Chou fondant à l’ail

Ingrédients

• 1 medium head green cabbage
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 8 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 small lemon
• 2 tablespoons chopped, fresh parsley, for garnish

Préparation

1. 1

   Preheat the oven to 350 F.

2. 2

   Cut the cabbage into 8 wedges, slicing through the core so each wedge stays intact.

3. 3

   Heat half of the olive oil in a large skillet over medium heat.

4. 4

   Working in batches, sear the cabbage wedges cut side down for 4-5 minutes per side, until the faces are lightly golden. Add the remaining oil for the second batch.

5. 5

   Arrange the seared wedges snugly in a single layer in a 9 x 12-inch baking dish. Based on the size of your cabbage, you might only be able to fit 6 wedges.

6. 6

   Melt the butter in the same skillet and bring the heat to medium.

7. 7

   Add the shallot and garlic and cook for 2 to 3 minutes, until the garlic is fragrant and lightly golden at the edges.

8. 8

   Pour in the broth, scraping up the browned bits from the bottom of the pan.

9. 9

   Stir in the cream, ¾ cup Parmesan, oregano, red pepper flakes, salt, and pepper.

10. 10

    Cover and simmer the sauce for 10 minutes.

11. 11

    Pour the sauce evenly over the cabbage wedges.

12. 12

    Bake for 60 minutes, until a knife slides easily into the thickest part of a wedge and the tops are golden brown with crisped edges.

13. 13

    When you have 20 minutes left to bake, add the remaining Parmesan on top and continue baking.

14. 14

    Drizzle the lemon juice evenly over the baked cabbage and add chopped parsley before serving.