MELTED GREEN CABBAGE

Active Time: 20 minutes

Total Time: 2 1/2 to 3 hours

❚ 1/3 cup (75 mL) olive oil

❚ 2 tsp (10 mL) kosher salt, plus more to taste

❚ 1/2 tsp (2 mL) coarsely cracked black pepper, plus more to taste

❚ 2 small heads of green cabbage (2 lb; 900 g), quartered (but not cored)

❚ 10 whole garlic cloves, peeled ❚ 4 shallots, peeled and halved ❚ 1/2 cup (125 mL) dry, acidic white wine

❚ 1/2 cup (125 mL) chicken or vegetable broth, plus more if necessary

❚ 4 sprigs fresh thyme

❚ 3 tbsp (45 mL) unsalted butter, cut into small pieces

❚ 1/4 cup (50 mL) crème fraîche or sour cream

❚ Lemon wedges, for serving (optional)

1. Preheat the oven to 300°F (150°C).

2. In a heavy, large, high-sided skillet or shallow Dutch oven, heat the olive oil over medium-high heat. Sprinkle 1 tsp (5 mL) of the salt and 1/4 tsp (1 mL) of the pepper directly onto the oil, then arrange the cabbage wedges in the pot, making sure each is lying on a flat side (you can cram them in; they’ll relax as they release liquid). Let the undersides get brown, resisting the urge to move them too much but checking once to ensure they’re not burning (reduce heat slightly if they are), 6 to 7 minutes. Using tongs, flip cabbage wedges, then tuck garlic cloves and shallots into the pot, and brown the undersides of the cabbage, another 6 to 7 minutes. Add wine and broth, bring to a boil, reduce heat, and add the remaining 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper along with thyme. Cover with a tight-fitting lid, transfer to oven, and cook until soft, slumped and mahogany brown, 2 hours, or 2 1/2 hours for even softer cabbage. Uncover, cool slightly, and serve the cabbage with the liquid accumulated in the pot. Season with salt and pepper and top with butter and crème fraîche. Serve with lemon wedges, if desired.

Serves: 4