Marry-Me Cabbage
by @NomNomButter-soft white cabbage wedges from the oven: the wedges braise in a creamy tomato and Parmesan sauce with garlic and dried tomatoes and finish with a crispy Parmesan topping. Savory, warming and uncomplicated — on their own with baguette or as a side dish with roasts and steak.
Source / link: US-amerikanische Alltagsküche (Klassiker)
Ingredients
| 1 Kopf (ca. 1,2 kg) | white cabbage |
| 3 EL | olive oil (for pre-roasting) |
| 1 EL | olive oil (for sautéing) |
| 2 EL | olive oil (for the topping) |
| 4 | garlic cloves |
| 80 g | dried tomatoes (sun-dried tomatoes) |
| 400 g | chopped tomatoes (canned) |
| 200 ml | cream |
| 80 g | Parmesan, grated (for the sauce) |
| 40 g | Parmesan, grated (for the topping) |
| 1 TL | paprika powder |
| 1 TL | Italian herbs |
| etwas | chili flakes |
| etwas | salt |
| etwas | pepper |
| 40 g | panko or breadcrumbs |
Preparation
Step by step through the recipe
- 1 Preheat the oven to 200 °C top/bottom heat. Wash the white cabbage (1 Kopf, ca. 1,2 kg), halve it and leave the core attached. Cut into 6–8 equally sized wedges, place on a baking tray, sprinkle with a little salt and drizzle with 3 EL olive oil. Pre-roast in the hot oven for ca. 15 Minuten.
- 2 Meanwhile, finely chop 4 garlic cloves and cut 80 g dried tomatoes into small pieces. Heat 1 EL olive oil in a pan and sauté garlic and dried tomatoes in it for ca. 2 Minuten.
- 3 Add 400 g chopped tomatoes (canned) and 200 ml cream, stir in 80 g grated Parmesan and season everything with 1 TL paprika powder, 1 TL Italian herbs, a little salt, a little pepper and a little chili flakes. Let the sauce simmer for ca. 5 Minuten.
- 4 Pour the sauce over the pre-roasted cabbage wedges and return everything to the oven. Bake at 200 °C for ca. 20–25 Minuten until the wedges are butter-soft.
- 5 For the topping, mix 40 g panko or breadcrumbs with 40 g grated Parmesan and 2 EL olive oil in a bowl.
- 6 Sprinkle the Parmesan topping evenly over the cabbage wedges and bake for a further 8–10 Minuten until golden brown and crispy.
- 7 Briefly remove the dish from the oven, let the cabbage cool slightly and serve with the sauce.
Notes & tips
Wedges tip: Be sure to leave the core attached and cut wedges as evenly sized as possible — this way they cook evenly and do not fall apart. Variation: With pointed cabbage instead of white cabbage, the dish becomes more tender and needs about 10 Minuten less oven time. Leftovers tip: Reheat leftover wedges together with the sauce in the baking dish or pan. Serving idea: On its own with baguette as a main dish or as a side with roasts, steak or sausages. Note: Contains milk and gluten.
Nutrition
estimated per serving- Calories
- 602 kcal
- Protein
- 11 g
- Fat
- 45 g
- Carbs
- 52 g
– = ingredient not in nutrition database (estimate incomplete)
