This innovative recipe elevates simple cabbage into a culinary masterpiece, ideal for enhancing any meal. Cabbage wedges are first caramelized to perfection, then slow-baked until exquisitely tender, and finally enrorobed in a luscious sauce. This sauce, a blend of savory sun-dried tomatoes, crispy bacon, aromatic shallots and garlic, rich Parmesan cheese, and a touch of piquant Dijon mustard, transforms the vegetable into a truly remarkable dish. It's a delightful way to introduce more fiber and flavor to your plate, promising a memorable gastronomic adventure with every bite.
To begin this delightful creation, preheat your oven to 350°F (175°C). In a substantial cast-iron or oven-safe skillet, render chopped bacon over medium heat until it achieves a crisp texture, typically 10 to 12 minutes, stirring frequently. Once cooked, use a slotted spoon to transfer the crispy bacon bits to a paper towel-lined plate, reserving the rendered drippings in a heatproof bowl. You should aim for about 2 tablespoons of drippings. Thoroughly wipe the skillet clean to prepare for the next step.
Next, take a small head of cabbage and halve it lengthwise through the stem. From each half, cut four even wedges, ensuring the core remains intact to hold the leaves together. In the cleaned skillet, combine 1 tablespoon of the reserved sun-dried tomato oil with 1 tablespoon of the bacon drippings. Heat this mixture over medium-high heat. Carefully place four cabbage wedges into the skillet and sear them, turning once, until each side is deeply browned, a process that takes about 3 to 5 minutes per side. Transfer these browned wedges to a large baking sheet with a rim. Repeat this searing process with the remaining sun-dried tomato oil, bacon drippings, and cabbage wedges. Once all wedges are seared, lightly season them with ⅛ teaspoon of salt. Keep the skillet as is; do not clean it yet.
While the cabbage wedges await their turn, prepare the flavorful sauce. In a large liquid measuring cup, whisk together 2½ cups of chicken broth, 2½ teaspoons of cornstarch, ½ teaspoon of ground pepper, and the remaining ⅛ teaspoon of salt. Set this mixture aside. Using the same skillet, heat 1 tablespoon of the remaining sun-dried tomato oil over medium heat. Add the chopped sun-dried tomatoes, finely minced shallot, and garlic. Stir in 1 teaspoon of Italian seasoning and, if desired, ¼ teaspoon of crushed red pepper. Cook these aromatics, stirring continuously, until the shallot softens and becomes translucent, which usually takes about 2 minutes. Incorporate 2 ounces of cream cheese, stirring constantly until it melts and the sauce becomes smooth and creamy, about 1 minute.
Pour the prepared broth mixture into the skillet with the cream cheese blend. Bring the sauce to a lively simmer over medium heat, stirring frequently. Continue to simmer until the sauce visibly thickens, approximately 2 minutes. Remove the skillet from the heat and stir in ½ cup of grated Parmesan cheese and 2 teaspoons of Dijon mustard. Finally, return the seared cabbage wedges to the skillet, arranging them as needed to fit. Bake the cabbage in the preheated oven for about 45 minutes, flipping the wedges halfway through, until they are fork-tender. Before serving, drizzle with the last tablespoon of sun-dried tomato oil, and garnish generously with the crispy bacon bits and 2 tablespoons of freshly chopped flat-leaf parsley.
This dish offers a captivating blend of textures and tastes, transforming an everyday vegetable into a luxurious accompaniment. The crisp exterior of the seared cabbage, combined with its tender interior and the rich, complex flavor of the sun-dried tomato cream sauce, makes for an unforgettable side. Each serving provides a balanced nutritional profile, rich in fiber and flavor, ensuring a satisfying and wholesome addition to any meal.
