Why It Works
- Cutting the cabbage into thick wedges creates maximum textural contrast between the lightly caramelized exterior and tender interior.
- Baking the cabbage uncovered for the second half of cooking ensures the cooking liquid reduces into a flavorful sauce.
- Mounting the sauce with butter before serving it gives it a rich flavor and glossy sheen.
Cabbage—often overlooked for its brassica cousins like Brussels sprouts or versatile cauliflower—may not spark excitement with many people. That’s a shame, because cabbage has a lot to offer: It’s nourishing, affordable, readily available year-round, lasts a long time in the fridge, and—like many of its fellow cruciferous vegetables—has the potential for exceptional deliciousness.
Cabbage just needs the right cooking technique to shine. With the recipe we’re sharing here, our Birmingham, Alabama-based test kitchen colleague Tricia Manzanero Stuedeman gives cabbage the proper glam treatment it deserves. Our melting cabbage recipe uses an easy, mostly hands-off cooking method: It’s slowly braised in the oven with moist-heat (as opposed to dry heat as with roasting).
Serious Eats / Jen Causey
The cabbage wedges are first seared to develop caramelized edges with deep flavor, before they’re combined with sliced onions and braised with a flavorful cooking liquid until the cabbage achieves its velvety smooth “melted” texture and the onions are jammy. The cooking liquid is packed with flavor from broth (chicken or vegetable will work well here), garlic, fresh thyme, honey, sherry, mustard, and dried herbs. Once the cabbage is slowly braised in the oven until tender, the cooking liquid is mounted with butter and transformed into a savory, glossy sauce that’s delicious spooned over the cabbage.
Cutting the cabbage head into thick wedges helps build up a nice contrast between deeply browned exterior leaves and a tender, meaty interior. The cabbage wedges are hefty enough that when you cut into them, it’s almost like cutting into a big vegetable steak. When preparing and slicing the wedges, make sure to keep the root intact by cutting through the center core. This keeps the pieces whole once cooked but exposes the folds in the leaves, which then soak up the flavors of the sauce. The complete picture is a cabbage dish that’s anything but boring.
Serious Eats / Jen Causey
This versatile dish pairs beautifully with roast chicken and juicy pork chops. It’s also great served over a simple pasta or with rice for a filling vegetable-forward main dish.
This recipe was developed by Tricia Manzanero Stuedeman; the headnote was written by Leah Colins.
The Secret to Silky, Savory Cabbage? Melt It
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One 2-pound (907 g) head green cabbage, any bruised outermost leaves removed
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1/4 cup (60 ml) neutral cooking oil such as canola oil, divided
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1 1/2 teaspoons Diamond Crystal kosher salt, divided, plus more to taste; for table salt, use half as much by volume
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1/2 teaspoon freshly ground black pepper, divided, plus more to taste
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5 tablespoons (70 g) unsalted butter, divided
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1 small yellow onion (6 ounces; 170 g), thinly sliced
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5 large cloves garlic, thinly sliced (about 3 tablespoons)
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1/2 cup (120 ml) dry sherry
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1 1/2 cups (360 ml) unsalted homemade chicken or vegetable stock or store-bought unsalted chicken or vegetable broth
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Four thyme sprigs, plus more fresh leaves for garnish
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2 tablespoons (30 ml) stone-ground mustard
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2 teaspoons (10 ml) honey
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1/2 teaspoon dried Italian seasoning or a combination of 1/4 teaspoon dried oregano plus 1/4 teaspoons dried basil (see notes)
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Adjust oven rack to middle position and preheat oven to 375°F (190℃).
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Slice cabbage in half through core. Cut each half through core into four wedges (approximately 2 inches thick each), keeping the stem intact. In a 12-inch stainless steel or cast iron skillet, heat 2 tablespoons oil over medium heat until shimmering. Add 4 cabbage wedges; cook until browned on both sides, 3 to 5 minutes per side. Transfer to a large plate; sprinkle both sides evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Repeat with remaining 2 tablespoons oil and remaining cabbage wedges; then sprinkle both sides evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Wipe skillet dry.
Serious Eats / Jen Causey
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Heat 2 tablespoons butter in now-empty skillet over medium heat until melted; add onion and garlic and cook, stirring often, until onion is softened and just starting to brown, 2 to 4 minutes. Add sherry and cook, stirring frequently, until nearly evaporated, about 3 minutes. Increase heat to medium-high and add broth, thyme sprigs, mustard, honey, Italian seasoning, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring occasionally, until boiling, about 3 minutes.
Serious Eats / Jen Causey
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Remove skillet from heat, and carefully nestle seared cabbage wedges into skillet cut sides down, in a single layer, overlapping slightly if necessary.
Serious Eats / Jen Causey
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Cover and bake for 45 minutes. Uncover and flip cabbage wedges and continue to bake, uncovered, until cabbage is very tender and sauce is reduced, about 60 to 70 minutes. Remove from oven, transfer cabbage wedges to a platter, and keep warm. Wearing kitchen mitts when handling skillet, gradually stir remaining 3 tablespoons butter into sauce, 1 tablespoon at a time, until melted and well combined. Season to taste with salt and pepper, if needed. Return cabbage to skillet, or pour sauce over cabbage on serving platter. Garnish with thyme, and serve.
Serious Eats / Jen Causey
Special Equipment
12-inch stainless-steel or cast iron skillet with lid
Make-Ahead and Storage
Leftovers can be refrigerated in an airtight container for up to 4 days.