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Preheat your oven to 375°F.

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.

In a large oven-safe skillet or Dutch oven, heat the roasted garlic olive oil over medium-high heat until shimmering.

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.

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.

Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

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.

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.

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.

Stir in the butter and garlic seasoning blend and the salt-free Creole seasoning. Taste and adjust seasonings if necessary.
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.

Pour the creamy garlic herb sauce generously over all the cabbage wedges, making sure they are well coated.

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.

Remove from oven, garnish with fresh chopped parsley, and serve immediately.


Preheat your oven to 375°F.

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.

In a large oven-safe skillet or Dutch oven, heat the roasted garlic olive oil over medium-high heat until shimmering.

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.

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.

Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

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.

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.

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.

Stir in the butter and garlic seasoning blend and the salt-free Creole seasoning. Taste and adjust seasonings if necessary.
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.

Pour the creamy garlic herb sauce generously over all the cabbage wedges, making sure they are well coated.

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.

Remove from oven, garnish with fresh chopped parsley, and serve immediately.
