This isn't your average braised cabbage, it's fall apart tender, buttery soft and incredibly flavorful. The cabbage is pan seared until crisp, slow cooked in the oven until tender and then topped with a walnut, mint and parsley gremolata. This roasted cabbage is the perfect side dish to serve for a special meal or when you want to impress.
Cut the cabbage into 6 wedges ensuring the core remains intact in each as thats what will hold the wedges together
Heat the oil in an oven proof skillet on medium high heat
Add the quartered cabbage and sear for 5 to 6 minutes until golden brown and then flip and sear on the other flat side for another 5 to 6 minutes. Remove the cabbage from the pan and set aside on a plate
Add the butter and shallots and saute for 4 minutes before stirring in the salt, pepper and garlic. Cook for another 2 minutes and then add in the vinegar and chicken stock. Bring to a simmer before arranging the cabbage pieces in the pan. Spoon some of the sauce over each of the cabbage pieces. Cover with a lid and transfer to the oven to cook for 1 hour.
While the cabbage is cooking make the gremolata. In a bowl combine the parsley, walnuts, mint, olive oil, lemon juice and lemon zest. Stir together and set aside.
After 1 hour the cabbage should be very tender. Remove from the oven and right before serving spoon the gremolata overtop.