Vegetables and Sides

Butter Braised Cabbage with Panko, Parmesan Topping

A perfect side dish for any protein, crisp, green, cabbage is braised in butter and garlic.  Adding a crunchy, panko Parmesan topping makes it extra delicious.  Helpful hint:  don’t overcook it – cook it just until tender and you won’t have a stinky kitchen.

Butter Braised Cabbage with Panko, Parmesan Topping

Author Rosalie D’Amico

Ingredients

For the Cabbage

  • 8 cups green cabbage, cut into small pieces (Savoy cabbage can also be used)
  • 4 tablespoons butter
  • ¼ cup water
  • 2 cloves garlic, thinly sliced
  • Salt and black pepper

For the Topping

  • 2 tablespoons butter
  • ¾ cup Panko
  • 2 tablespoons grated Parmigiano cheese
  • 1 tablespoon finely chopped parsley
  • 2 teaspoons grated lemon zest
  • ¼ teaspoon salt
  • Pinch of cayenne pepper or more to taste
  • Shaved Parmigiano cheese for garnish (optional)

Instructions

For the Cabbage

  • Combine cabbage, butter, water, and garlic in a large skillet. Sprinkle generously with salt and pepper. Cover the pot, place over medium-high heat; bring to a simmer.
  • Immediately reduce heat to low. Cook for 5-8 minutes or until the cabbage is crisp/tender. I prefer a little crunch left in the cabbage.
  • Sprinkle the topping over the cabbage just before serving.  If you are not serving the cabbage immediately, do not put the topping on. When you are ready to serve, heat the oven to 400°. Put the topping on and bake until cabbage is hot and topping is crisp, about 15 minutes.

For the Topping

  • Melt butter in a small skillet. Add Panko and toast until lightly browned.
  • Remove from heat and let cool.
  • Stir in grated Parmigiano cheese, parsley, grated lemon zest, salt and cayenne.
  • Sprinkle topping over cabbage just before serving. If making ahead, do not put the topping on. Before serving, add the topping and heat in a 400° oven until hot and topping is crisp.