Once You Make Melting Cabbage, You'll Never Make The Veggie Another Way - Tasting Table

"Melting cabbage - and any other "melting" vegetable - is named for its velvety texture that melts in your mouth as you eat it. The soft consistency is achieved using a moist cooking technique, but this is a far cry from mushy, bland, boiled cabbage. The dish starts with searing cabbage wedges in a skillet to imbue the vegetable with rich caramelized flavors and a browned exterior for textural contrast."

"This is not the quickest of cabbage recipes to make, requiring around an hour in the oven, but the hands-off cooking time makes all the difference when it comes to turning this humble brassica into something you'll want to make again and again. It's a great side for winter dishes like roast chicken or pork chops but can be served as a vegetarian main atop soft polenta or mashed potato."

"Part of the appeal of melting cabbage is just how simple it is, but that simplicity paves the way for countless variations. At its most basic, all you need is a green or savoy cabbage, butter or olive oil for the searing step, and chicken or vegetable broth for braising. If you're feeling luxurious, some extra butter added at the end will help to give it a glossy sauce."

Melting cabbage yields a velvety, melt-in-the-mouth texture by searing cabbage wedges to caramelize the exterior and then slow-braising them under foil in a flavorful broth. The inner leaves become soft while absorbing rich broth flavors; the technique requires about an hour in the oven but minimal hands-on effort. The result pairs well with roast chicken or pork chops and can serve as a vegetarian main over polenta or mashed potato. Simple additions include garlic, thyme, white wine, cream, extra butter, grated parmesan, or gruyere and a broil finish for indulgence.

Read at Tasting Table