Melted French Onion Cabbage
— GF — DFO — V — VGO —
With plenty of overwintered cabbages in the garden and the onions starting to go in storage, this side dish capitalizes on both! A take on French onion soup, caramelized onions that are topped with the charred cheesy cabbage that melts in your mouth. Make it into a meal by pairing it with sausages and mashed potatoes.
INGREDIENTS
Melted Cabbage Wedges:
1 medium to large cabbage, cut into 8 wedges
2 tbsp of olive oil
1 tbsp of butter, melted (sub olive oil if VG or DF)
1-2 garlic cloves, crushed
salt & pepper to taste
1 cup of grated gruyère (or parmesan) (omit if VG or DF)
Caramelized French Onions:
2 lrg or 3 medium sweet onions, sliced
1 tbsp olive oil (and/or butter)
1 tsps soy sauce (tamari or coconut aminos for GF options)
1 garlic clove, crushed
2 tsps of fresh thyme (about 5-6 sprigs)
2 tbsps of dry white wine (optional)
¼ cup of broth (chicken or veggie) or water
1 tbsp of apple cider vinegar
salt & pepper to taste
INSTRUCTIONS
(1) Preheat oven at 425°F.
(2) Cut cabbage into 8 equal sized wedges leaving a bit of the core on each of them to ensure they don’t fall apart. Oil baking pan and space the cabbage wedges onto it.
(3) Mix oil and/or melted butter with the crushed garlic. Brush the wedges with the mixture. Salt and pepper to taste.
(4) Roast in oven for 20 minutes, then flip wedges over. Place back in oven and roast for another 15-20 minutes.
(5) While the cabbage is in the oven, slice onions. Heat oil and/or butter on a pan or cast-iron skillet on medium heat. Add your onion and sauté until softened, around 5 minutes.
(6) Add thyme, crushed garlic, white wine (if using), soy sauce, broth/water, salt and pepper. Reduce heat to medium-low and stir occasionally for another 15 minutes until onions are caramelized. Add the vinegar and cook for a couple more minutes.
(7) Nearing the last few minutes for the roasted cabbage, add the shredded cheese on top. Place back in the oven until cheese just starts to bubble. Take out and nestled into the onions on the pan, or serve it alongside. Add some fresh thyme or parsley for a finishing touch. Enjoy!
Adapted from EatingWell’s recipe.