Creamy Parmesan Cabbage

This recipe was given to me by a chef friend, John. I have since seen a similar version on several Instagram posts, but I think this one is superior because of the spice the canjun seasoning brings to the table

Annotated Cooking Notes: Look for a cabbage with a sizable core, as it's crucial for maintaining the structure of the wedges. Opt for larger wedges to ensure they're securely attached to the core, since without it, the cabbage will fall apart.

• 1 medium head of green cabbage, about 2 lbs, cored and cut into 5-6 wedges

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 small yellow onio,n finely chopped

• 4 cloves garlic minced

• 1/2 cup heavy cream

• 1/2 cup freshly grated Parmesan cheese

• 1 teaspoon Cajun seasoning

• Salt and freshly ground black pepper to taste

• 1 tablespoon chopped fresh parsley plus more for garnish

1. Heat the butter and olive oil in a large skillet over medium-high heat. Add cabbage wedges, flat side down, and sear undisturbed for 3 to 4 minutes per side until golden brown. Use tongs to flip. Remove to a plate and set aside.

2. In the same skillet, lower the heat to medium. Add chopped onion and cook until soft and golden, about 5 minutes.

3. Stir in minced garlic and Cajun seasoning; cook for 1 minute until fragrant.

4. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes to slightly thicken.

5. Stir in Parmesan and chopped parsley. Let the sauce simmer for another minute until smooth.

6. Return cabbage wedges to the skillet, spooning sauce over the top. Cover partially and cook for another 5 minutes, until cabbage is fork-tender.

7. Garnish with extra parsley and serve warm. Enjoy!