Braised and Roasted Cabbage Wedges
Wedged cabbage pieces are seared in a cast iron skillet and then transferred to the oven at 350F to bake in a broth "sauce" for 30 minutes. Final touch is a quick oven roast of the cabbage wedges at 450F to crisp them up.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Vegan
Ingredients
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- 2 Tbsp vegetable oil
- 1 medium head of cabbage, stem left on, cut into 4-6 wedges
- 1 1/2 cups vegetable broth
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350F
- Bring a 12" oven safe skillet to medium high heat and add enough vegetable oil to coat the bottom.
- Sear the cabbage wedges on both flat sides for ~ 4 minutes each side or until browned. You may need to do this in batches if the cabbage is too big for the pan.
- Add broth and bring to a simmer.
- Once simmering, cover with aluminum foil or oven safe lid and transfer to oven for 30 minutes total, but carefully flip cabbage to the other side after 15 minutes of cooking.
- Remove aluminum foil / lid and turn oven up to 450F and cook an additional 5-7 minutes or until top of cabbage is browned. Watch carefully so it doesn't burn.
- Serve cabbage wedges with remaining sauce. Add salt to taste.
Notes
- Variations to this braised wedged cabbage recipe are endless. Use your favorite broth (chicken, beef, vegetable), or a little white wine or vinegar, or your favorite herbs and spices, or a touch of Parmesan cheese.
- Cabbage wedges don't fit into the skillet? Sear cabbage in two different batches and then nestle them all in together to bake.
- Wanna skip searing? Cool, nestle all the wedges into a baking dish with the broth and cook at 350F for an hour or until tender. Remember to flip the cabbage wedges halfway through.
Find it online: https://eatsimplefood.com/braised-and-roasted-cabbage-wedges/