Low Iodine Classic Braised Cabbage
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Learn more →Ingredients
4 servings
- 1 small head green cabbage (about 2 lb), outer leaves removed
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
- 1 tsp fresh thyme leaves
- 1 bay leaf
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 8 equal wedges, keeping the core intact on each wedge so the leaves hold together during braising.
- 2
Melt the butter with the olive oil in a 12-inch oven-safe skillet over medium-high heat until the foam subsides. Add the cabbage wedges cut-side down in a single layer and sear, undisturbed, for 3 to 4 minutes until the cut face is deep golden brown. Flip to the second cut side and sear for another 3 minutes until similarly browned. Transfer the seared wedges to a plate.
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