I’ll confess, I was never a fan of cabbage until I stumbled upon Stephanie A. Ganz’s recipe for melting cabbage. This method produces wonderfully caramelized wedges with soft, buttery cores, yet retains a pleasant crunch.
Though cabbage typically seems unexciting and bland, this cooking approach really emphasizes its inherent sweetness. After discovering some more heads of cabbage on sale at the grocery store, I was eager to try this technique again, but this time with a sweet and sour variation.
If you doubt that sweet and sour could possibly suit cabbage, think again. Red wine vinegar introduces a light acidity with a hint of fruitiness, while orange juice lends a sweet vibrancy and those familiar citrus flavors. Maple syrup provides a layer of caramel richness, and butter ties everything together beautifully. The charred edges of the cabbage bring a slight bitterness that complements the other flavors perfectly.
Tips for Perfect Sweet and Sour Melting Cabbage
- For optimal searing, utilize a cast-iron skillet. Sear the cabbage wedges in batches to avoid overcrowding, which ensures each piece chars nicely.
- Use a flexible fish spatula for flipping the cabbage wedges, as it’s gentle enough to handle the soft centers without breaking them.
- I recommend drizzling the sweet and sour sauce over the cabbage after plating. This allows the sauce to seep into the charred crevices, ensuring every bite is flavorful.
More Autumn Vegetable Standouts
- Microwave Sweet Potato
- Feta and Tomato-Stuffed Spaghetti Squash
- Sweet and Creamy 4-Ingredient Beets
- Kale and Shaved Brussels Sprout Salad with Bacon
Sweet and Sour Melting Cabbage
Cook Time: 65 mins
Total Time: 70 mins
Servings: 4 to 6
Ingredients
- 4 tablespoons olive oil, divided
- 1 medium head green or red cabbage (about 1 1/2 pounds), cut into 8 wedges with core intact
- 1 cup orange juice
- 2 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon salt
Method
- Preheat the oven to 375°F.
- Sear the cabbage: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat for 2 minutes. In batches, place half of the cabbage wedges cut-side down in the skillet. Sear, occasionally pressing down to ensure good contact with the skillet, until the first side is deeply browned, 3 to 7 minutes. Flip and brown the other side similarly, then transfer the wedges to a plate. Add the remaining olive oil and repeat with the remaining cabbage.
- Make the sweet and sour sauce: Pour orange juice into the empty skillet and scrape up any browned bits. Simmer for 1 minute. Remove from heat, then stir in red wine vinegar, maple syrup, and butter until the butter melts and the sauce is smooth. Return the seared cabbage to the skillet, arranging in a single layer, and sprinkle evenly with salt.
- Braise the cabbage: Transfer the skillet to the oven and bake until the cabbage is very tender and the cores can easily be pierced with a fork, about 45 minutes. Serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
