This Melting Cabbage Turns Even Non-Cabbage Lovers Into Fans 😍

Ingredients

• 1 medium head Green Cabbage (about 2.25 lb, outer leaves removed, core kept intact for wedges)
• 4.5 tablespoons Olive Oil (extra‑virgin preferred)
• 0.5 teaspoons Salt (kosher or table salt)
• 0.5 teaspoons Black Pepper (freshly ground)
• 1 teaspoon Brown Sugar (optional, helps caramelize cabbage)
• 1 medium Onion (thinly sliced, yields about 1 cup)
• 6 cloves Garlic (thinly sliced, about 3 Tbsp)
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Dark Soy Sauce
• 2 ounces Cream Cheese (softened, cut into cubes)
• 2 cups Chicken Broth (low‑sodium; can substitute vegetable broth)
• 1 teaspoon Italian Seasoning
• 0.25 teaspoon Crushed Chili Flakes
• 1 cup Parmesan Cheese (finely grated; half used in sauce, half for topping)
• 2 teaspoons Cornstarch (mixed with 2 tsp water to form slurry)
• 1 tablespoon Fresh Parsley (minced for garnish)

Instructions

1. Prepare Cabbage Wedges

   Remove the outer leaves, cut the cabbage in half through the core, then cut each half into four wedges about 2 inches wide, keeping the stem attached so the wedges stay together.

   Time: PT10M

2. Make Oil Mixture

   In a small bowl combine 2½ Tbsp olive oil, ¼ tsp salt, ¼ tsp black pepper, and 1 tsp brown sugar (optional). Stir until the sugar dissolves.

   Time: PT2M

3. Char Cabbage Wedges

   Brush the oiled side of each wedge with the oil mixture, place them oil‑side down in the ovenproof skillet over medium‑high heat. Cook 5 minutes until browned, then flip and brush the other side with the remaining oil mixture and char another 5 minutes.

   Time: PT10M

4. Set Cabbage Aside

   Remove the browned wedges and set them on a plate. Wipe the skillet clean with a paper towel.

   Time: PT2M

5. Sauté Onions

   Add 2 Tbsp olive oil to the skillet, then add the thinly sliced onion and a pinch of salt. Cook over medium‑low heat, stirring occasionally, until the onions are deep golden brown, about 15 minutes.

   Time: PT15M

6. Add Garlic

   Add the sliced garlic during the last 2 minutes of onion cooking and stir until fragrant.

   Time: PT2M

7. Deglaze

   Stir in 1 tsp Worcestershire sauce and 1 tsp dark soy sauce, scraping up the browned bits from the bottom of the pan.

   Time: PT1M

8. Melt Cream Cheese

   Add 2 oz cream cheese, stirring constantly until fully melted and smooth, about 1 minute.

   Time: PT1M

9. Add Broth and Seasonings

   Pour in 2 cups chicken broth, then add 1 tsp Italian seasoning, ¼ tsp chili flakes, ¼ tsp black pepper, and ⅛ tsp salt. Stir and bring to a gentle boil.

   Time: PT5M

10. Prepare Cornstarch Slurry

    In a small bowl mix 2 tsp cornstarch with 2 tsp water until smooth. Set aside.

    Time: PT2M

11. Incorporate Parmesan

    Stir half of the grated Parmesan (½ cup) into the simmering sauce until melted. Then whisk in the cornstarch slurry to thicken the sauce.

    Time: PT1M

12. Return Cabbage to Pan

    Nestle the browned cabbage wedges back into the skillet, overlapping if necessary, so they are coated with the sauce.

    Time: PT2M

13. Bake

    Place the skillet in a preheated oven at 350°F (175°C). Bake, turning the wedges once halfway through, until the cabbage is very tender and the sauce has thickened, about 50 minutes.

    Time: PT50M

    Temperature: 350°F

14. Rest and Garnish

    Remove the skillet from the oven, let it sit for 5 minutes. Sprinkle the remaining ½ cup Parmesan and the minced parsley over the top before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

20 g

Fat

20 g

Fiber

4 g