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Caramelized Cabbage on Creamy Polenta

Caramelized Cabbage on Creamy Polenta
  • Category

    American

  • Cusine

    American

Ingredients

1 head of cabbage, cored and thinly sliced

2 tablespoons olive oil

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 cloves garlic, minced

3 tablespoons butter

1/4 cup white wine or apple cider vinegar

2 cups vegetable broth or water

1 cup polenta

3 tablespoons heavy cream or half and half

2 tablespoons grated Parmesan cheese

Directions

Heat the 2 Tbs. extra-virgin olive oil in a wide, deep saucepan over medium heat. Add the pancetta, garlic, and rosemary and sauté until the pancetta and garlic soften, about 4 minutes. Add the cabbage, 1/2 tsp. of the salt, the pepper, wine, and 1/4 cup water; toss to coat thoroughly. Cover and cook over medium heat for about 1 hour, adding a little more water or white wine whenever the cabbage seems too dry or begins to brown too fast, checking about every 5 minutes . After about 1 hour, uncover and cook, stirring, until the cabbage is meltingly tender, lightly caramelized, medium brown, and somewhat dry to the touch, about 5 to 10 minutes. Add the balsamic vinegar, taste, and adjust seasonings. Heat the oven to 350°F. In an oiled 3-qt. nonstick ovenproof skillet, combine the cornmeal, 4 cups water, the 1/2 tsp. olive oil, and the remaining 1-1/2 tsp. salt; stir briefly. Bake uncovered for 40 minutes. Remove the pan from the oven, give the polenta a good stir, and return the pan to the oven to bake another 5 minutes. Stir in the butter and half of the cheese. Pour the polenta into a greased 9-inch heatproof dish, cover evenly with the cabbage, and scatter the remaining cheese on top. Bake until the tips of the cabbage are brown and crisp, 10 to 15 minutes. Serve hot.