Melting Cabbage

Name: Melting Cabbage
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head green cabbage, cut into wedges; 1/4 cup unsalted butter; 2 tbsp olive oil; 6 cloves garlic, minced; 1 cup chicken broth; 1/2 cup heavy cream; 1/2 cup parmesan cheese, grated; 2 sprigs fresh thyme; 1 tsp salt; 1/2 tsp black pepper

Seared cabbage wedges braised in a creamy garlic-parmesan sauce until spoon-tender; the 180-million-view trend that turned a budget vegetable into a dinner-table favorite.

50 minMediumServes 4320 cal/serving

AmericanSideStovetop and OvenStandardLow CarbAlcohol-FreeCorn-Free

Ingredients

1 head green cabbage, cut into wedges
1/4 cup unsalted butter
2 tbsp olive oil
6 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
2 sprigs fresh thyme
1 tsp salt
1/2 tsp black pepper

Instructions

1

Preheat the oven to 375°F.
2

Cut the 1 head green cabbage into thick wedges, leaving the core intact so each wedge holds together.
3

Heat the 1/4 cup unsalted butter and 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until melted and shimmering.
4

Season the cabbage wedges with 1 tsp salt and 1/2 tsp black pepper, then sear in batches for 2 to 3 minutes per cut side until deeply browned.
5

Push the wedges aside, add the 6 cloves minced garlic to the skillet, and cook for about 30 seconds until fragrant.
6

Pour in the 1 cup chicken broth and 1/2 cup heavy cream, scraping up any browned bits, then nestle the seared cabbage wedges back into the skillet. Sprinkle with 1/2 cup grated parmesan cheese and tuck in the 2 sprigs fresh thyme.
7

Transfer the skillet to the oven and bake for 30 to 35 minutes, until the cabbage is fork-tender and the sauce has thickened.
8

Remove the thyme sprigs, spoon the sauce over the wedges, and serve warm.

Questions

Can I make Melting Cabbage dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter, 1/2 cup heavy cream, 1/2 cup parmesan cheese, grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Melting Cabbage keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Melting Cabbage?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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