Skillet-Roasted Cabbage
By Morgan BollingPublished on January 4, 2016
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
When slicing the cabbage into wedges, be sure to leave the core intact so the wedges don’t fall apart when being flipped in step 3. Be sure not to buy a head of cabbage that weighs more than 2 pounds. If you do, the wedges will not fit in the skillet.
Instructions
- Halve cabbage through core. Cut each half into 3 approximately 2 1/2-inch wedges through core, leaving core intact (you should have 6 wedges).
- Combine 1/4 cup water and oil in 12-inch nonstick skillet. Arrange wedges in single layer in skillet, 1 cut side down. Sprinkle wedges with 1 teaspoon salt and cook over medium heat, uncovered, until water has evaporated and wedges are well browned, 16 to 20 minutes.
- Flip wedges to second cut side, add remaining 2 tablespoons water to pan, and cook, covered, until wedges are tender and second side is well browned, 4 to 6 minutes longer.
- Evenly scatter butter among wedges and cook, uncovered, until butter is melted and bubbling, about 1 minute. Evenly sprinkle basil, caraway, and 1/2 teaspoon pepper over wedges. Continue to cook, using large spoon halfway through cooking to baste wedges with melted butter (tilting skillet so butter pools at low point and can be easily scooped into spoon), until fragrant, about 1 minute.
- Transfer wedges to serving platter. Off heat, stir lemon juice into any remaining butter in skillet, then spoon over wedges. Season with salt and pepper to taste. Serve.
Time
40 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
To mimic the caramelized flavors of oven-roasted cabbage, we start with a small 2-pound head and cut it into 6 wedges: the perfect size to fit comfortably in a 12-inch skillet. Keeping the core intact holds the wedges together during cooking. Adding some water to the skillet steams the wedges, helping them cook through. A simple mix of butter, caraway seeds, basil, and lemon juice finishes this satisfying side.
Before You Begin
When slicing the cabbage into wedges, be sure to leave the core intact so the wedges don’t fall apart when being flipped in step 3. Be sure not to buy a head of cabbage that weighs more than 2 pounds. If you do, the wedges will not fit in the skillet.
Instructions
- Halve cabbage through core. Cut each half into 3 approximately 2 1/2-inch wedges through core, leaving core intact (you should have 6 wedges).
- Combine 1/4 cup water and oil in 12-inch nonstick skillet. Arrange wedges in single layer in skillet, 1 cut side down. Sprinkle wedges with 1 teaspoon salt and cook over medium heat, uncovered, until water has evaporated and wedges are well browned, 16 to 20 minutes.
- Flip wedges to second cut side, add remaining 2 tablespoons water to pan, and cook, covered, until wedges are tender and second side is well browned, 4 to 6 minutes longer.
- Evenly scatter butter among wedges and cook, uncovered, until butter is melted and bubbling, about 1 minute. Evenly sprinkle basil, caraway, and 1/2 teaspoon pepper over wedges. Continue to cook, using large spoon halfway through cooking to baste wedges with melted butter (tilting skillet so butter pools at low point and can be easily scooped into spoon), until fragrant, about 1 minute.
- Transfer wedges to serving platter. Off heat, stir lemon juice into any remaining butter in skillet, then spoon over wedges. Season with salt and pepper to taste. Serve.
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