Melting cabbage

Ingredients:

• 110 g unsalted butter, cut into small pieces
• 1 small fennel root (about 220 g), thinly sliced, greens set aside for serving
• 2 cloves garlic, thinly sliced
• 1 tbsp fresh thyme leaves
• 1 small head of white cabbage (about 1 kg), cut into 4 pieces
• 1 and 1/4 cups dry white wine
• 2 tbsp tomato paste
• 0.5 cup finely grated Parmesan + 30g Parmesan rind.
• A pinch of crushed red pepper flakes

Preparation:

1. Preheat oven to 175°C.
2. In a large cast-iron skillet, melt the butter over medium-high heat. Add the fennel, 1/2 teaspoon salt, and some freshly ground black pepper and cook, stirring occasionally, until the fennel has softened and just beginning to brown, about 5 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute.
3. Place the cabbage quarters, cut-side down, in the pan and cook without moving until tender and beginning to caramelize, about 4 minutes. Flip with tongs and cook the other side.
4. Meanwhile, whisk the wine and tomato paste together in a small bowl until smooth. Add it to the skillet along with the Parmesan rind and red pepper flakes. Bring the sauce to a simmer, then transfer the skillet to the oven.
5. Bake until the sauce has thickened and reduced by half and the kale is caramelized and tender, about 40 minutes. Sprinkle with grated Parmesan cheese and return to the oven.
6. Bake just until the cheese is melted, about 3 minutes. Sprinkle with fennel fronds and serve immediately, drizzling the sauce over the kale.