Ingredients:

  • 1 large head Green Cabbage (approx. 2 lbs / 900g)
  • 4 cloves Garlic, smashed and peeled
  • 2 tbsp Neutral oil (for searing)
  • 1/2 cup Low-sodium chicken or vegetable broth
  • 4 tbsp Unsalted butter
  • 1 tbsp Apple cider vinegar
  • 1/2 cup Freshly grated Parmigiano-Reggiano
  • 1 tsp Red pepper flakes
  • 1/2 tsp Flaky sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Cut the cabbage into 8 equal wedges, ensuring the core remains intact to keep the leaves connected during the searing process.
  2. Heat 2 tablespoons of oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place cabbage wedges cut-side down.
  3. Sear the wedges for 4–5 minutes without moving until the edges are dark brown and caramelized. Flip and repeat on the second cut side.
  4. Reduce heat to medium-low. Tuck the smashed garlic cloves between the cabbage wedges.
  5. Pour in the broth and apple cider vinegar, then dot the cabbage wedges with the unsalted butter.
  6. Cover the skillet tightly with aluminum foil or a lid. Braise for 40 minutes until the cabbage is translucent and completely tender.
  7. Remove the cover. Sprinkle with grated Parmigiano-Reggiano, red pepper flakes, flaky sea salt, and black pepper. Allow the cheese to melt and the liquid to reduce into a glaze before serving.