The tender cabbage in this recipe melts in your mouth and picks up the flavors of garlic, Parmesan cheese and a little spice from crushed red pepper as it simmers in a creamy broth in the oven. Serve this easy dish with roasted chicken or pork.
This flavorful Garlic-Parmesan Melting Cabbage recipe requires only one skillet. Cabbage is rich in fiber and glucosinolates, which help with digestion and reduce inflammation in the body. The cream cheese and cornstarch are essential for ensuring that the sauce remains stable with a smooth texture.
Nutrition Notes
Cabbage, a cruciferous vegetable, is rich in fiber, which is great for digestive health. Cabbage also contains phytochemicals called glucosinolates, which can help reduce overall inflammation in the body. Fresh garlic may have a distinctive odor, but the sulfuric compounds are the reason for its heart-health and anti-inflammatory benefits. Parmesan cheese is a hard cheese, and these types of cheese have more bone-boosting calcium than soft cheeses because of their low water content. Parmesan also contains protein, which is important for muscle repair and growth.
Ingredients
- 1 (2¼-pound) head green cabbage, outermost leaves removed
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 cup thinly sliced yellow onion
- 4 large cloves garlic, thinly sliced (about 3 tablespoons)
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- 2 ounces reduced-fat cream cheese, softened
- 2 cups reduced-sodium no-chicken or vegetable broth
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 cup finely grated Parmesan cheese, divided
- Chopped fresh flat-leaf parsley for garnish (optional)
Directions
- Preheat the oven to 350°F. Slice the cabbage in half through the stem end. Cut each half into 4 (2-inch) wedges, keeping the stem and core intact. Heat 1 tablespoon of oil in a large cast-iron or other heavy oven-proof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with ⅛ teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage wedges and ⅛ teaspoon each salt and pepper.
- Reduce heat to medium; add the remaining 2 tablespoons of oil, sliced onion, sliced garlic, Italian seasoning and crushed red pepper. Cook, stirring often, until the onion starts to soften and brown, about 2 to 3 minutes. Add the softened cream cheese; cook, stirring constantly, until melted and creamy, about 1 minute. Stir in the broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.
- Stir together the cornstarch and water until smooth; whisk into the mixture in the pan. Remove from heat; whisk in ½ cup Parmesan until melted.
- Return the cabbage wedges to the pan, overlapping them if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes. Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining ½ cup Parmesan. Garnish with parsley, if desired.
Frequently Asked Questions
Can melting cabbage be made ahead of time?
Yes. Store it, covered, in the skillet or an airtight container in the refrigerator for up to 1 week. Reheat gently in a 300°F oven until warmed through.
What’s the best way to cut cabbage?
Remove any wilting or discolored leaves, then cut the cabbage in half through the stem end. Cut each half into wedges, keeping the core intact to prevent the pieces from falling apart during cooking.
What should I serve with melting cabbage?
Melting cabbage is a perfect side dish for roasted chicken
Nutrition Facts (per serving)
- Calories: 182
- Total Fat: 12g
- Carbohydrates: 14g
- Protein: 6g
Tips from the EatingWell Test Kitchen
• While 2 teaspoons of cornstarch might seem negligible, it’s important for this recipe because it works with the cream cheese to keep the sauce stable as it simmers in the oven.
• You can use Gruyère or Grana Padano cheese instead of Parmesan.
• Savoy cabbage is a good substitute for green cabbage.