Sautéed Cabbage with Gruyère and Jalapeños

This is what I cook when I’m alone in the house but want to feed myself something hearty, comforting, and slightly rich. Since neither my husband nor my daughter likes sautéed cabbage as much as I do (which for them is not at all and for me is a lot), I wait until I get one of those precious solitary evenings to make this. Usually, my night begins with a plate of this caramelized cabbage and ends in the bathtub with a bourbon and a book. Dreamy. In this recipe, I’ve increased the quantities to feed a larger group in the hopes that just maybe you’re lucky enough to come from a family of cabbage-lovers. If so, this soft and tender vegetable with its puddles of melted Gruyère and spicy green chiles will feed them well.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the broiler.

Step 2

Melt the butter in a large cast-iron or other broiler-proof skillet over medium heat. Stir in the jalapeños and garlic, and cook until they are fragrant and starting to brown, about 2 minutes.

Step 3

Stir in the cabbage, salt, and stock. Raise the heat to medium-high and continue to cook, stirring often, until the cabbage is soft, the liquid has cooked off, and the edges of the cabbage are starting to brown, about 10 minutes. Taste, and add more salt if needed.

Step 4

Sprinkle the Gruyère and Parmesan evenly over the cabbage. Transfer the skillet to the oven and broil until the cheese is bubbly and golden, 2 to 3 minutes. Serve warm.