A Creamy Twist: Garlic-Parmesan Cabbage You’ll Love
Summary:
This simple recipe features tender cabbage that becomes melt-in-your-mouth delicious as it absorbs the flavors of garlic, Parmesan cheese, and a hint of heat from crushed red pepper while simmering in a creamy oven-baked broth. Pair it with roasted chicken or pork for a satisfying meal.
Garlic-Parmesan Cabbage
If you're looking for a side dish that's both simple and sensational, Garlic-Parmesan Melting Cabbage is here to impress. This oven-baked recipe transforms humble cabbage into a tender, flavorful masterpiece. Simmered in a creamy garlic-infused broth with Parmesan cheese and a touch of red pepper heat, every bite melts in your mouth.
Perfect as a pairing with roasted chicken or pork, this dish brings a comforting warmth to your table with minimal effort. Whether you're hosting a dinner party or enjoying a cozy meal at home, this recipe is sure to become a favorite. Try it today and let the flavors shine!
Ingredients
1 (2¼-pound) head green cabbage, outermost leaves removed
4 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 cup thinly sliced yellow onion
4 large cloves garlic, thinly sliced (about 3 tablespoons)
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
2 ounces reduced-fat cream cheese, softened
2 cups reduced-sodium no-chicken or vegetable broth
2 teaspoons cornstarch
2 teaspoons water
1 cup finely grated Parmesan cheese, divided
Chopped fresh flat-leaf parsley for garnish (optional)
Directions
Preheat your oven to 350°F. Halve the cabbage lengthwise through the stem, then cut each half into 4 wedges about 2 inches thick, ensuring the stem and core remain intact. Heat 1 tablespoon of oil in a large cast-iron or other heavy oven-safe skillet over medium-high heat. Place 4 cabbage wedges in the skillet and sear until both sides are deeply browned, approximately 5 minutes per side. Remove the wedges and set them on a plate, seasoning each side evenly with ⅛ teaspoon of salt and pepper. Repeat the process with the remaining tablespoon of oil, cabbage wedges, and another ⅛ teaspoon each of salt and pepper.
Lower the heat to medium and add the remaining 2 tablespoons of oil, 1 cup of chopped onion, sliced garlic, 1 teaspoon of Italian seasoning, and ¼ teaspoon of crushed red pepper. Cook, stirring frequently, until the onion begins to soften and lightly brown, about 2 to 3 minutes. Mix in 2 ounces of cream cheese and stir continuously until it melts and becomes smooth, roughly 1 minute. Pour in 2 cups of broth and season with the remaining ¼ teaspoon each of salt and pepper. Stir occasionally and cook until the mixture comes to a boil.
In a small bowl, mix 2 teaspoons of cornstarch with 2 teaspoons of water until smooth. Whisk the mixture into the pan. Take the pan off the heat and whisk in ½ cup of Parmesan cheese until fully melted.
Place the cabbage wedges back into the pan, overlapping them if needed. Bake for about 50 minutes, turning once, until the cabbage becomes very tender and the sauce thickens and reduces. Allow the dish to rest for 5 minutes. Sprinkle the remaining ½ cup of Parmesan over the cabbage, and garnish with parsley, if desired.