Creamy Garlic Herb Baked Cabbage
Creamy Garlic Herb Baked Cabbage
Ingredients
For the Cabbage
- 1 green cabbage, medium head, cut into 6-8 wedges
- 2 tablespoons roasted garlic olive oil
For the Cream Sauce
- 3 tablespoons unsalted butter
- 1/2 yellow onion, small, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons seasoned flour, (such as a 'chicken fry' mix)
- 1 1/2 cups heavy whipping cream
- 5.2 ounces Boursin garlic and herb cheese, package, softened
- 1 teaspoon butter and garlic seasoning blend
- 1 teaspoon salt-free Creole seasoning
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F.
⏱️ 5 min•🌡️ 375
- 2
Cut the head of cabbage in half, then further divide each half into 3-4 wedges, ensuring the core holds them together. Rinse the cabbage wedges thoroughly under cold water.
⏱️ 5 min
- 3
In a large oven-safe skillet or Dutch oven, heat the roasted garlic olive oil over medium-high heat until shimmering.
⏱️ 2 min
- 4
Place the cabbage wedges cut-side down in the hot skillet. Sear for 3 to 4 minutes per side, until a nice golden-brown, caramelized color develops. You may need to do this in batches. Once seared, remove the cabbage from the skillet and set aside.
⏱️ 15 min
- 5
Reduce the heat to medium. Add the unsalted butter to the same skillet and melt. Add the chopped yellow onion and sauté for 3 to 4 minutes until softened and translucent.
⏱️ 4 min
- 6
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 7
Sprinkle the seasoned flour into the skillet with the butter, onion, and garlic. Whisk constantly for 1 to 2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min
- 8
Gradually pour in the heavy whipping cream, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, whisking until it thickens to your desired consistency, about 3 to 5 minutes.
⏱️ 5 min
- 9
Reduce heat to low. Add the softened Boursin garlic and herb cheese to the sauce. Stir until the cheese is completely melted and incorporated, creating a smooth and creamy sauce.
⏱️ 3 min
- 10
Stir in the butter and garlic seasoning blend and the salt-free Creole seasoning. Taste and adjust seasonings if necessary.
⏱️ 1 min - 11
Arrange the seared cabbage wedges back into the skillet (or transfer to a 9x13 inch baking dish if your skillet is not oven-safe), ensuring they are nestled closely together.
⏱️ 2 min
- 12
Pour the creamy garlic herb sauce generously over all the cabbage wedges, making sure they are well coated.
⏱️ 1 min
- 13
Bake uncovered for 35 to 45 minutes, or until the sauce is bubbly and the cabbage is fork-tender. The edges of the cabbage may become slightly browned and crispy.
⏱️ 40 min•🌡️ 375
- 14
Remove from oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Herb Baked Cabbage
Ingredients
For the Cabbage
- 1 green cabbage, medium head, cut into 6-8 wedges
- 2 tablespoons roasted garlic olive oil
For the Cream Sauce
- 3 tablespoons unsalted butter
- 1/2 yellow onion, small, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons seasoned flour, (such as a 'chicken fry' mix)
- 1 1/2 cups heavy whipping cream
- 5.2 ounces Boursin garlic and herb cheese, package, softened
- 1 teaspoon butter and garlic seasoning blend
- 1 teaspoon salt-free Creole seasoning
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F.
⏱️ 5 min•🌡️ 375 - 2
Cut the head of cabbage in half, then further divide each half into 3-4 wedges, ensuring the core holds them together. Rinse the cabbage wedges thoroughly under cold water.
⏱️ 5 min - 3
In a large oven-safe skillet or Dutch oven, heat the roasted garlic olive oil over medium-high heat until shimmering.
⏱️ 2 min - 4
Place the cabbage wedges cut-side down in the hot skillet. Sear for 3 to 4 minutes per side, until a nice golden-brown, caramelized color develops. You may need to do this in batches. Once seared, remove the cabbage from the skillet and set aside.
⏱️ 15 min - 5
Reduce the heat to medium. Add the unsalted butter to the same skillet and melt. Add the chopped yellow onion and sauté for 3 to 4 minutes until softened and translucent.
⏱️ 4 min - 6
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 7
Sprinkle the seasoned flour into the skillet with the butter, onion, and garlic. Whisk constantly for 1 to 2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min - 8
Gradually pour in the heavy whipping cream, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, whisking until it thickens to your desired consistency, about 3 to 5 minutes.
⏱️ 5 min - 9
Reduce heat to low. Add the softened Boursin garlic and herb cheese to the sauce. Stir until the cheese is completely melted and incorporated, creating a smooth and creamy sauce.
⏱️ 3 min - 10
Stir in the butter and garlic seasoning blend and the salt-free Creole seasoning. Taste and adjust seasonings if necessary.
⏱️ 1 min - 11
Arrange the seared cabbage wedges back into the skillet (or transfer to a 9x13 inch baking dish if your skillet is not oven-safe), ensuring they are nestled closely together.
⏱️ 2 min - 12
Pour the creamy garlic herb sauce generously over all the cabbage wedges, making sure they are well coated.
⏱️ 1 min - 13
Bake uncovered for 35 to 45 minutes, or until the sauce is bubbly and the cabbage is fork-tender. The edges of the cabbage may become slightly browned and crispy.
⏱️ 40 min•🌡️ 375 - 14
Remove from oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 1 min