This innovative dish reinterprets the cherished flavors of spanakopita through a unique one-pan preparation. It showcases the nutritional benefits of cabbage and spinach, offering a powerhouse of fiber, vitamins C and K, folate, and vital antioxidants. These ingredients are known to bolster immunity and support cardiovascular well-being. The process of roasting and gently simmering imbues the cabbage with a luxuriously soft and caramelized quality, elevating its natural sweetness.
Culinary Journey to a Revitalized Classic
Embark on a culinary adventure as we prepare this reimagined classic. Begin by preheating your oven to a moderate 350°F (175°C). Take a modest-sized head of green cabbage, weighing approximately 2¼ pounds, and delicately remove its outermost leaves. Carefully halve the cabbage through its stem, then slice each half into four two-inch wedges, ensuring the stem and core remain intact to keep the wedges together during cooking. In a substantial cast-iron skillet or an equally heavy oven-safe pan, warm 1 tablespoon of extra-virgin olive oil over medium-high heat. Introduce four of the cabbage wedges to the heated oil, searing them until they achieve a deep golden-brown hue on both sides, which typically takes about 4 to 5 minutes per side. Once beautifully browned, transfer these wedges to a plate and season them uniformly with ⅛ teaspoon each of salt and freshly ground pepper. Replicate this process with another tablespoon of olive oil and the remaining cabbage wedges, applying the same seasoning.
Next, reduce the heat to medium. Add the remaining 2 tablespoons of olive oil and 1 cup of finely sliced yellow onion to the pan. Sauté the onion, stirring consistently, until it begins to soften and acquire a light brown tint, a process that usually spans 2 to 3 minutes. Incorporate 2 ounces of softened reduced-fat cream cheese (about ¼ cup), 1½ tablespoons of minced garlic (equivalent to about five medium cloves), ¾ teaspoon of dried oregano, and ¼ teaspoon of ground nutmeg. Continue stirring until the mixture is thoroughly melted and creamy, which should take approximately one minute. Pour in 2½ cups of reduced-sodium vegetable broth and the residual ¼ teaspoon each of salt and pepper. Stir the concoction periodically until it reaches a boil, which typically occurs within 3 to 5 minutes. In a small bowl, blend 2 teaspoons of cornstarch with 2 teaspoons of water until smooth, then whisk this slurry into the simmering mixture in the pan. Remove the pan from the heat.
Gently return the seared cabbage wedges to the pan, arranging them as needed, possibly overlapping slightly. Bake the dish, turning the wedges once, until the cabbage becomes exceptionally tender and the sauce has noticeably thickened and reduced. This baking phase will take approximately 50 minutes. Once baked, carefully remove the cabbage wedges from the pan. Into the rich sauce, fold in 4 cups of chopped baby spinach, ½ cup of crumbled feta cheese, 2 tablespoons of freshly chopped dill, and ½ teaspoon of grated lemon zest from a small lemon. Stir this vibrant mixture until the spinach has just begun to wilt, about 5 minutes. Finally, return the tender cabbage wedges to the pan, turning them gently to ensure they are thoroughly coated in the flavorful sauce. For an added touch of freshness and visual appeal, garnish with an extra sprinkle of dill if desired. Serve immediately and savor this exquisite creation.
This innovative take on a classic offers a unique culinary experience, combining the familiar comfort of spanakopita with the wholesome goodness of cabbage. It not only tantalizes the taste buds but also provides a nutritious meal, making it a perfect choice for those who appreciate both flavor and health benefits. The transformation of humble cabbage into such a luxurious dish encourages home cooks to experiment with ingredients in new and exciting ways, proving that sometimes the simplest components can yield the most extraordinary results.