Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Melting Cabbage Piccata
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- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 401
- Total Fat
- 16 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 23 milligrams
- Sodium
- 657 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 7 grams
- Sugar
- 9 grams
- Protein
- 7 grams
For a hearty and healthy meatless dinner that’s on the table in under an hour, we caramelize cabbage wedges until golden, then oven-braise them in a classic piccata sauce until they're melt-in-your-mouth tender. A swirl of butter at the end makes the lemony sauce extra luscious and perfect for spooning over the cabbage and parsley-studded rice.
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 401
- Total Fat
- 16 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 23 milligrams
- Sodium
- 657 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 7 grams
- Sugar
- 9 grams
- Protein
- 7 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes. Nestle the cabbage quarters, cut-side down, into the skillet and season with 1/4 teaspoon salt and a few grinds of black pepper. Cook without disturbing until golden on the bottom, 3 to 4 minutes. Flip the cabbage to the other cut side and repeat.
- Add the garlic and white wine to the pan. Bring to a simmer and cook, stirring occasionally, until the wine is reduced by half, 3 to 4 minutes. Add the lemon juice, capers and broth. Bring to a boil then transfer to the oven. Bake until the sauce is thickened and reduced by half and the cabbage is tender, about 40 minutes.
- Meanwhile, bring 2 cups water to a boil in a medium saucepan. Stir in the rice, reduce the heat to low, cover and simmer until the rice is tender, 18 to 20 minutes. Stir in 1 tablespoon butter, 1/4 cup parsley and 1/4 teaspoon salt.
- Remove the cabbage from the oven and swirl in the remaining 2 tablespoons butter until melted. Sprinkle with the remaining 1/4 cup parsley. Divide the rice between 4 plates. Top each plate with a cabbage quarter. Generously spoon the sauce over top. Serve with lemon wedges on the side.
