Cabbage Confit

Sorry, I didn't take a picture.

1. Prepare cabbage by removing exterior leaves and give it a rinse. Don't waterlog it! Make sure to remove the tough, bitter core.
2. Cut into wedges
3. Preheat oven to 250 F
4. Use an oven-safe pan, add some olive oil and put on med heat
5. Put wedges in the pan, one of the flat sides down
6. Coat other side in sriracha
7. Use tongs if you got em, flip once the down side has some browning. Be careful because the wedges try to fall apart.
8. Coat remaining side in sriracha
9. Turn down the heat and add a good bit of butter. You want enough to coat all the wedges and have some covering the bottom of the pan. Sub olive oil if you're vegan.
10. Add salt and pepper. Do another healthy drizzle of sriracha
11. Cover pan (doesn't have to be tight) and place it in the oven
12. Cook for 1 to 2 hours, you can check doneness with a fork. The cabbage will retain texture, it won't turn into a goopy mess unless there is too much fat or not enough evaporation.

I've done this with green and napa cabbage. I'm partial to the green cabbage because it's significantly cheaper and retains more crunch. Napa cooks faster and has a meaty taste. Wedge size affects cook time most of all. If you're working with big wedges of green cabbage, you probably need upwards of 2 hours. Most napa will probably be done after an hour.

I think it would be interesting to use a kimchi coating instead of the sriracha, I might try that sometime. I probably wouldn't add onion or garlic as-is because I feel like it would cover up the taste of the cabbage.

You can make it in bulk at the beginning of the week and just pull some out to put in stir-fry or as a side. You can even re-use the butter/oil for other things just keep in mind it will have some water in it.