Sweet and sour cabbage
Prep Time:
10 minutes
Cooking Time:
1 hour
Servings:
5
Cook Mode
(Keep screen awake)
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
Directions
Preheat the oven to 375°F.
Sear the cabbage:
Heat 2 tablespoons of the olive oil in a large cast iron skillet over medium heat for 2 minutes. Working in batches, add half of the cabbage wedges to the pan, cut-side down. Sear, pressing occasionally to ensure good contact with the pan, until deeply browned on the first side, 3 to 7 minutes. Flip and cook the other side until equally browned, another 3 to 7 minutes.
Transfer the wedges to a plate, add the remaining olive oil to the pan, and repeat searing with the remaining cabbage.
Deglaze the pan:
Add the orange juice to the now-empty pan and scrape up the browned bits from the bottom with a spatula. Simmer over medium heat for 1 minute.
Make the sweet and sour sauce:
Turn off the heat and stir in the red wine vinegar, maple syrup, and butter. Stir until the butter has melted and the sauce is smooth. Return the seared cabbage wedges to the pan in a single layer, cut-sides down, and sprinkle evenly with the salt.
Braise the cabbage:
Transfer the skillet to the oven. Bake until the wedges are very tender and a fork easily pierces the cores, about 45 minutes. Serve warm.
