You’ll inevitably have large and smaller “steaks” cut from the head.
The edges of the baking sheet are the hottest, so larger steaks will benefit from the extra heat.
Roast any extra cabbage separately or store and save for another use.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Line a large rimmed baking sheet with foil.
Trim stem off cabbage.
Slice the cabbage horizontally into 4 (1-inch-thick) steaks.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Place the steaks on the prepared baking sheet.
Brush both sides of the cabbage steaks with olive oil.
Sprinkle both sides evenly with onion powder, 12 teaspoon pepper, paprika and salt.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Roast until tender and browned, about 45 minutes, flipping halfway through.
Cook over medium heat, stirring occasionally, until the shallots are softened, about 3 minutes.
Add broth and wine; bring to a simmer over medium heat.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Simmer, stirring occasionally, until reduced by half, about 15 minutes.
Whisk in cream; bring to a simmer over medium heat.
Remove from heat; whisk in Italian seasoning, salt and pepper until fully combined.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Place 1 cabbage steak on each of 4 plates; spoon sauce onto the steaks.
Garnish with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
(-) Information is not currently available for this nutrient.
