Incorporate your favourite garlic bread flavours into this delish cabbage side dish.
1 small head savoy or green cabbage
2 tablespoons butter, for cabbage
2 garlic cloves, thinly sliced, for cabbage
Kosher salt and black pepper, for cabbage
1/2 teaspoon crushed red pepper flakes, for cabbage
1 cup (250 ml) low-sodium vegetable or chicken broth
2 tablespoons butter, room temperature, for topiping
3 garlic cloves, minced, for topping
1 tablespoon parsley, finely chopped
Kosher salt and black pepper
4 thick (approx. 3/4-inch) slices bread
1/4 cup (60 ml) milk
1/2 cup (40 g) Parmigiano Reggiano cheese, finely grated
Halve the cabbage and cut it into 1-inch chunks. Set aside.
Place an oven-safe pan or skillet with a tight-fitting lid over medium heat. Add in the butter, garlic, and cabbage. Season with salt and pepper, and cook for 3 to 5 minutes, stirring occasionally, until the cabbage is lightly golden around the edges and softened.
Add in the red pepper flakes and broth and bring to a boil. Cover the pan, turn the heat down to low, and allow the cabbage to braise for 20 to 25 minutes or until the cabbage is tender.
Meanwhile, prepare the topping by combining the butter, garlic, and parsley in a medium bowl. Season with salt and pepper, stir well to combine, then spread the garlic butter over the bread. In the same bowl, beat together the egg and milk. Roughly cut or tear the garlic-buttered bread into small pieces and add to the egg mixture along with the Parmigiano Reggiano cheese. Stir well to combine.
Remove the lid and top with the bread mixture when the cabbage is tender. Place the pan on the centre rack of your oven and turn the broiler to high. Broil for 5 to 7 minutes or until the top is well-browned and set.
Enjoy hot as a substantial veggie main or served alongside roasted or grilled sausages.