Ingredients:

  • 1 large head Green Cabbage (approx. 2.5 lbs), cut into 8 thick wedges with core intact
  • 2 tbsp Avocado Oil
  • 3 tbsp Unsalted Butter
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-dried Tomatoes packed in oil, thinly sliced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 1.5 cups Low-Sodium Vegetable Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Freshly Grated Parmesan Cheese
  • Fresh Basil leaves for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Heat avocado oil in a large oven-proof skillet over medium-high heat.
  2. Place cabbage wedges flat-side down in the skillet. Sear for 4 minutes per side until deeply caramelized and mahogany-colored. Flip carefully and sear the second flat side. Remove cabbage to a plate temporarily.
  3. Reduce heat to medium. Add butter to the pan. Once foaming, add garlic, sun-dried tomatoes, oregano, and red pepper flakes. Sauté for 1–2 minutes until fragrant.
  4. Pour in the vegetable broth, scraping the bottom of the pan to release the fond. Whisk in the heavy cream and half of the Parmesan cheese.
  5. Nestle the cabbage wedges back into the pan, seared-side up. Transfer the skillet to the oven and braise for 20 minutes until the cabbage is tender and the sauce has thickened.
  6. Garnish with remaining Parmesan and bake for another 10 minutes until the sauce is bubbling and thick. Garnish with fresh basil before serving.