Chou Glorieux Glorious Cabbage
Elevate humble green cabbage to new heights with this delightful recipe for Chou Glorieux, or "Glorious Cabbage," a dish that transforms a simple vegetable into a showstopping side or light vegetarian main. Thick wedges of cabbage are artfully seared in a fragrant blend of butter and olive oil, then braised to tender perfection in a savory medley of white wine, vegetable broth, and aromatic herbs like thyme and caraway seeds. A splash of lemon juice adds brightness, while a garnish of fresh parsley brings a pop of color and freshness. With its golden caramelized exterior and luscious, flavorful sauce, this elegant dish is perfect for weeknight dinners or special occasions. Ready in just 45 minutes, it's a customizable, crowd-pleasing recipe you'll want to make again and again! Keywords: cabbage recipe, braised cabbage, vegetarian side dish, caraway seeds recipe, easy cabbage recipe, fresh parsley garnish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head green cabbage
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 medium shallots, thinly sliced
- 0.5 cups white wine
- 1 cups vegetable broth
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons caraway seeds
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Prepare the cabbage by removing any wilted outer leaves and cutting the head into thick wedges. Keep the core intact to help the wedges hold together.
In a large skillet or sauté pan, melt the butter with olive oil over medium heat. Once the butter is fully melted and begins to bubble, add the cabbage wedges in a single layer. Sear the cabbage for 3-4 minutes on each side, or until golden brown. Work in batches if necessary and set the seared wedges aside.
Reduce heat to medium-low. Add the minced garlic and sliced shallots to the pan. Sauté for 2-3 minutes until fragrant and softened, stirring frequently to prevent burning.
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 1-2 minutes to reduce slightly.
Add the vegetable broth, fresh thyme, caraway seeds, salt, and black pepper to the pan. Stir to combine, and then nestle the seared cabbage wedges back into the pan in a single layer.
Cover the pan with a lid and allow the cabbage to braise over low heat for 15-20 minutes, or until the wedges are tender but still hold their shape. Turn the wedges carefully halfway through the cooking time to coat them in the braising liquid.
Once the cabbage is tender, remove the lid and increase the heat to medium. Let the sauce reduce slightly for 3-5 minutes, spooning it over the cabbage wedges occasionally.
Drizzle the lemon juice over the cabbage and sprinkle with fresh parsley just before serving. Serve hot as a side dish or a light vegetarian main.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3004 mg | 131% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 18.8 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
