Go Back Email Link

Melted Cabbage with Creamy Parmesan Sauce

Tender, caramelized cabbage quarters simmer in a creamy Parmesan sauce with onion, garlic, and Italian herbs. Finished in the oven until golden and bubbly, this side dish turns humble cabbage into a rich, comforting centerpiece.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes

Ingredients
  

  • 1 medium head green cabbage, quartered (leave the core intact so wedges stay together)
  • Kosher salt & freshly ground black pepper
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tbsp butter
  • 1 small onion, thinly sliced into half-moons
  • 2-3 cloves garlic, minced
  • 2 tsp Italian seasoning
  • Pinch of crushed red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepperor mixed pepper blend
  • 4 oz cream cheese
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 2-3 splashes hot sauce
  • 1 cup Parmesan cheese (for sauce)
  • 1 cup Parmesan cheese (for topping)

Instructions
 

Cast-Iron Skillet Method (preferred)

  • Sear the cabbage
    Season one cut side of each cabbage quarter with salt and pepper. Heat 1 tbsp olive oil in a 12-inch cast-iron skillet over medium-high. Place cabbage, seasoned side down, and sear until golden brown. Season the top side with salt and pepper, then flip and sear the other side until golden. Remove cabbage from skillet and set aside.
    Make the sauce base
    In the same skillet, add 1 tbsp butter and remaining 1 tbsp olive oil. Add the onion and cook 5–6 minutes until softened with a little color. Add the garlic, Italian seasoning, crushed red pepper, ½ tsp kosher salt, and ¼ tsp black pepper. Cook 1–2 minutes more until fragrant.
    Build the sauce
    Stir in cream cheese, chicken stock, and heavy cream. If using, add Worcestershire sauce and hot sauce now. Add 1 cup Parmesan and stir until melted into a smooth sauce.
    Bake the cabbage
    Nestle cabbage quarters back into the skillet, spooning sauce over the top. Transfer skillet to a 375°F oven and bake 20 minutes.
    Flip & finish
    Flip cabbage quarters, top with remaining 1 cup Parmesan, and return to oven. Bake 30–40 minutes more, until cabbage is tender and cheese is golden and bubbly.
    Serve
    Spoon creamy sauce generously over cabbage wedges when serving.

Casserole Dish Method

  • If you don’t have a large cast-iron skillet:
    Sear the cabbage wedges in any heavy skillet as directed, then transfer them to a 9x13 casserole dish.
    Make the sauce in the skillet, then pour it over the cabbage in the casserole dish.
    Bake at 375°F as directed: 20 minutes, flip, top with Parmesan, then another 30–40 minutes until tender and golden.
Tried this recipe?Let us know how it was!