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Garlic-Parmesan Melting Cabbage is my go-to cozy side dish when I want something deeply savory yet simple enough for a weeknight. Perfectly seared cabbage wedges slowly bake in a garlicky cream sauce, soaking up all those incredible flavors and practically melting onto your fork. Even my non-cabbage-loving friends are wowed every single time I bring this to the table.
The first time I made this on a cold fall afternoon my entire kitchen filled with that nutty caramelized aroma. Now it is one of my favorite ways to get even picky eaters excited about cabbage.
Ingredients
- Green cabbage: Choose a firm head with bright leaves and no blemishes for the sweetest flavor
- Extra-virgin olive oil: Adds richness and helps achieve that perfect golden crust on the cabbage
- Salt and ground pepper: Season everything in layers for balanced flavor
- Yellow onion: Brings natural sweetness and softness to the creamy sauce
- Garlic: Thinly sliced fresh garlic adds aromatic depth and complexity
- Italian seasoning: Delivers subtle herbal notes that enhance the sauce
- Crushed red pepper: Lends just a gentle heat that wakes up every bite
- Reduced-fat cream cheese: Makes the sauce luxuriously smooth without overwhelming heaviness
- No-chicken or vegetable broth: Keeps the sauce lighter while adding concentrated savory flavor
- Cornstarch: Thickens the sauce just enough to coat each wedge without getting gloopy
- Freshly grated Parmesan cheese: Always grate your own for best melting and taste
Step-by-Step Instructions
- Prepare the Cabbage:
- Slice the cabbage in half right through the core keeping it intact for sturdy wedges. Cut each half into four thick wedges making sure the stem holds each chunk together. This keeps your wedges from falling apart during searing and roasting.
- Sear the Cabbage:
- In a large ovenproof skillet heat a tablespoon of olive oil over medium-high. Place four cabbage wedges cut side down and leave them undisturbed for five minutes to build a deep golden crust. Flip them and do the same on the other side. Transfer the seared wedges to a plate sprinkle both sides with salt and pepper. Repeat with the remaining wedges and another spoon of oil.
- Sauté the Aromatics:
- Lower the heat to medium and pour in the last bit of oil. Toss in sliced onion garlic Italian seasoning and crushed red pepper. Stir often letting the onions soften and brown just enough to unleash their sweetness about three minutes. The garlic should smell robust but not burn.
- Melt in Cream Cheese:
- Dollop in the softened cream cheese with the onions. Stir until everything melts together and the mixture turns creamy and uniform. If you notice a few small bits of cheese that is fine since they will melt in the oven.
- Build the Sauce:
- Stir the broth into the skillet and add the last bit of salt and pepper. Let the mixture come up to a strong simmer. Meanwhile mix cornstarch and cold water together until perfectly smooth then whisk into the pan sauce to thicken it. Take it off the heat and whisk in half of the Parmesan until it disappears.
- Assemble and Bake:
- Nestle the seared cabbage wedges back into the pan arranging so each wedge touches plenty of sauce. Turn wedges once to coat. Bake uncovered at three-fifty for fifty minutes flipping gently halfway through. Let it rest five minutes when out of the oven then sprinkle the rest of the Parmesan over top.
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Parmesan is my personal must here since it gets so nutty and golden while melting in the oven. Growing up we always used the grocery wedge and grated it fresh on Sunday cooking days which makes a world of difference for flavor and for how smoothly it incorporates.
Storage Tips
This dish will keep refrigerated for up to four days. Cover tightly to lock in the aroma and gently rewarm in the oven or microwave with a splash of broth to loosen the sauce. For freezing slice cabbage smaller first so it heats evenly when you are ready.
Ingredient Substitutions
If you want to lighten things up you can use full-fat or non-dairy cream cheese. Any melting cheese works if you swap out Parmesan but I always come back to the original. If you cannot find yellow onion a white onion or even shallots bring a similar mild sweetness.
Serving Suggestions
Serve this melting cabbage over creamy polenta or alongside roasted chicken for a main meal filled with comfort. It is equally at home as the star on a vegetarian table and works beautifully heap onto thick slices of toasted sourdough for a cozy brunch.
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With just a few steps and simple ingredients, this comforting dish will make cabbage your new favorite vegetable!
Frequently Asked Questions
- → How can I ensure the cabbage turns out tender and not mushy?
Browning the cabbage before baking helps lock in flavor and structure, while the slow oven bake ensures tenderness without overcooking.
- → What type of broth works best for this dish?
Either reduced-sodium vegetable or no-chicken broth delivers full flavor while keeping the dish vegetarian and balanced.
- → Can I substitute regular cream cheese for reduced-fat?
Yes, regular cream cheese works just as well for a richer sauce; simply swap in an equal amount.
- → How do I get the cheese to melt smoothly in the sauce?
Add finely grated Parmesan off the heat and whisk until smooth for a velvety finish without clumping.
- → Is it possible to prepare this dish ahead?
You can pan-brown the cabbage and prepare the sauce in advance. Assemble and bake when ready to serve.