Caramelized Cabbage with Lemon Dijon Rosemary Cashew Cream & Crispy Panko by @starinfinitefood

45 min

3 servings

🥬

600 g

Cabbage

🫒

45 ml

Olive oil

🧂

3 g + 0.25 tsp

Salt

🍲

120 ml

Vegetable broth

🌿

3 g

Rosemary

🧄

12 g

Garlic

🥜

65 g

Cashews

💧

300 ml

Water

🥕

15 g

Vegetable

🍁

10 ml

Maple syrup

🍋

15 ml

Lemon juice

🌼

30 g

Dijon mustard

🍇

5 ml

Balsamic vinegar

⚫

0.5 g

Pepper

🥖

30 g

Italian seasoned panko breadcrumbs

🧅

18 g

Scallions

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Cut
    • green cabbage

    Cut 1/2 large green cabbage into 3 wedges, keeping the core intact so each wedge holds together.

  3. Heat
    • olive oil
    • green cabbage
    • salt

    Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season the cabbage wedges with salt.

  4. Sear
    • green cabbage

    Sear the cabbage wedges for 3 to 4 minutes per side without moving them, until deeply browned and caramelized.

  5. Arrange
    • green cabbage
    • vegetable broth

    Arrange the cabbage wedges cut-side up and pour 1/2 cup vegetable broth into the skillet.

  6. Roast
    • green cabbage

    Cover the skillet and roast the cabbage for 15 to 20 minutes, until the center is buttery-soft.

  7. Roast
    • green cabbage
    • vegetable broth

    Remove the cover and roast for 5 to 10 minutes more, until the broth has evaporated.

  8. Heat
    • olive oil
    • rosemary
    • garlic

    Heat 1 tbsp olive oil in a saucepan over medium-high heat. Sauté the rosemary and 4 garlic cloves for 2 to 3 minutes.

  9. Add
    • cashews
    • water
    • vegetable bouillon

    Add the cashews, 1 1/4 cups water, vegetable bouillon, maple syrup, lemon juice, Dijon mustard, balsamic vinegar, salt, and black pepper.

  10. Simmer
    • cashews
    • rosemary

    Simmer the sauce for 5 to 7 minutes, until the cashews are softened. Remove and discard the rosemary sprig.

  11. Blend
    • cashews
    • water
    • vegetable bouillon

    Blend the cashew mixture until completely smooth and silky.

  12. Place
    • green cabbage
    • cashews
    • lemon juice

    Place one cabbage wedge on each plate and spoon the lemon Dijon rosemary cashew cream over it.

  13. Top
    • Italian seasoned panko breadcrumbs
    • scallions

    Top each serving with Italian seasoned panko breadcrumbs and chopped scallions, then serve immediately.

Caramelized Cabbage with Lemon Dijon Rosemary Cashew Cream & Crispy Panko by @starinfinitefood

45 min

3 servings

🥬

600 g

Cabbage

🫒

45 ml

Olive oil

🧂

3 g + 0.25 tsp

Salt

🍲

120 ml

Vegetable broth

🌿

3 g

Rosemary

🧄

12 g

Garlic

🥜

65 g

Cashews

💧

300 ml

Water

🥕

15 g

Vegetable

🍁

10 ml

Maple syrup

🍋

15 ml

Lemon juice

🌼

30 g

Dijon mustard

🍇

5 ml

Balsamic vinegar

⚫

0.5 g

Pepper

🥖

30 g

Italian seasoned panko breadcrumbs

🧅

18 g

Scallions

Preparation Steps

  1. Step 1/13

    Preheat the oven to 425°F (220°C).

  2. Step 2/13

    Cut 1/2 large green cabbage into 3 wedges, keeping the core intact so each wedge holds together.

    🥬green cabbage
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season the cabbage wedges with salt.

    🫒olive oil
    🥬green cabbage
    🧂salt
    🍳large oven-safe skillet

  4. Step 4/13

    Sear the cabbage wedges for 3 to 4 minutes per side without moving them, until deeply browned and caramelized.

    🥬green cabbage
    🍳large oven-safe skillet
    🥢tongs

  5. Step 5/13

    Arrange the cabbage wedges cut-side up and pour 1/2 cup vegetable broth into the skillet.

