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Why is it working
- Cutting the cabbage into thick wedges creates a maximum textural contrast between the slightly caramelized exterior and the gentle interior.
- In the second half of the cooking, frying uncovered cabbage ensures that the cooking liquid becomes a tasteful sauce.
- Equipped with butter with butter gives it a rich taste and shiny light before serving.
Cabbage, often ignoring Brassica's cousins such as Brussels, or versatile cauliflower, should not cause excitement with many people. This is a shame because cabbage can offer a lot: nutritious, affordable, available throughout the year, lasts for a long time in the fridge, and as many Crucifi ficifzze vegetables-then exceptional delicacy.
Cabbage only needs the right cooking technique for glow. With the recipe shared here, our Birmingham, the Alabama -based Test Kitchen Tricia Manzanero Stuedeman The cabbage gives the well -deserved glam treatment. Our melting cabbage recipe uses a simple, mostly hand -made cooking method: it is slowly evaporated in the oven with wet heat (as opposed to dry heat as in roasting).
Severe meal / jen causey
The cabbage wedges are first prepared before the deep -flavored caramelized edges before combined with sliced onions and steamed with a tasteful cooking liquid until the cabbage reaches the velvety, smooth “melted” texture and the onion Damamy. The cooking liquid is full of broth (chicken or vegetables will work well here), garlic, fresh thyme, honey, sherry, mustard and dried herbs. After the cabbage is slowly steamed in the oven until it softens, the cooking liquid is equipped with butter and converted into a delicious, shiny sauce, which is a delicious spoon over the cabbage.
Cutting the cabbage head into thick wedges promotes a beautiful contrast between the deep -tired outer leaves and the gentle, fleshy interior. The cabbage wedges are quite muscular so that when you cut them, it's almost like cutting a big vegetable steak. When preparing and slicing the wedges, make sure that the root remains intact with the passage of the middle core. This keeps the pieces all the way to cooking, but it puts the leaves in the leaves, which then absorb the taste of the sauce. The full picture is a cabbage food that is just boring.
Severe meal / jen causey
This versatile food is nicely paired fried chicken and juicy pork– This is a simple dough or rice served on a filling for the main dish to the vegetables.
This recipe was developed by Tricia Manzanero Stuedeman; The header was written by Leah Colins.
The secret of silky, delicious cabbage? Melt
Cooking method
(Keep on the screen awake)
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One 2 pounds (907 g) head green cabbageany damaged, the outermost leaves removed
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1/4 cup (60 ml) neutral cooking oil such as rapeseed oil, shared
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1 1/2 teaspoon Diamond crystal kosher saltShared, plus more taste; For table salt, use half a quantity
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1/2 teaspoon fresh ground black peppershared, plus more to taste
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5 tablespoon (70 g) salted buttershared
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1 small yellow onion (6 ounce; 170 g), thinly sliced
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5 large clove garlicthinly sliced (approx. 3 tablespoon)
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1/2 cup (120 ml) dry sherry
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1 1/2 cup (360 ml) salted homemade chicken or vegetable set or salted chicken or vegetable soup purchased in a shop
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Four thyme frictionplus additional fresh leaves for the garnish
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2 tablespoon (30 ml) mustard
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2 teaspoon (10 ml) honey
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1/2 teaspoon dried Italian seasoning or a combination of 1/4 teaspoon dried oregano plus 1/4 teaspoon Dried basil (See notes)
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Set the baking rack to the middle position and heat the oven to 190 ℃ 375 ° F.
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Slice the cabbage in half through the seed. Cut both halves through the seed into four wedges (each about 2 inches thick), holding the stem. In a 12 -inch stainless steel or cast iron pan, heat 2 tablespoons of oil over medium heat until glittering. Add 4 cabbage wedges; Cook until brown on both sides, 3-5 minutes per side. Transfer to a large plate; Sprinkle both sides evenly with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Repeat the remaining 2 tablespoons of oil and the remaining cabbage wedge; Then sprinkle both sides evenly with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Wipe the pan.
Severe meal / jen causey
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Heat 2 tablespoons of butter now in an empty pan of medium heat until melts; Add the onions and garlic and cook often while stirring until the onions soften and only start to brown for 2-4 minutes. Add Sherry and cook, often mixed until they almost evaporate, approx. 3 minutes. Increase heat at a medium-high level and add broth, thyme, mustard, honey, Italian seasoning, remaining 1 teaspoon of salt and remaining 1/4 teaspoon of pepper. Cook, occasionally mixed, until spring, approx. 3 minutes.
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Remove the pan from the heat and carefully nest the cabbage wedges into the sides cut in the pan, in a single layer, slightly overlapped if necessary.
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Cover and bake for 45 minutes. Discover and turn the cabbage wedges and continue to bake, unsecured until the cabbage is very gentle and the sauce is reduced, approx. 60-70 minutes. Remove from the oven, take the cabbage wedges to a bowl and keep warm. Wearing kitchen gloves, when treating the pan, gradually mix the remaining 3 tablespoons of butter into sauce, 1 tablespoon at a time until it melts and combines well. If necessary, season with salt and pepper. Return the cabbage in a pan or pour the sauce on the cabbage on the bowl. Decorate with thyme and serve.
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Special equipment
12 -inch stainless steel or cast iron frying cover
Make-Head and Storage
The residue can be cooled in an airtight container for up to 4 days.