Friday, October 23, 2015

Seared and Roasted Cabbage

Cabbage.  Most people either love or hate it.  I am on the LOVE IT bandwagon.  Seriously, a good slaw can make or break lunch.  No joke.  But, let's talk about cooked cabbage . . .seared in a hot pan until the edges char a bit, then add a little broth or water and place in the oven to roast until tender.  SO YUMMY.  Once you make this, it will definitely go into your vegetable rotation.  It pairs excellently with a great roast.

Seared & Roasted Cabbage
Serves 4

1 Small Head of Cabbage (Red or Green)
1 Tablespoon Olive Oil
1 Tablespoon Butter
Nature's Seasoning (or salt and pepper)
1 Cup Chicken Broth or Water

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  For this recipe, you will be using the stovetop and the oven, so you will want to use a pan that can be transferred from the top of the stove and then into the oven.  
Step 2:  Prep your cabbage by washing it and then very carefully cut it into 4 wedges.  Leave the core in!

Step 3:  In a heavy duty fry pan, skillet or small dutch oven - heat the oil to medium.  Once heated, add in the cabbage.  Cook on one cut-side until deeply browned.  Turn the cabbage to the other cut-side and brown that side as well.  Once both sides of the cut wedges are browned, add the butter to the pan along with the broth (or water).  Season the wedges on all sides with the Nature's Seasoning or salt and pepper.

Step 4:  Place the pan in the oven, uncovered - and bake for 45 minutes to 1 hour.  

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