Caramelized Cabbage Recipes

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FALL-APART CARAMELIZED CABBAGE



Fall-Apart Caramelized Cabbage image

Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Dinner     Vegetable     Cabbage     Tomato     Coriander     Cumin     Yogurt     Vegetarian     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Healthy     Cast Iron     Braise     Winter

Yield 4 servings

Number Of Ingredients 11

¼ cup double-concentrated tomato paste
3 garlic cloves, finely grated
1½ tsp. ground coriander
1½ tsp. ground cumin
1 tsp. crushed red pepper flakes
1 medium head of savoy or green cabbage (about 2 lb.)
½ cup extra-virgin olive oil, divided
Kosher salt
3 Tbsp. cilantro or parsley leaves
Plain whole-milk Greek yogurt or sour cream (for serving)
Coarsely cracked black pepper

Steps:

  • Preheat oven to 350°F. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
  • Cut cabbage in half through core. Cut each half into 4 wedges. Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, arrange cabbage in pan, cut side down, and season with salt. Cook until cut sides are lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
  • Pour remaining ¼ cup oil into same skillet. Add spiced tomato paste, reduce heat to medium, and cook, stirring often, until beginning to split and darkened slightly, about 3 minutes. Pour in water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer skillet to oven and bake cabbage, turning halfway through, until liquid is mostly evaporated and cabbage is deeply browned around the edges and very tender, 40-50 minutes.
  • To serve, scatter cilantro over cabbage; top with yogurt and pepper.

CARAMELIZED CABBAGE



Caramelized Cabbage image

This is a really simple recipe I came up with last night during a cabbage crisis! Absolutely delicious, even my husband who thinks he hates cabbage enjoyed this!

Provided by GrumpyIrishLady

Categories     Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 savoy cabbage, cored and sliced
8 ounces bacon lardons
1 large onion, sliced
1/4 cup butter

Steps:

  • Heat lidded skillet over a medium heat and add butter.
  • Saute the onion and bacon in the butter until bacon begins to render fat and onion is just translucent.
  • Add sliced cabbage.
  • Place lid on skillet to allow cabbage to soften.
  • Cook 4-5 minutes, stirring occasionally.
  • Turn heat up to high and stir fry for a few minutes.
  • The cabbage should begin to colour and caramelize with the onions.
  • Season with salt and pepper.
  • Serve immediately.
  • Can be mashed into plain mashed potatoes for a unique champ or "bubble and squeak" if re-fried.

Nutrition Facts : Calories 58.7, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 0.2

ROASTED CHICKEN WITH CARAMELIZED CABBAGE



Roasted Chicken With Caramelized Cabbage image

Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.

Provided by Eric Kim

Categories     dinner, poultry, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds
1 tablespoon packed dark brown sugar
1 whole (3- to 4-pound) chicken
2 1/2 pounds green cabbage (about 1 large head), cored and cut into 1-inch pieces
1 large yellow onion, halved and thinly sliced
5 tablespoons olive oil
1 tablespoon sherry vinegar

Steps:

  • In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
  • Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
  • While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
  • Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
  • Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
  • Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.

CARAMELIZED CABBAGE AND WALNUT PASTA



Caramelized Cabbage and Walnut Pasta image

A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.

Provided by Hetty McKinnon

Categories     weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoon unsalted butter
2 teaspoon cumin seeds
2 leeks, white and tender green parts, thinly sliced into rings
4 garlic cloves, finely chopped
2 pounds finely sliced green cabbage
Kosher salt (Diamond Crystal)
1 pound spaghetti or other long pasta
4 ounces pecorino cheese, grated, plus more for serving
2 to 3 teaspoons freshly ground black pepper, plus more as needed
3 to 4 tablespoons lemon juice (from 1 large lemon)
1 to 1½ cups toasted walnuts, roughly chopped
Handful of chopped chives (optional)

Steps:

  • Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
  • After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
  • Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.

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