Creamy Cheesy Garlic & Herb Cabbage Wedges

Ingredients

• 1 medium head Green Cabbage (about 1.5‑2 lb, cut into 8 wedges)
• 1 tsp Salt (to taste)
• 1 tsp Black Pepper (freshly ground, to taste)
• 2 tbsp Olive Oil (for searing)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 medium Onion (finely diced)
• 2 cloves Garlic (minced)
• 1/2 cup Chicken Broth (low‑sodium)
• 1/2 cup Heavy Cream (full‑fat for richness)
• 1 tsp Garlic & Herb Seasoning (store‑bought or homemade blend)
• 1/4 tsp Red Pepper Flakes (optional for heat)
• 1/4 cup Parmesan Cheese (freshly grated, plus extra for topping)

Instructions

1. Prepare Cabbage Wedges

   Remove any outer leaves, cut the cabbage in half through the core, then each half into quarters. Separate the quarters into individual wedges (you’ll have eight). Sprinkle both sides with salt and pepper.

   Time: PT5M

2. Preheat Oven

   Set the oven to 425°F (220°C) so it’s ready while you sear the wedges.

   Time: PT5M

   Temperature: 425°F

3. Sear the Wedges

   Heat the cast‑iron skillet over medium‑high heat, add the olive oil, and when shimmering, place up to four wedges in the pan, flat side down. Cook 2–3 minutes until a deep golden crust forms, then flip and sear the other side another 2–3 minutes. Transfer seared wedges to the prepared baking sheet. Repeat with remaining wedges.

   Time: PT8M

   Temperature: Medium‑high heat

4. Make the Creamy Garlic‑Herb Sauce

   In the same skillet, melt the butter. Add the diced onion and sauté 3 minutes until translucent. Stir in the minced garlic and cook 30 seconds. Pour in the chicken broth, bring to a gentle simmer, then whisk in the heavy cream. Add the garlic‑herb seasoning, red pepper flakes (if using), and 1/4 cup grated Parmesan. Cook, stirring frequently, until the sauce thickens slightly, about 5 minutes.

   Time: PT8M

   Temperature: Medium heat

5. Bake with Sauce

   Arrange the seared wedges on the baking sheet in a single layer. Spoon the creamy sauce evenly over each wedge and sprinkle a little extra Parmesan on top. Place the sheet in the preheated oven and bake 10–12 minutes, until the sauce is bubbling and the cheese is lightly golden.

   Time: PT12M

   Temperature: 425°F

6. Finish and Serve

   Remove the baking sheet from the oven, let the wedges rest for 2 minutes, then serve hot. Garnish with a pinch of fresh parsley if desired.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

10 g

Fat

12 g

Fiber

3 g