Ingredients :
- 1 medium head green cabbage
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1-1/2 cups chicken stock
- 1-1/2 teaspoons salt, divided
- 1 tablespoon plus 2 teaspoons Dijon mustard
- 1 teaspoon ground coriander
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 4 garlic cloves, grated or minced
- Grated Parmesan cheese, for garnish
Directions :
- Preheat oven to 375°.
- Trim cabbage of loose leaves; cut in half. Slice each half into four equal-sized wedges.
- In a large, heavy-bottomed, oven-safe skillet, heat 1 tablespoon oil over medium heat. Sear 4 cabbage wedges until browned on one side, about 4 minutes. Flip; sear another 4 minutes on the second side. Remove to a large plate or cookie sheet. Repeat with 1 tablespoon oil and remaining 4 cabbage wedges. Set aside.
- Wipe skillet dry. Add remaining 1 tablespoon oil; heat to medium. Add onion; cook, stirring regularly, until lightly browned, about 3-4 minutes. Add chicken stock, Dijon mustard, 1 teaspoon salt, coriander, caraway, pepper, nutmeg and garlic. Bring to a simmer; cook 3-4 minutes. Transfer sauce to a large heat-safe bowl.
- Add seared cabbage wedges back to the skillet in a single layer. Sprinkle with the remaining ½ teaspoon of salt. Pour the sauce evenly over the wedges. Cover; bake 30 minutes. Uncover; flip cabbage wedges and cook until the cabbage is easy to pierce with a fork, another 10-15 minutes. Sprinkle with Parmesan cheese. Return to the oven; bake until the cheese is melted, 2-3 minutes. Serve hot.