Best Cabbage Recipe by Sebastian Graus

Adapted by Bob Morano

Ingredients:

• 1 large head of green cabbage cut into 8 wedges - keep core on (see step #1 below)

• 2 large yellow onions (thin-sliced)

• 4-6 garlic cloves (minced)

• 2-3 TBSP olive oil

• 2 TBSP butter

• ¼ cup of white wine (or any type of stock)

• 2 cups of heavy cream

• 2-3 sprigs of thyme

• ½ cup shredded fontina cheese

• ¼ cup grated parmesan chees

• Kosher Salt & Fresh ground black pepper

Method:

1. Face the cabbage core towards you and cut cabbage in half thru core, trim stem…then lay flat and cut in half again, then cut each ¼ in half again for 8 wedges total

2. Arrange wedges evenly on a baking sheet and season and season with a sprinkle of kosher salt & black pepper

3. Next you want to peel, then halve and thinly slice the onions and mince the garlic set aside

4. Heat a large skillet over med-high heat, once heated…add the olive oil (enough to coat bottom of pan)

5. When it’s hot, start sautéing four wedges at a time on one side until every side (16 total) are all a golden brown; arrange all wedges back onto your baking sheet

6. Lower the heat on the skillet and add the butter, then add all of the sliced onions, season with a pinch of salt and some pepper (always season as you go ;)…sauté for a about 5 minutes until onions are translucent then add the minced garlic and cook for another minute or two until soft & fragrant

7. Slide the onion/garlic mixture down to one side of the pan and start adding back the cabbage wedges into the pan, evenly adding the onion mixture on top of each wedge

8. Pour the wine or stock over top of the wedges

9. Next start adding the heavy cream over top of the wedges until it’s about an inch higher on the edges of the pan

10. Sprinkle the thyme on top

11. Sprinkle the fontina and then the parmesan cheese over top of the entire dish

12. Put into the pre-heated oven @ 400°F for 20-30 minutes

13. Garnish with more black pepper & toasted breadcrumbs