Garlic Butter Melting Cabbage

Name: Garlic Butter Melting Cabbage with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head green cabbage; 2 tbsp cooking oil; 3 tbsp unsalted butter; 1 large shallot, finely chopped; 4 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 tsp chili oil; 1 tsp dried oregano; Fresh parsley, for garnish

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.

🌍American 🏷️Cabbage 🏷️Baked cabbage 🏷️Creamy cabbage 🏷️Garlic butter Parmesan

🏷️

🏷️Side dish

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 head green cabbage
2 tbsp cooking oil
3 tbsp unsalted butter
1 large shallot, finely chopped
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tsp chili oiloptional
1 tsp dried oregano
Fresh parsley, for garnishoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Cut the head of cabbage into 8 wedges, keeping the core intact to hold the leaves together.
3
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.
4
Transfer the seared cabbage wedges to a large baking dish.
5
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.
6
Pour in the chicken broth and heavy cream, stirring to combine.
7
Stir in the grated Parmesan cheese, chili oil, and dried oregano. Bring the sauce to a simmer and let it thicken slightly.
8
Pour the creamy sauce evenly over the cabbage wedges in the baking dish.
9
Bake for 25-30 minutes, or until the cabbage is tender and the sauce is bubbly and golden.
10
Remove from the oven, garnish with fresh parsley, and serve warm.

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Tips & Notes

Pro tips

Sear the cabbage wedges over medium-high heat until golden and caramelized on both sides before baking—this develops flavor and prevents a steamed texture.
Mince the garlic finely and bloom it in butter before adding liquid to ensure even distribution and prevent burnt or raw garlic flavor.
The sauce will thicken as the cabbage releases moisture during baking; if it becomes too thick, thin with additional broth in the last 10 minutes.
Use freshly grated Parmesan rather than pre-shredded for better melting and a smoother sauce.

Substitutions

Heavy cream → crème fraîche or sour cream (tangier flavor, slightly thinner sauce)
Chicken broth → vegetable broth (for vegetarian version, no flavor change)
Unsalted butter → salted butter (reduce added salt in recipe)
Parmesan → Gruyère or aged cheddar (richer, slightly different flavor)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat gently in a 350°F oven until warmed through, or microwave individual portions.

Equipment

Large oven-safe skillet or baking dish · Large pot or Dutch oven for initial searing

Common Questions

Can I make this ahead of time?

Yes. Sear the cabbage, assemble in the baking dish with sauce, cover and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to cooking time.