    🥬green cabbage
    🍲vegetable broth
    🍳large oven-safe skillet
    🥢tongs
    🥄measuring cups

  6. Step 6/13

    Cover the skillet and roast the cabbage for 15 to 20 minutes, until the center is buttery-soft.

    🥬green cabbage
    🍳large oven-safe skillet

  7. Step 7/13

    Remove the cover and roast for 5 to 10 minutes more, until the broth has evaporated.

    🥬green cabbage
    🍲vegetable broth
    🍳large oven-safe skillet

  8. Step 8/13

    Heat 1 tbsp olive oil in a saucepan over medium-high heat. Sauté the rosemary and 4 garlic cloves for 2 to 3 minutes.

    🫒olive oil
    🌿rosemary
    🧄garlic
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/13

    Add the cashews, 1 1/4 cups water, vegetable bouillon, maple syrup, lemon juice, Dijon mustard, balsamic vinegar, salt, and black pepper.

    🥜cashews
    💧water
    🥕vegetable bouillon
    🍁maple syrup
    🍋lemon juice
    🌼Dijon mustard
    🍇balsamic vinegar
    🧂salt
    ⚫black pepper
    🍲saucepan
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  10. Step 10/13

    Simmer the sauce for 5 to 7 minutes, until the cashews are softened. Remove and discard the rosemary sprig.

    🥜cashews
    🌿rosemary
    🍲saucepan
    🥄wooden spoon
    🥢tongs

  11. Step 11/13

    Blend the cashew mixture until completely smooth and silky.

    🥜cashews
    💧water
    🥕vegetable bouillon
    🍁maple syrup
    🍋lemon juice
    🌼Dijon mustard
    🍇balsamic vinegar
    🧂salt
    ⚫black pepper
    🧉high-speed blender

  12. Step 12/13

    Place one cabbage wedge on each plate and spoon the lemon Dijon rosemary cashew cream over it.

    🥬green cabbage
    🥜cashews
    🍋lemon juice
    🌼Dijon mustard
    🌿rosemary
    🍳large oven-safe skillet
    🥄wooden spoon

  13. Step 13/13

    Top each serving with Italian seasoned panko breadcrumbs and chopped scallions, then serve immediately.

    🥖Italian seasoned panko breadcrumbs
    🧅scallions
    🥄measuring cups

Composition

Ingredients

Types

Oils, Seasonings, Broths, Herbs, Vegetables, Nuts, Water, Sweeteners, Fruits, Condiments, Vinegars, Grains

Ingredients

Cabbage, Olive oil, Salt, Vegetable broth, Rosemary, Garlic, Cashews, Water, Vegetable, Maple syrup, Lemon juice, Dijon mustard, Balsamic vinegar, Pepper, Italian seasoned panko breadcrumbs, Scallions

Notes

Cabbage (large cabbage, sliced into 3 wedges), Olive oil (for the cabbage, for the cashew sauce), Salt (for the cabbage, for the cashew sauce), Water (plus 1/4 cup, for the sauce), Vegetable (or chicken bouillon), Pepper (to taste), Italian seasoned panko breadcrumbs (or panko toasted with 1 tsp Italian seasoning), Scallions (chopped)

Allergens

Tree nuts, Mustard, Gluten

Dietetics

Dietary regimen

Plant-based, Egg-free

Calories

310 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 31g, Fat: 18g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 550mg, Calcium: 75mg, Iron: 2.5mg, Sodium: 620mg

Vitamins

Vitamin C: 72mg, Vitamin K: 95mcg, Folate: 75mcg, Vitamin B6: 0.35mg

Preparation

Time Information

Preparation

10 minutes

Cooking

35 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large oven-safe skillet, saucepan, high-speed blender, measuring cups, measuring spoons, chef's knife, cutting board, wooden spoon, tongs

Appliances

Oven, Stove

Type

Type

Type Of Dish

Side Dish

Occasions

Fall, Weeknight Dinner, Holiday Meal

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Italian

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Silky, Tender, Creamy, Caramelized

Flavors

Savory, Tangy, Nutty, Herbaceous, Sweet, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Store cabbage, sauce, and panko separately in airtight containers,Reheat cabbage in an oven or skillet,Add panko after reheating), freezer : 1 month (Freeze cabbage and sauce separately,Do not freeze panko topping,Thaw overnight in the refrigerator)