These seared cabbage wedges are beyond simple to make, with a most excellent effort-to-flavor ratio. The cabbage pictured here is Savoy cabbage, but it works just as nicely with green cabbage
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Makes 4 Servings
- 1 head cabbage
- 1 to 2 Tbsp. bacon fat, lard, or vegetable oil
- Cut the cabbage into quarter and remove any excess core - you want to leave enough of the core to hold each quarter together. Larger heads can be cut into eighths instead of quarters.
- Heat a large frying pan over high heat. Add the fat or oil, swirl to coat the pan, and set the cabbage wedges cut-side down in the pan. Cover and cook until the wedges are nicely browned, about 3 minutes. Turn and sear the wedges, also while covered, on the other cut side. Turn the wedges, setting the wedges down on their outside (uncut) sides, add 1/4 cup water to the pan, cover, and cook until the cabbage is tender and browned on all sides, about 5 minutes.
- Serve cabbage hot, sprinkled with salt to taste.