MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Melting Cabbage
Categories: Vegetables, Poultry, Herbs, Cheese
Yield: 8 servings

2 lb Head green cabbage
3 tb Olive oil' divided
1 md Onion; chopped
1 1/2 c Chicken stock
1 1/2 ts Salt; divided
1 tb + 2 ts Dijon mustard
1 ts Ground coriander
1/2 ts Caraway seeds
1/4 ts Pepper
1/4 ts Ground nutmeg
4 cl Garlic; grated or minced
Grated Parmesan cheese;
- garnish

Set oven @ 375ºF/190ºC.

Trim cabbage of loose leaves; cut in half. Slice each
half into four equal-sized wedges.

In a large, heavy-bottomed, oven-safe skillet, heat 1
tablespoon oil over medium heat. Sear 4 cabbage wedges
until browned on one side, about 4 minutes. Flip; sear
another 4 minutes on the second side. Remove to a large
plate or cookie sheet. Repeat with 1 tablespoon oil and
remaining 4 cabbage wedges. Set aside.

Wipe skillet dry. Add remaining 1 tablespoon oil; heat
to medium. Add onion; cook, stirring regularly, until
lightly browned, about 3-4 minutes. Add chicken stock,
Dijon mustard, 1 teaspoon salt, coriander, caraway,
pepper, nutmeg and garlic. Bring to a simmer; cook 3-4
minutes. Transfer sauce to a large heat-safe bowl.

Add seared cabbage wedges back to the skillet in a
single layer. Sprinkle with the remaining ½ teaspoon of
salt. Pour the sauce evenly over the wedges. Cover; bake
30 minutes. Uncover; flip cabbage wedges and cook until
the cabbage is easy to pierce with a fork, another 10-15
minutes. Sprinkle with Parmesan cheese. Return to the
oven; bake until the cheese is melted, 2-3 minutes.
Serve hot.

Suzanne Podhaizer, St. Johnsbury, Vermont

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Greenland has 75% of the world's supply of frostbite.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)