Make This ASAP: Creamy Baked Cabbage with Garlic, Thyme and White Wine
I began writing this post as a dialogue between two people about cabbage. It was idiotic and I scrapped the whole thing, wasted an hour and am now just going to hand this recipe over to you.
It’s a dish that will make you crave cabbage. No joke. You should make this as soon as you can. Greg and I dined on the creamy baked cabbage with white wine, fresh thyme and garlic last night. Both of us gave it rave reviews. I’m going to serve it at least once a week while cabbage flourishes. All 7 ingredients I usually have on hand (I bet you have most of them in your kitchen too).
Everything about this is perfect as a side dish for fall and winter. Plus, you can easily turn it into an entire meal with a few additions (see below).
With the cream, wine and the savory flavor, to the hint of sweetness from the onion and tender cabbage, topped with everyone’s favorite, butter, then sprinkle in some fresh thyme and you’ll be extremely happy that cabbage is both a thrifty buy and in season at this very moment (through winter). Maybe it’s in your garden. Bonus!
Thank the blog site Daily Unadventures In Cooking for this recipe. Katerina, the writer of that wonderful blog, suggested placing it with pasta or tossing in bacon while sautéing the onion and my other suggestion is to add breadcrumbs with a smidge more butter to help brown the top. I think adding smoked sausage would take it from side dish to main dish…I’ve convinced myself that that is what I’ll be doing for the next time.
Creamy Baked Cabbage with Garlic, Thyme and White Wine from Daily Unadventures In Cooking
Serves 2 to 4
1 large head of green cabbage, outer leaves removed, cut in half, core removed and cut into bite-sized slices
1 tbsp butter
½ cup white onion, thinly sliced
2 cloves garlic, smashed and chopped
1 tbsp fresh thyme leaves
coarse salt and freshly ground pepper
¼ cup white wine
1/3 cup heavy cream
Preheat the oven to 375F.
Bring a large pot of water to a boil with a large pinch of salt. Drop the cabbage slices into the water and boil for 2 to 4 minutes, until it begins to soften. Drain and place in cold water and set aside.
In a large skillet (very large and ovenproof is better but not required), melt the butter on medium low. Add the onion and cook for 5 minutes or until tender. Add the garlic and fresh thyme with a generous amount of coarse salt and freshly ground pepper. Sauté for 5 more minutes and then add the drained cabbage, turning the heat to medium. Toss and cook for 5 more minutes, then add the wine. Simmer until reduced and add the cream, stir all of the ingredients together and either place in a dish or directly place the ovenproof skillet in the oven to bake for 30 minutes.