Creamy Seared Cabbage is a baked vegetable side that transforms cabbage wedges into a rich, savory dish by searing them, topping with caramelized onions, and smothering in Parmesan cream sauce. It's an elegant comfort-food side that pairs with roasted meats or poultry.
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Preheat your oven to 400°F (204°C).
Wash the cabbage and cut it into 8 wedges, keeping the core intact to hold them together.
Heat olive oil in a large, oven-safe skillet (like cast iron) over medium-high heat until smoking.
Place the cabbage wedges in the skillet and season generously with garlic & herb seasoning and paprika.
Sear the cabbage for about 5 minutes per side, until nicely charred. Once seared, remove the wedges from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the thinly sliced onions and season them.
Sauté the onions for about 3 minutes until they begin to soften and become fragrant.
Sprinkle the flour over the onions and cook, stirring constantly, for about 2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth, followed by the heavy cream, stirring to combine and create a smooth sauce.
Stir in the grated Parmesan cheese and add more seasoning to taste.
Allow the sauce to simmer on low heat until it thickens enough to coat the back of a spoon.
Return the seared cabbage wedges to the skillet, nestling them into the creamy sauce.
Spoon the sauce over the tops of the cabbage wedges to ensure they are well-coated.
Cover the skillet with aluminum foil and bake in the preheated oven for 10-15 minutes, or until the cabbage is tender.
Remove from the oven, garnish with additional grated Parmesan if desired, and serve hot.
Store covered in the refrigerator for up to 3 days. Reheat covered at 325°F for 15–20 minutes or microwave individual servings until warmed through.
Yes. Sear the cabbage, prepare the cream sauce, and assemble in a baking dish up to 4 hours ahead. Cover and refrigerate, then bake when ready, adding 5–10 minutes to baking time.
Slice the onion thinly (about 1/4 inch) and cook low and slow in butter for 15–20 minutes until golden and sweet, stirring occasionally. This develops depth of flavor.
The cabbage should be tender when pierced with a fork and the cream sauce should be bubbling around the edges. The top may develop light browning.
Yes, red cabbage works, though it will be softer and the color will bleed slightly into the cream sauce. The flavor profile remains similar.
Cover with foil and reheat at 325°F for 15–20 minutes until warmed through, or microwave individual portions for 1–2 minutes.
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