WHY THIS RECIPE WORKS Here’s a stovetop recipe that mimics the melt-inyour-mouth caramelized flavors of oven-roasted cabbage. A small head of cabbage cut into six wedges fit comfortably in a 12-inch skillet. Adding some water to the skillet steamed the wedges, helping them cook through evenly. A simple mix of butter, caraway seeds, basil, and lemon juice finished this satisfying side dish. When slicing the cabbage into wedges, be sure to leave the core intact so the wedges don’t fall apart when flipped in step 2. Avoid heads of cabbage that weigh more than 2 pounds, because the larger wedges will not fit in the skillet. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Serves 6
Total time: 40 minutes
INGREDIENTS
- ¼ cup water
- 2 tablespoons vegetable oil
- 1 head green cabbage (2 pounds), cut into 6 wedges through core
- Salt and pepper
- 4 tablespoons unsalted butter, cut into 4 pieces
- 3 tablespoons chopped fresh basil
- ½ teaspoon caraway seeds
- 1 tablespoon lemon juice
PREPARATION
- Combine water and oil in 12-inch nonstick skillet.
- Arrange cabbage wedges cut side down in a single layer in skillet.
- Sprinkle with 1 teaspoon salt and cook over medium heat, uncovered, until water has evaporated and wedges are well browned, 16 to 20 minutes.
- Flip wedges to the second cut side and add 2 tablespoons water to the skillet.
- Cover and cook until wedges are tender and the second side is well browned, 4 to 6 minutes.
- Scatter butter among wedges and cook, uncovered, until butter is melted and bubbling, about 1 minute.
- Sprinkle with basil, caraway seeds, and ½ teaspoon pepper and continue to cook, using a large spoon halfway through cooking to baste wedges with melted butter (tilting skillet so butter pools at low point and can be easily scooped into spoon), until fragrant, about 1 minute.
- Transfer wedges to a serving platter.
- Off heat, stir lemon juice into any remaining butter in skillet, then spoon over wedges.
- Season with salt and pepper to taste.
