, divided
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
1mediumonion, halved and sliced
4large clovesgarlic, sliced
1teaspooncaraway seeds
1teaspooncumin seeds
3tablespoonstomato paste
2cupslow-sodium chicken or vegetable broth
1teaspoondry mustard
Chopped parsley, for garnish
Whole-grain mustard, for serving
DirectionsPreheat oven to 350°F.Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.Originally appeared: EatingWell.com, November 2020
Directions
Preheat oven to 350°F.Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.
Preheat oven to 350°F.
Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.
Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.
Originally appeared: EatingWell.com, November 2020
Rate ItPrint
Nutrition Facts(per serving)114Calories8gFat11gCarbs3gProtein
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.
