Garlic Parmesan Melting Cabbage
Garlic Parmesan Melting Cabbage
Ingredients
- 1 cabbage, cut into 6-8 wedges, ensuring each wedge has part of the core to hold it together
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon dried Italian herbs
- 2 ounces cream cheese, softened
- 2 cups chicken broth
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare the cabbage by cutting it into 6 to 8 wedges. Ensure each wedge retains a portion of the core to keep the leaves intact during cooking.
⏱️ 5 min•🌡️ 350
- 2
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, carefully place the cabbage wedges cut-side down in the skillet. Sear for 4 to 6 minutes per side, or until deeply golden brown and slightly tender. You may need to do this in batches depending on the size of your skillet.
⏱️ 12 min
- 3
Once seared, remove the cabbage wedges from the skillet and set them aside on a plate.
⏱️ 1 min
- 4
Reduce the heat to medium. Add the butter to the same skillet, allowing it to melt. Add the sliced onion and minced garlic to the skillet and sauté for 3 to 5 minutes, stirring occasionally, until the onions soften and become translucent.
⏱️ 5 min
- 5
Season the sautéed onions and garlic with black pepper and dried Italian herbs, stirring to combine.
⏱️ 1 min
- 6
Add the softened cream cheese to the skillet. Stir continuously until the cream cheese is fully melted and smoothly incorporated with the onions and garlic.
⏱️ 2 min
- 7
Pour in the chicken broth and whisk the mixture thoroughly until everything is well combined and smooth.
⏱️ 2 min
- 8
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Add the freshly grated Parmesan cheese to the skillet, then slowly whisk in the cornstarch slurry. Continue whisking over medium heat until the sauce thickens to your desired consistency.
⏱️ 3 min
- 9
Carefully return the seared cabbage wedges to the skillet, nestling them into the thickened sauce. Ensure each wedge is well coated.
⏱️ 2 min
- 10
Transfer the skillet to the preheated oven and bake for 50 minutes, or until the cabbage is very tender and the sauce is bubbly.
⏱️ 50 min•🌡️ 350
- 11
After baking, turn on the broiler to high. Broil the cabbage for about 3 to 5 minutes, watching carefully, until the top is lightly browned and caramelized.
⏱️ 5 min
- 12
Remove from the oven, garnish with additional grated Parmesan cheese and fresh chopped parsley, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Melting Cabbage
- 1 cabbage, cut into 6-8 wedges, ensuring each wedge has part of the core to hold it together
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon dried Italian herbs
- 2 ounces cream cheese, softened
- 2 cups chicken broth
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare the cabbage by cutting it into 6 to 8 wedges. Ensure each wedge retains a portion of the core to keep the leaves intact during cooking.
⏱️ 5 min•🌡️ 350 - 2
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, carefully place the cabbage wedges cut-side down in the skillet. Sear for 4 to 6 minutes per side, or until deeply golden brown and slightly tender. You may need to do this in batches depending on the size of your skillet.
⏱️ 12 min - 3
Once seared, remove the cabbage wedges from the skillet and set them aside on a plate.
⏱️ 1 min - 4
Reduce the heat to medium. Add the butter to the same skillet, allowing it to melt. Add the sliced onion and minced garlic to the skillet and sauté for 3 to 5 minutes, stirring occasionally, until the onions soften and become translucent.
⏱️ 5 min - 5
Season the sautéed onions and garlic with black pepper and dried Italian herbs, stirring to combine.
⏱️ 1 min - 6
Add the softened cream cheese to the skillet. Stir continuously until the cream cheese is fully melted and smoothly incorporated with the onions and garlic.
⏱️ 2 min - 7
Pour in the chicken broth and whisk the mixture thoroughly until everything is well combined and smooth.
⏱️ 2 min - 8
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Add the freshly grated Parmesan cheese to the skillet, then slowly whisk in the cornstarch slurry. Continue whisking over medium heat until the sauce thickens to your desired consistency.
⏱️ 3 min - 9
Carefully return the seared cabbage wedges to the skillet, nestling them into the thickened sauce. Ensure each wedge is well coated.
⏱️ 2 min - 10
Transfer the skillet to the preheated oven and bake for 50 minutes, or until the cabbage is very tender and the sauce is bubbly.
⏱️ 50 min•🌡️ 350 - 11
After baking, turn on the broiler to high. Broil the cabbage for about 3 to 5 minutes, watching carefully, until the top is lightly browned and caramelized.
⏱️ 5 min - 12
Remove from the oven, garnish with additional grated Parmesan cheese and fresh chopped parsley, and serve immediately.
⏱️ 1 min