Garlic Parm Melting Cabbage (Printable Version)
Tender cabbage wedges baked in cheesy garlic sauce with Italian spices and a hint of heat.
# What You'll Need:
→ Vegetables
01 -
1 medium head green cabbage
02 -
1 medium yellow onion, thinly sliced
03 -
8 cloves garlic, minced
04 -
Chopped fresh parsley (optional, for garnish)
→ Dairy
05 -
2 ounces cream cheese, softened
06 -
1 cup grated Parmesan cheese
→ Pantry
07 -
4 to 6 tablespoons olive oil
08 -
1 teaspoon salt
09 -
1 teaspoon black pepper
10 -
2 teaspoons Italian seasoning
11 -
1 teaspoon crushed red pepper
12 -
2 cups chicken broth
13 -
2 teaspoons cornstarch
14 -
2 teaspoons water
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F (175°C). Cut the cabbage into thick wedges, keeping the core intact to hold each wedge together.
02 -
Heat an oven-safe skillet over medium-high heat and add olive oil. Sear cabbage wedges on both cut sides until deeply browned, about 2 to 3 minutes per side. Remove wedges and season with salt and black pepper.
03 -
In the same skillet, add more olive oil if necessary. Sauté sliced onion until softened, then add minced garlic, Italian seasoning, and crushed red pepper. Cook until fragrant, about 1 to 2 minutes.
04 -
Reduce heat to medium. Stir in softened cream cheese until smooth. Pour in chicken broth and combine thoroughly.
05 -
Mix cornstarch and water in a small bowl to form a slurry. Stir the slurry into the skillet and simmer until the sauce thickens slightly. Add half of the Parmesan cheese and stir until melted.
06 -
Return cabbage wedges to the skillet, spoon sauce over them. Transfer skillet to the oven and bake for approximately 50 minutes, turning wedges halfway through, until tender.
07 -
Remove from oven and let rest briefly. Sprinkle the remaining Parmesan cheese on top and garnish with chopped parsley before serving.
# Additional Notes:
01 -
Keeping the core intact during chopping ensures cabbage wedges remain together while cooking.