Bougie Grubs Creamy Roasted Cabbage
INGREDIENTS
- 1 (2¼-pound) head green cabbage, outermost leaves removed
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 cup thinly sliced yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon Italian dressing
- ¼ teaspoon crushed red pepper
- ¼ cup chive and onion cream cheese
- 2 cups reduced-sodium, no-chicken or vegetable broth
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 cup finely grated Parmesan cheese, divided
- Chopped parsley for garnish
DIRECTIONS
- Preheat the oven to 350°F. Slice the cabbage in half through the stem end. Cut each half into four wedges, keeping the stem and core intact—heat one tablespoon of oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add four cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with salt and pepper. Repeat with the remaining wedges.
- Reduce heat to medium; add the remaining two tablespoons of oil, onion, garlic, one teaspoon of Italian dressing, and ¼ teaspoon of crushed red pepper. Cook, stirring often, until the onion softens and browns, 2 to 3 minutes. Add cream cheese; cook, stirring constantly, until melted and creamy, about one minute. Stir in two cups of broth and the remaining ¼ teaspoon each of salt and pepper; cook, stirring occasionally, until boiling.
- Stir two teaspoons each cornstarch and water together in a small bowl until smooth; whisk into the mixture in the pan. Remove from heat; whisk in ½ cup Parmesan until melted.
- Return the cabbage wedges to the pan; bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes. Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining Parmesan. Garnish with sundried tomatoes and parmesan cheese.
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