Boujee Cabbage (Creamy Roasted Cabbage with Boursin)
Boujee Cabbage (Creamy Roasted Cabbage with Boursin)
Ingredients
For the Cabbage
- 1 cabbage, large head, about 2 1/2 pounds, core intact
- 1 tablespoon neutral oil, such as canola or grapeseed
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Sauce
- 2 tablespoons butter
- 1/2 cup yellow onion, finely diced
- 4 cloves garlic, minced
- 1 1/2 cups chicken stock, low-sodium
- 1 package Boursin cheese, 5.2 ounce garlic and herb (or plain cream cheese)
For Garnish
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh herbs, chopped parsley or chives
Instructions
- 1
Preheat your oven to 375°F. Carefully cut the head of cabbage into 6-8 large wedges, ensuring the core remains intact in each piece to hold the leaves together during cooking. Season the cabbage wedges generously with salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 375
- 2
Heat 1 tablespoon of neutral oil and 1 tablespoon of butter in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once the butter is melted and shimmering, add the cabbage wedges to the pan in a single layer, working in batches if necessary to avoid overcrowding. Sear for 4-6 minutes per side, until golden brown and caramelized. Remove the seared cabbage from the pan and set aside on a plate.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the diced yellow onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 4
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Bring the stock to a gentle simmer. Add the entire package of Boursin cheese (or cream cheese) to the simmering stock. Whisk continuously until the cheese is fully melted and incorporated, creating a smooth, creamy sauce. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 5 min
- 5
Carefully return the seared cabbage wedges to the skillet, nestling them into the creamy sauce. Ensure each wedge is partially submerged in the sauce. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the cabbage is incredibly tender and has absorbed the rich flavors of the sauce. The sauce should be bubbly and slightly thickened.
⏱️ 25 min•🌡️ 375
- 6
Remove the skillet from the oven. Garnish generously with freshly grated Parmesan cheese and chopped fresh herbs (parsley or chives). Serve immediately as a decadent side dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Boujee Cabbage (Creamy Roasted Cabbage with Boursin)
Ingredients
For the Cabbage
- 1 cabbage, large head, about 2 1/2 pounds, core intact
- 1 tablespoon neutral oil, such as canola or grapeseed
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Sauce
- 2 tablespoons butter
- 1/2 cup yellow onion, finely diced
- 4 cloves garlic, minced
- 1 1/2 cups chicken stock, low-sodium
- 1 package Boursin cheese, 5.2 ounce garlic and herb (or plain cream cheese)
For Garnish
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh herbs, chopped parsley or chives
Instructions
- 1
Preheat your oven to 375°F. Carefully cut the head of cabbage into 6-8 large wedges, ensuring the core remains intact in each piece to hold the leaves together during cooking. Season the cabbage wedges generously with salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 375 - 2
Heat 1 tablespoon of neutral oil and 1 tablespoon of butter in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once the butter is melted and shimmering, add the cabbage wedges to the pan in a single layer, working in batches if necessary to avoid overcrowding. Sear for 4-6 minutes per side, until golden brown and caramelized. Remove the seared cabbage from the pan and set aside on a plate.
⏱️ 10 min - 3
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the diced yellow onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 4
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Bring the stock to a gentle simmer. Add the entire package of Boursin cheese (or cream cheese) to the simmering stock. Whisk continuously until the cheese is fully melted and incorporated, creating a smooth, creamy sauce. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 5 min - 5
Carefully return the seared cabbage wedges to the skillet, nestling them into the creamy sauce. Ensure each wedge is partially submerged in the sauce. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the cabbage is incredibly tender and has absorbed the rich flavors of the sauce. The sauce should be bubbly and slightly thickened.
⏱️ 25 min•🌡️ 375 - 6
Remove the skillet from the oven. Garnish generously with freshly grated Parmesan cheese and chopped fresh herbs (parsley or chives). Serve immediately as a decadent side dish.
⏱️ 5 min