Braised and Roasted Cabbage Wedges

Cabbage wedges are seared in a cast iron skillet and then transferred to the oven and braised in broth at 350F for 30 minutes.

Final touch is a quick oven roast of the cabbage wedges at 450F to crisp them up.

INGREDIENTS

- vegetable oil - cabbage - vegetable broth - salt - black pepper

Preheat oven to 350F. Bring a 12" oven safe skillet to medium high heat and add enough vegetable oil to coat the bottom.

1

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.

2

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.

3

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.

4

Serve cabbage wedges with remaining sauce. Add salt to taste.

5

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