Creamy sun-dried tomato cabbage

Ingredients (raw weights)

• 1250 g cabbage, raw
• 20 g olive oil, as sold
• 9.7 g garlic powder, dry
• 6.9 g onion powder, dry
• 6.8 g paprika, dry
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 14 g butter, salted, as sold
• 50 g shallots, raw
• 10 g garlic, raw
• 1 g thyme, dried, dry
• 32 g tomato paste, canned
• 179 g heavy cream, as sold
• 180 g bone broth, as sold
• 55 g sun-dried tomatoes in oil, drained
• 50 g parmesan cheese, grated, as sold
• 10 g fresh basil, raw

Steps

1. 1⃣ Preheat oven to 425°F.
2. 2⃣ Cut the cabbage into thick steaks or substantial wedges, about 1 inch thick. Place on a baking dish or sheet pan and drizzle with olive oil. Season with garlic powder, onion powder, paprika, salt & pepper.
3. 3⃣ Roast uncovered for 25-30 mins until the cabbage starts getting beautifully browned and caramelized around the edges.
4. 4⃣ While that’s roasting, make the sauce. Melt the butter in a pan, then add 1 large finely diced shallot or finely diced red onion. Cook until softened.
5. 5⃣ Add the garlic, thyme, tomato paste, salt & pepper and cook for another 1-2 mins.
6. 6⃣ Pour in the cream and bone broth, then add the chopped sun-dried tomatoes. Let it gently simmer for just 2–3 mins. You want the sauce to still be relatively loose because it’s going back into the oven.
7. 7⃣ Stir in the Parmesan or Pecorino and fresh basil, then pour that sauce all over the roasted cabbage.
8. 8⃣ Reduce the oven to 350°F. Cover tightly and bake for 40 mins until the cabbage is incredibly tender and has absorbed all that sauce.
9. 9⃣ Uncover and cook for another 10–12 mins until the sauce reduces and everything gets bubbly and golden.
10. Finish with more fresh basil and Parmesan.