The velvety cabbage in this easy cabbage recipe melts in your mouth soaking up the flavors of caraway cumin and garlic as it simmers in broth in the oven. Serve with roast pork or chicken.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 EatingWell | 2024-04-06 16:00:07 |  429,971 Views |
Melting cabbage in an aromatic sauce
Carolyn Casner is a longtime recipe tester and contributor to EatingWell. Over the years she has tested and developed hundreds of recipes for the magazine and website.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
Boiled cabbage may not get a lot of buzz but we’re here to change that with this easy way to “melt” cabbage. Melting cabbage is a moist heat cooking method (as opposed to a dry heat method like roasting). The cabbage cooks in liquid which gives it its velvety “melted” texture. The liquid itself is packed with flavors from broth to spices like caraway and cumin to a healthy dose of garlic. Cutting the cabbage into wedges but leaving the root intact keeps the pieces whole but exposes the folds in the leaves that absorb the flavors of the sauce resulting in a boiled cabbage recipe that’s anything but bland.
