serves
4-6
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
Cabbage
- 1 small head savoy or green cabbage
- 28 g butter
- 2 garlic cloves, thinly sliced
- Kosher salt
- Freshly ground black pepper
- ½ tsp crushed red pepper flakes
- 1 cup (250 ml) low-sodium vegetable or chicken broth
Topping
- 28 g butter, at room temperature
- 3 garlic cloves, minced
- 3 tsp finely chopped parsley
- Kosher salt
- Freshly ground black pepper
- 4 thick (approx. 2 cm / ¾ inch) slices bread
- 1 egg
- ¼ cup (60 ml) milk
- ½ cup (40 g) Parmigiano Reggiano cheese, finely grated
Instructions
- Halve the cabbage and cut into 2.5 cm (1 inch) chunks. Set aside.
- Place an oven safe pan or skillet paired with a tight-fitting lid over medium heat. Add in the butter, garlic and cabbage. Season with salt and pepper, and cook for 3 to 5 minutes, stirring occasionally, until the cabbage is lightly golden around the edges and softened.
- Add in the red pepper flakes and broth and bring to a boil. Cover the pan, turn the heat down to low, and allow the cabbage to braise for 20 to 25 minutes or until the cabbage is tender.
- Meanwhile, prepare the topping by combining the butter, garlic and parsley in a medium bowl. Season with salt and pepper and stir well to combine then spread the garlic butter over the bread. In the same bowl, beat together the egg and milk. Roughly cut or tear the garlic buttered bread into small pieces and add to the egg mixture along with the Parmigiano Reggiano cheese. Stir well to combine.
- When the cabbage is tender, remove the lid and top with the bread mixture. Place the pan on the centre rack of your oven and turn the grill (broiler) to high. Grill (broil) for 5 to 7 minutes or until the top is well browned and set.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
