Garlic Parmesan Melting Cabbage (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large green cabbage (approximately 1 kg), outer leaves removed
02 -
1 cup yellow onion, thinly sliced
03 -
4 large cloves garlic, thinly sliced (about 3 tablespoons)
→ Cheese & Dairy
04 -
2 ounces (56 g) reduced-fat cream cheese, softened
05 -
1 cup finely grated Parmesan cheese, divided
→ Pantry Staples
06 -
4 tablespoons extra-virgin olive oil, divided
07 -
1 teaspoon Italian seasoning
08 -
¼ teaspoon crushed red pepper
09 -
½ teaspoon salt, divided
10 -
½ teaspoon ground black pepper, divided
11 -
2 cups reduced-sodium no-chicken or vegetable broth
12 -
2 teaspoons cornstarch
13 -
2 teaspoons water
# Instructions:
01 -
Preheat oven to 175°C. Slice the cabbage in half through the stem. Cut each half into 4 wedges, keeping the stem and core attached.
02 -
Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add 4 cabbage wedges and cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate and season both sides with ⅛ teaspoon salt and ⅛ teaspoon pepper.
03 -
Repeat the same process with 1 more tablespoon olive oil, the remaining cabbage wedges, and ⅛ teaspoon each salt and pepper. Transfer browned wedges to the same plate.
04 -
Reduce heat to medium. Add the remaining 2 tablespoons olive oil to the same skillet. Add sliced onion, garlic, Italian seasoning, and crushed red pepper. Cook, stirring often, until onion is softened and lightly browned, 2-3 minutes.
05 -
Add cream cheese to the skillet. Stir continuously until melted and creamy, about 1 minute.
06 -
Pour in the broth and add the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Stir occasionally and bring to a boil.
07 -
Mix cornstarch and water in a small bowl until smooth. Whisk this slurry into the skillet. Remove skillet from heat and whisk in ½ cup grated Parmesan until fully melted.
08 -
Return cabbage wedges to the skillet, overlapping them as needed. Transfer to the oven and bake, turning once, until very tender and the sauce is thickened, about 50 minutes.
09 -
Let the dish rest for 5 minutes. Sprinkle the remaining ½ cup Parmesan over the cabbage wedges and garnish with chopped parsley if desired before serving.
# Notes:
01 -
For best results, keep the cabbage core intact to hold the wedges together during cooking.