Creamy Parmesan Baked Cabbage Wedges
Creamy Parmesan Baked Cabbage Wedges
Ingredients
For the Cabbage
- 1 green cabbage, medium head, sliced into 6-8 wedges
- 2 tablespoons high smoke point oil, plus more for pan-frying
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Creamy Parmesan Sauce
- 1 1/2 cups heavy cream
- 2 tablespoons Dijon mustard
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1 teaspoon chicken powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup Parmesan cheese, shaved or grated
For Garnish
- 1 tomato, medium, diced
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Prepare the cabbage: Slice the green cabbage into 6-8 thick wedges, ensuring the core remains intact on each wedge to hold the leaves together. Drizzle the cabbage wedges with 2 tablespoons of high smoke point oil. Season generously with dried parsley, black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder, ensuring all sides are coated.
⏱️ 10 min
- 3
Pan-fry the cabbage: Heat a large oven-safe skillet (preferably cast iron) over medium-high heat with a tablespoon or two of high smoke point oil. Once hot, carefully place the seasoned cabbage wedges in the skillet in a single layer. Sear for 3-5 minutes per side, until nicely browned and slightly charred. You may need to do this in batches. Remove the browned cabbage wedges from the skillet and set aside.
⏱️ 10 min
- 4
Prepare the creamy Parmesan sauce: In the same skillet (do not clean it), reduce the heat to medium. Pour in the heavy cream. Add the Dijon mustard, pink Himalayan salt, chicken powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Whisk continuously for 2-3 minutes until the sauce begins to thicken slightly.
⏱️ 5 min
- 5
Melt in the Parmesan: Stir in the shaved Parmesan cheese into the sauce. Continue to whisk until the cheese is fully melted and incorporated, creating a thick, smooth, and cheesy cream sauce.
⏱️ 3 min
- 6
Assemble and bake: Carefully return the browned cabbage wedges to the skillet, nestling them into the prepared cream sauce. Sprinkle the diced fresh tomato evenly over the cabbage and sauce.
⏱️ 2 min
- 7
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the sauce is bubbly and the cabbage is tender-crisp.
⏱️ 15 min•🌡️ 375
- 8
Carefully remove from the oven and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Parmesan Baked Cabbage Wedges
Ingredients
For the Cabbage
- 1 green cabbage, medium head, sliced into 6-8 wedges
- 2 tablespoons high smoke point oil, plus more for pan-frying
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Creamy Parmesan Sauce
- 1 1/2 cups heavy cream
- 2 tablespoons Dijon mustard
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1 teaspoon chicken powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup Parmesan cheese, shaved or grated
For Garnish
- 1 tomato, medium, diced
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Prepare the cabbage: Slice the green cabbage into 6-8 thick wedges, ensuring the core remains intact on each wedge to hold the leaves together. Drizzle the cabbage wedges with 2 tablespoons of high smoke point oil. Season generously with dried parsley, black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder, ensuring all sides are coated.
⏱️ 10 min - 3
Pan-fry the cabbage: Heat a large oven-safe skillet (preferably cast iron) over medium-high heat with a tablespoon or two of high smoke point oil. Once hot, carefully place the seasoned cabbage wedges in the skillet in a single layer. Sear for 3-5 minutes per side, until nicely browned and slightly charred. You may need to do this in batches. Remove the browned cabbage wedges from the skillet and set aside.
⏱️ 10 min - 4
Prepare the creamy Parmesan sauce: In the same skillet (do not clean it), reduce the heat to medium. Pour in the heavy cream. Add the Dijon mustard, pink Himalayan salt, chicken powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Whisk continuously for 2-3 minutes until the sauce begins to thicken slightly.
⏱️ 5 min - 5
Melt in the Parmesan: Stir in the shaved Parmesan cheese into the sauce. Continue to whisk until the cheese is fully melted and incorporated, creating a thick, smooth, and cheesy cream sauce.
⏱️ 3 min - 6
Assemble and bake: Carefully return the browned cabbage wedges to the skillet, nestling them into the prepared cream sauce. Sprinkle the diced fresh tomato evenly over the cabbage and sauce.
⏱️ 2 min - 7
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the sauce is bubbly and the cabbage is tender-crisp.
⏱️ 15 min•🌡️ 375 - 8
Carefully remove from the oven and serve immediately.
⏱️ 5 min