Ingredients:
Best pan: Oven-safe skillet or shallow Dutch oven
1 large green cabbage
4 tbsp Olive Us mild extra virgin olive oil (i.e. – Arbequina)
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
Olive Us 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!