I Had No Idea Cabbage Could Taste THIS Good! Now I Make It Every Week

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyère cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Emmental provides a similar flavor profile at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

Cut the cabbage into wedges.

Melt 1 tablespoon of butter in the skillet over medium-to-high heat.

Sear the cabbage wedges for about 5–6 minutes until golden brown on both sides.

Season the cabbage with salt and black pepper.

Finely slice one onion and set the cabbage aside.

In the same skillet, sauté the onion over medium-low heat for about 10 minutes until soft and translucent.

Season the onion with salt and black pepper.

Melt the remaining tablespoon of butter in the skillet.

Stir in 1 tablespoon of balsamic vinegar and cook for a further seven minutes until the onion is a deep golden color.

Return the cabbage wedges to the skillet.

Pour in ½ cup of beef broth and 1 cup of heavy cream.

Add a few thyme sprigs or 1/2 tsp dried thyme and black pepper.

Sprinkle 7 oz (200 g) of grated Gruyère cheese on top.

Bake in an oven preheated to 205°C (400°F) for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens