Garlic Parm Melting Cabbage

This savory melting cabbage dish brings a rich blend of garlic and Parmesan cheese to tender baked wedges of cabbage. It’s a comforting side that turns this humble vegetable into something truly special with its creamy, cheesy garlic sauce and Italian spices.

I first tried this recipe when I wanted to elevate cabbage beyond the usual sauté. Now it’s a family favorite that everyone asks for at gatherings and weeknight meals alike.

Ingredients

• One medium head green cabbage: good for keeping the wedges intact and sturdy for roasting
• One medium yellow onion: thinly sliced to add sweetness and depth during sautéing
• Eight garlic cloves: minced to infuse the sauce with rich, aromatic flavor
• Chopped fresh parsley: optional for fresh brightness when serving
• Two ounces softened cream cheese: to create a velvety sauce texture
• One cup grated Parmesan cheese: adds nutty sharpness and melts beautifully
• Four to six tablespoons olive oil: choose a good quality extra virgin for flavor and browning
• One teaspoon salt: to enhance all the other ingredients
• One teaspoon black pepper: for balanced heat
• Two teaspoons Italian seasoning: brings classic Mediterranean herbs to the dish
• One teaspoon crushed red pepper: adds a subtle kick that warms the palate
• Two cups chicken broth: enriches the sauce and helps in cooking the cabbage
• Two teaspoons cornstarch: to thicken the sauce without lumps
• Two teaspoons water: to dissolve the cornstarch for an even texture

Instructions

Sear the Cabbage Wedges:

Preheat your oven to 175 degrees Celsius to prepare for gentle baking. Cut the cabbage into thick wedges making sure to keep the core intact so the wedges hold together. Heat an oven-safe skillet over medium-high heat and add olive oil. Carefully sear each cabbage wedge on both cut sides until well browned which should take about two to three minutes per side. Remove the wedges and season them with salt and pepper.

Build the Sauce Base:

Add more olive oil to the hot skillet if needed. Sauté the thinly sliced onion until soft and translucent this usually takes a few minutes. Add the minced garlic, Italian seasoning, and crushed red pepper to the pan. Continue cooking until the garlic becomes fragrant which brings out its full flavor.

Make the Creamy Sauce:

Turn the heat down to medium. Stir the softened cream cheese into the aromatic mixture and cook, stirring constantly until you get a smooth sauce. Pour in the chicken broth and mix it thoroughly to combine all flavors.

Thicken the Sauce:

In a small bowl, mix the cornstarch and water until fully blended to create a slurry. Stir this into the skillet and allow the sauce to simmer gently until it thickens slightly. Add half the grated Parmesan cheese and stir until melted and fully incorporated into the sauce.

Bake the Cabbage:

Carefully place the seared cabbage wedges back into the skillet nestling them into the creamy sauce. Spoon some sauce over the tops. Transfer the skillet to the preheated oven and bake for about fifty minutes. Halfway through the baking time, rotate or turn the cabbage wedges to ensure even cooking. The cabbage should become very tender by the end.

Finish and Serve:

Take the skillet out of the oven and let the dish rest briefly. Sprinkle the remaining Parmesan cheese over the cabbage wedges. Add a garnish of chopped fresh parsley if using for a pop of color and freshness before serving.

My favorite part is the creamy Parmesan garlic sauce that makes the cabbage taste almost decadent. This recipe reminds me of cozy family dinners where simple ingredients come together to create something memorable and comforting.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the oven to maintain the sauce’s creamy texture. If freezing, wrap tightly with foil and thaw overnight before warming to avoid losing moisture.

Ingredient Substitutions

Cream cheese can be swapped for ricotta for a lighter texture but increases cooking time slightly. Use vegetable broth instead of chicken broth for a vegetarian version. Parmesan can be replaced by Pecorino Romano for a sharper taste although it is saltier so reduce additional salt.

Serving Suggestions

Serve alongside roasted meats like chicken or pork to balance the creamy cabbage. Pair with crusty bread to soak up the wonderful sauce. It also works well with a crisp green salad for a complete meal.

Seasonal Adaptations

This dish is perfect for cooler months when hearty vegetables shine. You can experiment by adding sautéed mushrooms or swapping in Savoy cabbage for a slightly different texture. The Italian seasoning can be swapped with Herbes de Provence for a floral twist in spring.

This dish is a wonderful way to elevate cabbage with rich flavors and creamy texture that never feels heavy.

FAQs about Recipes

→ How do I prepare the cabbage wedges for cooking?

Cut the cabbage into thick wedges keeping the core intact to help hold the pieces together during cooking. Sear the wedges in olive oil to develop a golden crust before baking.

→ What creates the creamy texture in the sauce?

The sauce combines softened cream cheese with chicken broth and Parmesan cheese, thickened slightly with a cornstarch slurry to create a smooth, velvety consistency.

→ Can I adjust the spice level in this dish?

Yes, the crushed red pepper adds a gentle heat, which can be reduced or omitted depending on your spice preference.

→ What is the best way to cook the cabbage wedges evenly?

After searing both sides of the wedges, arrange them in an oven-safe skillet, spoon the sauce over, and bake, turning them halfway to ensure even tenderness and caramelization.

→ Is fresh parsley necessary for the dish?

Fresh parsley is optional but adds a bright, fresh garnish that complements the rich flavors and adds visual appeal.