- First, prepare cabbage. Remove any bruised or discolored outer leaves. Cut in half, then quarters. Cut out the core, then slice each quarter into 1/2-inch ribbons.
- Preheat oven to 400. In a large, oven-proof saute pan (or dutch oven), melt butter over medium heat. Add garlic and herbs, and stir for a minute, until fragrant. Add cabbage, and season with salt and pepper. Cook, stirring occasionally, until cabbage is starting to brown, about 10 minutes. Pour cream evenly over cabbage.
- Cover saute pan with lid (or cover tightly with tinfoil) and transfer to oven. Bake for 40-50 minutes covered, or until cabbage is very tender. If pan looks too dry, add a splash more cream. Uncover and cook for 10 more minutes, until the top layer is starting to brown.
- Taste, add more salt to your liking, and sprinkle with lemon juice. Enjoy!
Variations: You could lighten this dish up by using 10% cream. Or, try using apple cider as a braising liquid instead of the cream. If you go this route, add some sliced apple and fennel seeds when you add the cabbage to the pan.