Oven-roasted cabbage is sweet and meltingly tender. We wanted the same effect on the stovetop.
Why This Recipe Works
To mimic the caramelized flavors of oven-roasted cabbage, we start with a small 2-pound head and cut it into 6 wedges: the perfect size to fit comfortably in a 12-inch skillet. Keeping the core intact holds the wedges together during cooking. Adding some water to the skillet steams the wedges, helping them cook through. A simple mix of butter, caraway seeds, basil, and lemon juice finishes this satisfying side.
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