Savory Braised Cabbage with Tomato Fennel Butter
Hearty, comforting and filling, this rustic cabbage dish celebrates the versatility and delicious flavor of properly cooked cabbage. The charred edges of the cabbage are enhanced with the sweet flavors of fennel, while the spicy tomato compound butter adds loads of umami and savory richness to this humble vegetable.
Ingredients
- 1 head cabbage (savory or green cabbage are good varieties) 1 kg (size may vary)
- 1 tbsp olive oil 15 ml
- ½ tsp salt 2.5 g
- 1 fennel bulb, very thinly sliced ~ 200 g (size may vary)
- 5 tbsp butter, softened 80 g
- 4 tbsp tomato paste 60 g
- 4 cloves garlic, minced
- 1 tsp red pepper flakes 2 g
- 1 tsp coriander 2 g
- ½ tsp oregano 1 g
- ½ cup white wine 120 ml
- 1 cup vegetable stock or water 240 ml
Instructions
- Preheat the oven to 325% (160C). Cut the cabbage into 6-8 wedges, keeping the core intact.
- Heat the olive oil in a large oven safe skillet or Dutch oven over medium heat. Add the cabbage wedges so that they are lying flat against the bottom of the pan.
- Increase the heat to medium high and cook the cabbage wedges with the salt until slightly caramelized. Work in batches if needed. Remove from heat and set aside.
- Add the sliced fennel to the pan and sauté until slightly caramelized, about 8-10 minutes.
- Return the cabbage wedges to the pan and arrange so that each wedge is nested against the other.
- In a small bowl, combine the softened butter, tomato paste, garlic, and spices until well combined.
- Spread the butter mixture onto the cabbage wedges. Pour in the white wine and vegetable stock into the pan.
- Bake the cabbage uncovered for 45-60 minutes at 325F (160C) or until the cabbage is soft and caramelized.
- Sprinkle on some grated parmesan cheese if desired. Serve hot.