Garlic Parmesan Melting Cabbage

Garlic Parmesan Melting Cabbage is tender, creamy, cheesy, and full of flavor.
The cabbage slowly bakes in a rich garlic-parmesan cream sauce until it’s melt-in-your-mouth delicious.

It’s the ultimate cozy side dish, but honestly, it’s so good you might want to eat it as the main course.

This recipe combines comfort food vibes with just a few simple ingredients you probably already have in your kitchen. By first searing the cabbage wedges, you get that irresistible charred crust.

Then, they simmer in a garlicky parmesan cream sauce before baking low and slow in the oven. The result? Cabbage that’s soft, caramelized, and completely transformed.

Ingredients

Green cabbage– The star of the dish! Green cabbage holds its shape beautifully during roasting and baking. Cutting it into wedges with the core intact keeps each piece together while still allowing the sauce to seep between the layers.

Once baked, the cabbage becomes tender and slightly sweet, pairing perfectly with the creamy Parmesan sauce

Olive oil – Used for searing the cabbage. Olive oil gives the wedges a light golden crust and adds a subtle fruity richness that sets the base flavor before baking.

Butter –  Using unsalted butter allows you to control the overall saltiness of the dish

Onion – Onions add a mild sweetness and a savory backbone to the sauce. 

Minced garlic – Garlic is what makes the sauce truly mouthwatering. 

Salt and Black Pepper – Enhances all the flavors and balances the creaminess.

Italian seasoning – It pairs beautifully with Parmesan and makes the dish taste cozy and familiar

Cajun seasoning – Adds just the right amount of smoky heat and spice to balance the creaminess. 

Cream cheese – This is what makes the sauce extra creamy and luxurious. Cream cheese melts into the broth to create a cheesy base that clings to the cabbage wedges

Chicken broth (or vegetable broth for vegetarian) – Chicken broth gives a heartier flavor, but vegetable broth keeps it vegetarian-friendly.

Parmesan cheese – Parmesan is the flavor powerhouse here. It melts into the sauce, creating that signature cheesy bite

Cornstarch +  cold water (for slurry, optional) – This is your thickening agent. If the sauce feels too thin after adding broth, whisk in this slurry and let it simmer briefly. 

Fresh parsley, chopped – Parsley balances the richness of the dish and adds a pop of color that makes it feel fresh and inviting.

How To Make Garlic Parmesan Melting Cabbage

1. Prep the Cabbage

Start by rinsing your cabbage thoroughly, then patting it dry. Using a sharp chef’s knife, slice the cabbage into large wedges, about 2 inches thick.

Be sure to keep the core intact on each wedge, this will help the leaves stay together while cooking instead of falling apart. Set the wedges aside on a cutting board.

2. Sear the Wedges

Heat 2 tablespoons of olive oil in a large oven-safe skillet (like cast iron) over medium-high heat. Once the oil shimmers, carefully place the cabbage wedges cut-side down into the pan.

Sear each side for about 2–4 minutes, until the edges turn golden brown with a slight char. This step builds deep flavor and adds a slight smokiness.

When all sides are seared, carefully transfer the cabbage wedges to a plate and set aside.

3. Build The Sauce

In the same skillet, reduce the heat to medium and add 3 tablespoons of butter. Once melted, toss in ½ a finely diced onion. Sauté for 3–4 minutes until the onion becomes fragrant.

Next, stir in 3 cloves of minced garlic along with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, and ½ teaspoon Cajun seasoning. Let the garlic cook for about 30 seconds, just until fragrant so it doesn’t burn.

4. Make it Creamy

Lower the heat slightly and stir in 4 ounces of softened cream cheese. As it begins to melt, pour in 1 cup of chicken broth, whisking constantly until smooth and creamy.

Once combined, add 1/2 cup of freshly grated parmesan cheese. Stir until the cheese melts fully into the sauce.

If the sauce feels too thin, whisk together 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Slowly pour it in, whisking as you go, and simmer for 1–2 minutes until the sauce thickens.

5. Bake

Nestle the seared cabbage wedges back into the skillet, spooning some of the sauce over the tops to coat. Place the skillet in a preheated oven at 350°F (175°C) and bake for about 50 minutes, until the cabbage is fork-tender and the sauce is bubbling.

6. Finish under the Broiler

When the cabbage is tender, switch your oven to broil on high. Let the dish broil for 4–5 minutes, just until the top is bubbly and golden brown.

TIP – Keep a close eye here, it goes from golden to burnt quickly!

7. Garnish and Serve

Remove the skillet from the oven and let the cabbage rest for about 5 minutes. Sprinkle with more shredded Parmesan and a handful of freshly chopped parsley for brightness.

Serve warm, spooning plenty of that creamy Parmesan sauce over each wedge.

Serving Ideas

Main Course

Grain Bowls: Use the melting cabbage as the flavorful base of a hearty grain bowl. Start with quinoa or farro, then top with the cabbage wedges, chickpeas or lentils, and other roasted vegetables.

Added to Pasta or Soups: Stir leftovers into a creamy pasta dish or a hearty lentil stew for added flavor and vegetables.

With an Egg: Top a serving of the cabbage with a fried or poached egg for a satisfying breakfast or lunch.

Vegetarian Main: It is hearty and flavorful enough to be enjoyed on its own as a low-carb, vegetarian meal. 

Storage and Reheating

How to Store

1. Refrigerator

Store cooled leftover garlic parmesan melting cabbage in an airtight container in the refrigerator for 3 to 5 days.

If stored in an oven-safe skillet, simply cover it tightly with foil before placing it in the fridge.

2. Freezer

You can freeze cooked cabbage in a freezer-safe, airtight container or a a zip-top freezer bag with excess air removed for up to 3 months for the best quality, though it can last longer.

Be aware that the texture may become slightly softer after thawing due to moisture expansion in the cell walls, but it will still taste great in cooked dishes like soups or stir-fries. Thaw it in the refrigerator overnight before reheating. 

Tips for Reheating

In The Oven (best method)

1. Preheat your oven to 350°F (175°C).
2. Place the cabbage in an oven-safe dish and cover it with a lid or foil to prevent it from drying out.
3. Heat for approximately 20-25 minutes, or until heated through. You can remove the cover for the last few minutes to crisp up the top, if desired.

In the Microwave:

1. Place the cabbage in a microwave-safe bowl or plate.
2. Reheat gently using a lower power setting (like 50% or 70% power) in short bursts (45-second intervals), stirring in between, until it is warm.