Garlic Butter Melting Cabbage With Creamy Parmesan Sauce
By Ethan Parker
For a make-ahead side, sear the eight cabbage wedges and prepare the garlic butter sauce, then hold the assembled dish for a few hours before baking. This baked green cabbage turns soft and tender under a creamy parmesan, garlic, and chili-oil sauce, with lightly golden edges.
Green cabbage is cut through the core so each wedge stays intact during searing and baking. Olive oil creates the initial golden surface, while butter, shallot, garlic, chicken broth, heavy cream, freshly grated parmesan, chili oil, oregano, salt, and pepper form the sauce. Freshly grated parmesan is important here because it melts smoothly into the cream.
The cabbage is ready for the oven after its cut sides are golden, and the sauce should look smooth and slightly thickened after its brief simmer. During baking, the wedges become tender and the top turns lightly golden. Rushing the sear is the main misstep: those browned edges add flavor before the cabbage absorbs the sauce.
Serve the wedges with parsley and extra parmesan, either as a side or with crusty bread or mashed potatoes for a vegetarian-style meal when made with vegetable broth. Leftovers keep in the refrigerator for up to three days and can be gently warmed in the oven or microwave until creamy again.
Why you'll love this recipe
- The eight wedges make portioning straightforward because each intact piece can be packed with its share of creamy garlic parmesan sauce.
- Assemble the seared cabbage and sauce a few hours ahead, then bake before serving so the final texture stays tender rather than overcooked.
- Refrigerated leftovers remain useful for up to three days because the cabbage and sauce can be gently warmed until creamy again.
- Batch cooking works well since the cabbage is arranged snugly in a single layer, helping every wedge absorb sauce and bake evenly.
- Individual wedges reheat more neatly than shredded cabbage because the core keeps each serving together while it softens in the sauce.
- The sauce is built in the searing skillet, so browned cabbage bits are scraped into the cream mixture instead of being left behind.
Ingredients
- •1 medium green cabbage (cut into 8 wedges)
- •2 tbsp olive oil
- •3 tbsp unsalted butter
- •1 shallot (minced)
- •5 cloves garlic (minced)
- •1 cup low-sodium chicken broth
- •2 cups heavy cream
- •1 cup freshly grated parmesan cheese (plus extra for serving)
- •2 tbsp chili oil
- •1 tsp dried oregano
- •0.5 tsp salt
- •freshly ground black pepper (to taste)
- •chopped parsley (for garnish)
Instructions
- 1
Cut the cabbage into 8 wedges by slicing through the core so each wedge stays intact.
- 2
Heat 1/2 tablespoon olive oil in a large skillet over medium heat.
- 3
Add the cabbage wedges cut-side down and sear for 2–3 minutes per side until golden, working in batches if needed.
- 4
Transfer the seared cabbage wedges to a large baking dish, arranging them snugly in a single layer.
- 5
Melt the butter in the same skillet over medium heat.
- 6
Add the minced shallot and garlic and cook until softened and fragrant, about 1 minute.
- 7
Pour in the chicken broth and scrape up any browned bits from the pan.
- 8
Stir in the heavy cream, parmesan cheese, chili oil, dried oregano, salt, and black pepper.
- 9
Simmer for 3–4 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
- 10
Preheat the oven to 350°F.
- 11
Pour the sauce evenly over the cabbage wedges.
- 12
Bake for 50–60 minutes until the cabbage is tender and the top is lightly golden.
- 13
Garnish with chopped parsley and extra parmesan cheese before serving.
FAQ
Nutrition (per serving)
Calories
390
Protein
8g
Fat
36g
Carbs
10g
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