About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cabbage in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cabbage, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 6 wedges, keeping the core intact so the leaves hold together.
Heat the olive oil in a large oven-safe skillet or braising pan over medium-high heat until shimmering. Season the cabbage wedges on the cut sides with the salt, then place them cut-side down in the pan in a single layer. Sear undisturbed for 3 to 4 minutes until the cut face is deep golden brown, then flip to the second cut side and sear for another 3 minutes until golden. Transfer the seared wedges to a plate.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
