Parmesan Melted Cabbage
Parmesan Melted Cabbage
Ingredients
For the Cabbage
- 1 head green cabbage, cut into 6 wedges, core intact
- 4 strips bacon, cooked until crispy and crumbled (optional)
- 1 tablespoon olive oil, if not using bacon fat
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup heavy whipping cream
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon Cajun seasoning
- 1 teaspoon Creole seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Preheat your oven to 350°F. Prepare the cabbage by cutting the head into 6 uniform wedges, ensuring the core remains intact to hold the leaves together during cooking.
⏱️ 5 min•🌡️ 350
- 2
If using bacon, cook the bacon strips in a large cast-iron skillet over medium-high heat until crispy. Remove the cooked bacon and set aside, reserving the rendered bacon fat in the skillet. If not using bacon, add 1 tablespoon of olive oil to the skillet.
⏱️ 8 min
- 3
Place the cabbage wedges into the hot skillet with the bacon fat (or olive oil). Pan-sear the cabbage for 3-4 minutes per side, until golden brown and slightly tender. Remove the seared cabbage from the skillet and set aside.
⏱️ 10 min
- 4
In the same skillet, melt the unsalted butter over medium heat. Add the sliced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 5 min
- 5
In a small bowl, whisk together the cornstarch with 2 tablespoons of the chicken broth to create a slurry. Add the softened cream cheese, heavy whipping cream, and the remaining chicken broth to the skillet. Stir continuously until the cream cheese is fully melted and the sauce is smooth. Whisk in the cornstarch slurry and cook, stirring, until the sauce begins to thicken.
⏱️ 7 min
- 6
Stir in the Cajun seasoning, Creole seasoning, salt, and black pepper into the creamy sauce. Taste and adjust seasonings as desired.
⏱️ 2 min
- 7
Return the seared cabbage wedges to the skillet, nestling them into the creamy sauce. If using, crumble the reserved crispy bacon over the cabbage. Sprinkle with chopped fresh parsley and generously grate fresh Parmesan cheese over the entire dish.
⏱️ 3 min
- 8
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the cabbage is tender and the sauce is bubbly and slightly golden.
⏱️ 20 min•🌡️ 350
- 9
Remove from the oven and serve hot, with an additional drizzle of the creamy sauce from the skillet if desired.
Kitchen Tools
Nutrition Facts (per serving)
Parmesan Melted Cabbage
Ingredients
For the Cabbage
- 1 head green cabbage, cut into 6 wedges, core intact
- 4 strips bacon, cooked until crispy and crumbled (optional)
- 1 tablespoon olive oil, if not using bacon fat
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup heavy whipping cream
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon Cajun seasoning
- 1 teaspoon Creole seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Preheat your oven to 350°F. Prepare the cabbage by cutting the head into 6 uniform wedges, ensuring the core remains intact to hold the leaves together during cooking.
⏱️ 5 min•🌡️ 350 - 2
If using bacon, cook the bacon strips in a large cast-iron skillet over medium-high heat until crispy. Remove the cooked bacon and set aside, reserving the rendered bacon fat in the skillet. If not using bacon, add 1 tablespoon of olive oil to the skillet.
⏱️ 8 min - 3
Place the cabbage wedges into the hot skillet with the bacon fat (or olive oil). Pan-sear the cabbage for 3-4 minutes per side, until golden brown and slightly tender. Remove the seared cabbage from the skillet and set aside.
⏱️ 10 min - 4
In the same skillet, melt the unsalted butter over medium heat. Add the sliced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 5 min - 5
In a small bowl, whisk together the cornstarch with 2 tablespoons of the chicken broth to create a slurry. Add the softened cream cheese, heavy whipping cream, and the remaining chicken broth to the skillet. Stir continuously until the cream cheese is fully melted and the sauce is smooth. Whisk in the cornstarch slurry and cook, stirring, until the sauce begins to thicken.
⏱️ 7 min - 6
Stir in the Cajun seasoning, Creole seasoning, salt, and black pepper into the creamy sauce. Taste and adjust seasonings as desired.
⏱️ 2 min - 7
Return the seared cabbage wedges to the skillet, nestling them into the creamy sauce. If using, crumble the reserved crispy bacon over the cabbage. Sprinkle with chopped fresh parsley and generously grate fresh Parmesan cheese over the entire dish.
⏱️ 3 min - 8
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the cabbage is tender and the sauce is bubbly and slightly golden.
⏱️ 20 min•🌡️ 350 - 9
Remove from the oven and serve hot, with an additional drizzle of the creamy sauce from the skillet if desired.