Description
Experience the luxurious transformation of humble cabbage into a rich, savory delight with this Garlic Butter Melting Cabbage recipe. Each bite is a perfect balance of buttery richness and the subtle sweetness of tender cabbage leaves.
Ingredients
Scale
- 1 green cabbage (medium, cut into 8 wedges)
- 2 tbsp olive oil (for searing)
- 3 tbsp butter (unsalted)
- 1 medium onion (minced)
- 5–6 cloves garlic (minced)
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream
- 1 cup parmesan cheese (freshly grated)
- 2 tbsp chili oil (optional)
- 1 tsp dried oregano
- 1/2 tsp salt
- Freshly ground black pepper (to taste)
- 2 tsp cornstarch (optional, to thicken sauce)
- 1–2 tbsp cold water (if using cornstarch)
- Chopped parsley (for garnish)
Instructions
- Preheat your oven to 350°F (180°C). This ensures that the cabbage cooks evenly and develops that golden crust.
- Trim the cabbage and slice it into 8 even wedges, keeping part of the core attached. This will help the wedges stay intact while cooking.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Wait until the oil shimmers slightly before adding the cabbage.
- Carefully place the cabbage wedges flat-side down in the pan. Cook for about 2–3 minutes until a golden crust forms. Avoid overcrowding the pan to ensure even browning.
- Once browned, transfer the cabbage wedges to a large baking dish, arranging them in a single layer to allow even cooking.
- In the same skillet, add 3 tablespoons of unsalted butter and melt it over medium heat. Don’t let the butter brown; it should just melt until foamy.
- Add the minced onion and garlic to the skillet. Cook for about 2 minutes until they’re softened and fragrant, stirring frequently to prevent burning.
- Pour in 1 cup of low-sodium chicken broth and let it simmer for 1 minute. Scrape the bottom of the pan to release any flavorful browned bits.
- Stir in 1 cup of heavy cream, 1 cup of freshly grated parmesan, 2 tablespoons of chili oil (if using), 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and freshly ground black pepper to taste. Allow the sauce to gently bubble for about 5 minutes until smooth and slightly reduced.
- If you prefer a thicker sauce, mix 2 teaspoons of cornstarch with 1–2 tablespoons of cold water until smooth. Stir this mixture into the simmering sauce and cook for another 1–2 minutes until thickened, although this step is optional.
- Pour the creamy sauce evenly over the cabbage wedges in the baking dish. Make sure every wedge is generously coated.
- Bake in the preheated oven for 45–50 minutes, or until the cabbage is fork-tender and the top develops a light golden color. Keep an eye on it towards the end to prevent over-browning.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley for a fresh touch.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 60 mg
Keywords: For best results, use a cast-iron skillet for searing. If you want to enhance the flavor, consider adding a splash of white wine to the sauce after cooking the onions and garlic. For a vegan version, use coconut cream instead of heavy cream and nutritional yeast in place of parmesan.