Garlic Parmesan Baked Cabbage

Name: Garlic Parmesan Baked Cabbage with Creamy Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium head green cabbage; cooking spray; 4 tbsp unsalted butter; 1 shallot, diced; 4 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy whipping cream; 1 tbsp Cajun seasoning; 1/2 cup Parmesan cheese, shredded; black pepper, to taste; Parmesan cheese, for garnish; fresh parsley, for garnish

This Garlic Parmesan Baked Cabbage transforms simple green cabbage into a tender, creamy side dish by searing wedges and finishing them in a rich Parmesan-enriched sauce. The combination of roasted garlic, shallots, and heavy cream makes it equally suited to weeknight dinners and holiday tables.

🌍American 🏷️Cabbage 🏷️Baked cabbage 🏷️Garlic parmesan 🏷️Creamy Cheesy

🏷️

🏷️Side dish

-0:00

britscookinonTikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by britscookin

-0:00

britscookinonTikTok

Ingredients

1 medium head green cabbage
cooking spray
4 tbsp unsalted butter
1 shallot, diced
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy whipping cream
1 tbsp Cajun seasoning
1/2 cup Parmesan cheese, shredded
black pepper, to taste
Parmesan cheese, for garnishoptional
fresh parsley, for garnishoptional

12 Ingredients

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Instructions

1
Cut a head of cabbage into thick wedges, keeping the core intact to hold the wedges together.
2
In a large skillet over medium-high heat, sear the cabbage wedges on both sides until they have a nice brown color.
3
Remove the seared cabbage from the skillet and arrange the wedges in a baking dish.
4
In the same skillet, melt the butter over medium heat.
5
Add the diced shallot and minced garlic to the melted butter and sauté until fragrant.
6
Pour in the chicken broth and heavy whipping cream.
7
Stir in the Cajun seasoning, shredded Parmesan cheese, and black pepper. Whisk until the cheese is melted and the sauce is well combined.
8
Pour the creamy sauce evenly over the cabbage wedges in the baking dish.
9
Bake at 375°F for about 30 minutes, or until the cabbage is nice and tender.
10
Garnish with additional grated Parmesan cheese and fresh parsley if desired, then serve.

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Tips & Notes

Pro tips

Cut cabbage into 1.5–2 inch wedges and sear them cut-side down in a hot skillet until golden before adding liquid—this develops flavor and helps them hold their shape in the sauce.
Mince the garlic finely and cook it gently in butter with diced shallots just until fragrant (30–45 seconds) to avoid bitterness.
Whisk heavy cream and chicken broth together before adding to prevent lumps; simmer the sauce gently rather than boiling to avoid curdling.
Reserve 2–3 tbsp Parmesan to sprinkle on top before baking for a golden, slightly crispy finish.

Substitutions

Unsalted butter → salted butter (reduce added salt slightly)
Heavy whipping cream → half-and-half (sauce will be thinner; consider using 1¼ cups total)
Parmesan cheese → Gruyère or Pecorino Romano (adjust salt to taste)
Chicken broth → vegetable broth (no change in technique)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 10–15 minutes, covered, or in a skillet over medium-low heat with a splash of broth.

Common Questions

Can I prepare this cabbage ahead of time?

Yes. Sear and assemble the cabbage with sauce in a baking dish up to 4 hours ahead, cover, and refrigerate. Add 5–10 minutes to baking time if baking from cold.