Garlic parmesan melting cabbage.
Here’s a full recipe for Garlic Parmesan Melting Cabbage, complete with a Q&A section at the end to address common questions and tips.
🧄 Garlic Parmesan Melting Cabbage
📝 Ingredients:
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1 large head of green cabbage (or 2 small)
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3 tbsp olive oil (or melted butter)
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Salt and pepper to taste
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4 cloves garlic, minced
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1 cup chicken broth (or vegetable broth for vegetarian option)
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½ cup heavy cream
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½ cup freshly grated Parmesan cheese
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Optional garnish: fresh parsley, red pepper flakes
🔪 Instructions:
1. Prep the Cabbage
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Preheat oven to 400°F (200°C).
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Cut the cabbage into 1½ to 2-inch thick rounds (about 4–6 slices depending on size).
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Carefully place them on a large, greased baking dish or sheet.
2. Season and Roast
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Brush both sides of cabbage rounds with olive oil or melted butter.
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Season with salt and pepper.
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Roast in the oven for 25–30 minutes, flipping halfway, until golden brown and tender.
3. Make the Garlic Parmesan Sauce
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While cabbage is roasting, heat a small saucepan over medium heat.
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Add a little oil or butter, then sauté the minced garlic until fragrant (1–2 minutes).
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Add the broth and simmer for 5 minutes.
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Stir in heavy cream and simmer gently for another 3–5 minutes until slightly thickened.
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Remove from heat and stir in most of the Parmesan cheese (reserve a little for topping).
4. Assemble and Bake Again
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Remove cabbage from the oven.
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Pour garlic parmesan sauce evenly over cabbage slices.
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Sprinkle remaining Parmesan on top.
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Return to the oven and bake for an additional 10–15 minutes, until bubbly and golden.
5. Garnish and Serve
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Sprinkle with chopped parsley or a pinch of red pepper flakes for a little heat.
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Serve hot!
❓Q&A: Garlic Parmesan Melting Cabbage
Q: Can I make this vegetarian or vegan?
A: Yes! Use vegetable broth and a plant-based cream (like oat or coconut cream), and sub in a vegan Parmesan or nutritional yeast.
Q: Can I use red cabbage?
A: Technically yes, but green cabbage is better here for texture and caramelization. Red cabbage may turn a bit mushy and bleed color into the sauce.
Q: Can I prep this ahead of time?
A: Definitely. Roast the cabbage and make the sauce in advance. Refrigerate both separately, then assemble and do the final bake when ready to serve.
Q: What protein goes well with this?
A: This pairs wonderfully with roast chicken, pork chops, or even a pan-seared tofu steak.
Q: Is this keto-friendly?
A: Yes! It’s low-carb and high in fat from the cream and cheese—perfect for keto diets.
Q: Can I freeze leftovers?
A: You can, but the texture may soften a lot upon reheating. Best enjoyed fresh or refrigerated up to 3 days.
