Creamy Tuscan-style cabbage pan, simple and delicious

Spring cabbage can be used to prepare an extremely simple yet appetite-whetting Tuscan-style pan dish. Lightly browned cabbage wedges are braised in a creamy sauce with sun-dried tomatoes and Parmesan. The dish works both as a standalone main course and as a side to meat or fish dishes.

Spring cabbage is a wonderful opportunity to prepare a quick and elegant dish that evokes the simplicity and flavour of Tuscan cuisine. Braised in a creamy sauce, seasoned with sun-dried tomatoes and grated Parmesan, cabbage is both a light accompaniment and a satisfying main course in its own right.

How to prepare the cabbage

The cabbage head is cut into 6-8 wedges, depending on its size. It is important to keep the root attached to each wedge, as this prevents the cabbage from falling apart during cooking. The wedges are browned on both sides in hot oil in a pan until golden-brown, then removed from the heat and lightly seasoned with salt.

Making the sauce

Chicken broth is poured into the pan and any browned bits are scraped from the bottom of the pan, which give the sauce deep flavour. Next, cream cheese is added and stirred until completely dissolved in the broth. Then come cream, chopped sun-dried tomatoes, seasonings and grated hard cheese, such as Parmesan. The sauce is heated while stirring until smooth, then left to simmer for 2-3 minutes until the sauce has thickened nicely. Finally, it is seasoned with salt and pepper.

Braising and serving

The browned cabbage wedges are returned to the pan, the sauce is spooned over them, and the pan is covered with a lid. The cabbage is braised for 15-20 minutes until tender, but not yet falling apart.

The finished dish works well both as a standalone supper and as a side to fish or meat dishes. It is particularly delicious served with the first fresh summer potatoes.