Garlic Butter Melting Cabbage
Garlic butter melting cabbage is a creamy baked side dish where cabbage wedges are seared and finished in a rich garlic butter, heavy cream, and Parmesan sauce until tender and melting.
Garlic butter melting cabbage is a creamy baked side dish where cabbage wedges are seared and finished in a rich garlic butter, heavy cream, and Parmesan sauce until tender and melting.
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Preheat your oven to 400°F (200°C).
Cut the head of cabbage into 8 wedges, keeping the core intact to hold the leaves together.
In a large skillet over medium-high heat, add cooking oil. Sear the cabbage wedges on both cut sides until lightly browned, about 2-3 minutes per side.
Transfer the seared cabbage wedges to a large baking dish.
In the same skillet, melt the butter over medium heat. Add the finely chopped shallots and minced garlic and sauté until fragrant, about 1-2 minutes.
Pour in the chicken broth and heavy cream, stirring to combine.
Stir in the grated Parmesan cheese, chili oil, and dried oregano. Bring the sauce to a simmer and let it thicken slightly.
Pour the creamy sauce evenly over the cabbage wedges in the baking dish.
Bake for 25-30 minutes, or until the cabbage is tender and the sauce is bubbly and golden.
Remove from the oven, garnish with fresh parsley, and serve warm.
Store covered in the refrigerator up to 3 days. Reheat gently in a 350°F oven until warmed through, or microwave individual portions.
Large oven-safe skillet or baking dish · Large pot or Dutch oven for initial searing
Green cabbage is traditional and holds its shape well when roasted. Red cabbage will work but may discolor the cream sauce slightly.
The cabbage should be fork-tender and the sauce should be bubbly around the edges. The wedges will soften significantly during baking.
Gruyère or sharp cheddar are good substitutes, though they will change the flavor profile slightly. Use the same amount.
Yes, if you substitute vegetable broth for chicken broth. All other ingredients are vegetarian.
