Savoury and creamy punch with a hint of sweet at the end gives this braised cabbage recipe incredible flavour! Uses our EVOO, and a new vinegar in stock that's a sweeter version of an Apple Cider vinegar called the Dolce Mela!
Ingredients
Best pan to use: Oven-safe skillet or shallow Dutch oven
1 large green cabbage
4 tbsp EVOO, we recommend an Arbequina or Medium Intensity
1 medium white onion, diced
6 cloves garlic, minced
1 tsp Italian seasoning
Salt and freshly cracked black pepper, to taste
8 oz mascarpone
1 cup vegetable stock
Dolce Mela (Sweet Apple) Organic Vinegar, for finishing - Available in-store only, for now...
Instructions
Preheat oven to 375.
Cut the cabbage into quarters, keeping the core intact so the wedges hold together. Season lightly with salt and pepper.
Heat EVOO in an oven-safe pan over medium-high heat. Add cabbage wedges cut-side down and sear until deeply golden, about 3–4 minutes per side. Remove and set aside.
Lower heat to medium. Add onion and sauté until soft and translucent, about 4–5 minutes. Add garlic and Italian seasoning cooking 30 seconds until fragrant.
Add mascarpone and vegetable stock. Stir gently until smooth and fully incorporated. Simmer 5 minutes until slightly reduced and creamy.
Nestle cabbage wedges back into the sauce. Spoon sauce over the tops. Transfer pan to a bake uncovered for 40 minutes, until cabbage is tender.
Drizzle with Hot Honey Vinegar and enjoy!