Braised Cabbage Wedges with Gouda and Pomegranate
Servings 6
Ingredients
- 1 green cabbage (about 2.5 lbs)
- 2 tbsp butter, cut into small cubes
- Olive oil
- Kosher salt
- 1 ½-2 cups grated gruyere cheese
- Black pepper
- Chopped fresh parsley
- Pomegranate seeds (optional)
Items you can prep ahead (optional)
- Cut cabbage into wedges
- Boil the cabbage
- Grate 1 ½-2 cups cheese
Instructions
- Preheat the oven to 450F or 425F convection
- Bring a large pot of water to a boil (enough water to submerge the cabbage wedges).
- Cut the cabbage in half lengthwise, then cut into 1-inch thick wedges, making sure to keep the root intact so the leaves don’t fall off (you’ll probably have about 10 wedges).
- Add cabbage to the boiling water, bring back to a boil, and then boil for 5 minutes or until tender. Carefully remove with tongs, letting excess water drip out, and transfer back to your cutting board. If leaves are floating in the water, just remove those too. We will still use them.
- Grease the bottom and ½ up the sides of a 9x13-inch baking dish. Arrange the cabbage in the dish so they fit snuggle in one layer. Top the cabbage evenly with the butter cubes. Drizzle the wedges with some olive oil and sprinkle salt generously all over to coat each wedge. Bake for 25 minutes, or until the cabbage is tender and charring in spots.
- Cover each wedge with cheese and bake for 3 more minutes, or until the cheese is melted and just bubbling.
- Serve topped with black pepper, fresh herbs, and pomegranate (if using).
Notes
Substitutions:
- To make vegan, skip the cheese (or sub with vegan cheese) and use vegan butter.
- You could also use fontina, cheddar, or any other melty cheese you like.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Feel free to top with additional cheese!
- This would go really well with a cooked sausage and mustard.