Cabbage gets the star treatment here — seared until deeply golden in our Arbequina Extra Virgin Olive Oil, then braised in a rich mascarpone sauce until fork-tender. A finishing drizzle of Hot Honey Vinegar Condimento adds the perfect sweet-tangy contrast. An unexpectedly indulgent side dish that steals the show.
Ingredients
- 1 large green cabbage
- 4 tbsp Arbequina extra virgin olive oil
- 1 medium white onion, diced
- 6 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and freshly cracked black pepper, to taste
- 8 oz mascarpone
- 1 cup vegetable stock
- Hot Honey Vinegar, for finishing
Instructions
- Preheat oven to 375.
- Cut the cabbage into quarters, keeping the core intact so the wedges hold together. Season lightly with salt and pepper.
- Heat EVOO in an oven-safe pan over medium-high heat. Add cabbage wedges cut-side down and sear until deeply golden, about 3–4 minutes per side. Remove and set aside.
- Lower heat to medium. Add onion and sauté until soft and translucent, about 4–5 minutes. Add garlic and Italian seasoning cooking 30 seconds until fragrant.
- Add mascarpone and vegetable stock. Stir gently until smooth and fully incorporated. Simmer 5 minutes until slightly reduced and creamy.
- Nestle cabbage wedges back into the sauce. Spoon sauce over the tops. Transfer pan to a bake uncovered for 40 minutes, until cabbage is tender.
- Drizzle with Hot Honey Vinegar and enjoy!
