Braised Cabbage with Parmesan and Walnuts

Prepare the stuffing mixture. In a small bowl, combine the finely chopped shallot, grated Parmesan cheese, chopped chives, red pepper flakes, and about 3 tablespoons of olive oil. Season with salt and mix until well combined.

Cut the head of cabbage into four wedges, making sure to keep the core intact on each wedge.

Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat.

Place the cabbage wedges cut-side down in the hot skillet and sear for 2-3 minutes per side, until they are golden brown and charred in spots.

Transfer the seared cabbage wedges to a baking dish.

Gently separate the leaves of each cabbage wedge and spoon the Parmesan mixture in between the layers.

Pour the vegetable broth into the bottom of the baking dish, around the cabbage wedges.

Bake in a preheated oven until the cabbage is tender. (Note: The video does not specify temperature or time, but 375°F / 190°C for 20-25 minutes is a good starting point).

Remove from the oven and top with additional grated Parmesan cheese, toasted walnuts, chopped fresh parsley, and a grinding of black pepper.

Serve immediately, spooning the braising liquid from the pan over the top.