A Creamy Twist: Garlic-Parmesan Cabbage You’ll Love

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

1. 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.

2. 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.