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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
This cabbage stole the show this Friday night! When I took it out of the oven, my husband said, “That’s a fancy dish for simple cabbage.” The reality is, this is no simple cabbage!
1 large Napa cabbage, bug-free
1 small white cabbage, bug-free
2 cups white wine, such as Tuscanini White Cooking Wine
1 and 1/2 lemons (1/2 juiced, 1 sliced)
5 small shallots, peeled
head of garlic
2 teaspoons Lipton Onion Soup Mix
2 tablespoons oil (I used grapeseed)
sprigs of fresh thyme
water
pinch of salt
pinch of pepper
Slice your cabbage into steaks. (If it falls apart just reassemble in the pan.)
Heat your oil in a large oven-proof skillet on medium heat. Add your cabbage. Once you get some color on them, flip over. Add the rest of your ingredients and water to cover.
Bring to a boil then lower to a simmer. Cover and let simmer for an hour, then transfer to the oven heated to 385 degrees Fahrenheit and continue cooking, covered, for around two hours (till cabbage is super soft). Check the water level periodically and baste to keep cabbage moist. Add water if needed.
Uncover for the last 15 minutes to get some color.
Preheat oven to 385 degrees Fahrenheit.
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The recipe calls for bug free whole cabbage but how does one ensure that their cabbage is bug free?
Most kosher supermarkets sell cabbage and greens that are pre-checked/ pre-washed and or hydroponically grown, which means that less or no bugs will be on the veggies. You can also soak your cabbage in salt water for 30 minutes, to remove any bugs at home. If you’re hesitant about buying cabbage that may have bugs, best to ask your Rabbi!