Sort ingredients
techna
QR Code
Listen
Pdf
Preheat oven to 350°F. Slice cabbage in half through the root. Cut each half into 4 (2-inch-thick) wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron skillet or other heavy-bottomed ovenproof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with ⅛ teaspoon pepper. Repeat the procedure with 1 tablespoon oil and the remaining cabbage wedges and ⅛ teaspoon pepper. Do not wipe the skillet clean.
Reduce heat under skillet to medium. Add the remaining 2 tablespoons oil, swirling to coat. Add sliced onion; cook, stirring often, until softened, 2 to 3 minutes. Add sliced garlic, 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add ½ cup vinegar; cook, stirring occasionally, until reduced by about half, 2 to 3 minutes. Remove from heat.
Add 1 cup broth and 2 teaspoons mustard to the mixture in the skillet; whisk to combine. Nestle the cabbage wedges into the mixture, overlapping as needed to fit.
Bake until the cabbage is very soft and caramelized around the edges and the liquid is mostly absorbed, about 1 hour, flipping the cabbage once. Sprinkle the cabbage with Parmesan and salt. Garnish with parsley, if desired.