"Melting Cabbage" Is So Good, I Want to Make It for Dinner Every Night

"Hearty wedges of cabbage (you can use the red or green variety) are cooked in a tangy, savory broth until the leaves turn silky and tender, and then uncovered to allow the oven's heat to caramelize the outer leaves and concentrate the pan sauce. If you're looking for a foolproof way to fall in love with cabbage (it's trending right now), this is the recipe to try."

"The texture can't be beat! Starting the cabbage covered gives the leaves time to soften and soak up the flavorful broth. Finishing it uncovered caramelizes the edges and intensifies the juices so that every bite is unforgettable. Then there's the flavor. The ingredients are so simple - broth, apple cider vinegar, dijon mustard to name a few - but they play perfectly together."

Melting is a two-step technique that braises vegetables in a flavorful broth until tender, then finishes them uncovered so the liquid reduces and the outer edges caramelize. Cabbage wedges, red or green, cook in a tangy, savory broth with simple seasonings like apple cider vinegar and dijon mustard, allowing the leaves to soak up the sauce and become silky. Finishing uncovered concentrates the pan sauce and crisps the outer leaves, creating sweet-savory contrasts and intensified juices. The method elevates humble cabbage into a tender, caramelized centerpiece that appeals even to skeptics.

Read at Apartment Therapy