Coat a 3-quart oval, round or rectangular baking dish with cooking spray.
Slice cabbage in half through the root.
Cut each half into 4 wedges, keeping the root intact.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong
Heat 112 tablespoons oil in a large nonstick skillet over medium-high heat.
Transfer to the prepared baking dish.
Repeat the procedure with 112 tablespoons oil and the remaining 4 cabbage wedges.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong
Sprinkle with 14 teaspoon each pepper and salt.
Let the skillet cool for 2 minutes.
Whisk 12 cup broth and 112 teaspoons cornstarch in a measuring cup until combined.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong
Add 1 cup cream; bring to a simmer.
Whisk in the broth mixture; cook, whisking often, until slightly thickened, 2 to 3 minutes.
Whisk in 1 cup Parmesan until melted.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong
Pour the sauce over the cabbage wedges in the baking dish.
Remove the dish from the oven; increase oven temperature to broil.
Sprinkle the cabbage evenly with 12 cup Gruyere and the remaining 12 cup Parmesan.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong
Broil until browned in spots, 4 to 6 minutes.
Garnish with more thyme, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
