Garlic Butter Melting Cabbage
This Garlic Butter Melting Cabbage is slow-braised in butter, garlic, and white wine until tender and caramelized, creating a rich, savory, melt-in-your-mouth side dish that pairs perfectly with any meal.
6 Servings
Ingredients
- 2 to 3 tablespoons olive oil
- 1 medium head green or red cabbage about 1 ½ pounds, cut into 8 wedges with the core intact
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- ½ cup dry white wine
- 1 to 2 cups chicken or vegetable stock
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf optional
- Juice of ½ lemon
- 2 tablespoons unsalted butter optional
- Fresh chopped parsley or dill for garnish (optional)
Instructions
Preheat the oven:
- Set the oven to 375°F (190°C). Line up the necessary ingredients and prepare a large oven-safe skillet or cast iron pan.
Sear the cabbage:
- Heat 2 tablespoons of olive oil in the skillet over medium heat until shimmering. Arrange the cabbage wedges, cut side down, in a single layer. Press lightly to ensure full contact with the pan. Sear each side for 3–7 minutes, or until deeply golden and caramelized. If the skillet cannot fit all wedges at once, work in batches. Once browned, remove the cabbage to a plate and set aside.
Sauté the onions and garlic:
- Add another tablespoon of olive oil to the pan if needed. Add the sliced onions and sauté for approximately 5 minutes, or until they soften and begin to brown. Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Deglaze the pan:
- Pour the white wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 1–2 minutes to reduce slightly and allow the alcohol to cook off.
Add the stock and seasonings:
- Return the seared cabbage wedges to the skillet in a single layer or as close as possible. Pour in enough stock to reach halfway up the sides of the cabbage. Season evenly with salt and black pepper, and add the bay leaf if using.
Bake the cabbage:
- Transfer the skillet to the preheated oven and bake for 35–45 minutes, or until the cabbage is tender and can be easily pierced with a fork. The liquid should reduce slightly, forming a flavorful sauce.
Finish with lemon and butter:
- Remove the skillet from the oven. Discard the bay leaf, if used. Drizzle the cabbage with fresh lemon juice and swirl in the butter until melted and incorporated.
Serve and garnish:
- Transfer the cabbage to a serving dish and spoon the pan juices over the top. Garnish with freshly chopped parsley or dill, if desired. Serve immediately while warm.
Notes
This Garlic Butter Melting Cabbage recipe is naturally gluten-free when prepared with certified gluten-free chicken or vegetable stock. Double-check all packaged ingredients, particularly the stock and wine, to ensure no gluten-containing additives are present. For additional richness, use a small pat of gluten-free butter before serving. The dish will remain tender, aromatic, and just as flavorful without any modifications to texture or taste.