Active Time:20 minsTotal Time:1 hr 15 minsServings:8Jump to Nutrition Facts

Active Time:20 minsTotal Time:1 hr 15 minsServings:8

Active Time:20 mins

Active Time:

20 mins

Total Time:1 hr 15 mins

Total Time:

1 hr 15 mins

Servings:8

Servings:

8

Jump to Nutrition Facts

Jump to recipeThisGarlic-Parmesan Melting Cabbagerecipe will give even cabbage naysayers a run for their money. Using a classic braising technique, cabbage gets the royal treatment with a slow bake in a creamy onion, Parmesan and garlic gravy. Cabbage is rich in fiber, which is great for your heart, digestion and immune system. Read on to find out how to unlock the amazing flavors in this dish, including how to make the perfect sauce.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!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.Nutrition NotesCabbage, 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.Freshgarlicmay have a distinctive odor, but the sulfuric compounds are the reason for its heart-health and anti-inflammatory benefits.Parmesan cheeseis 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. Parmesan cheese often contains animal rennet. If you’re following a vegetarian diet, be sure to select vegetarian Parmesan cheese.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel

Jump to recipe

ThisGarlic-Parmesan Melting Cabbagerecipe will give even cabbage naysayers a run for their money. Using a classic braising technique, cabbage gets the royal treatment with a slow bake in a creamy onion, Parmesan and garlic gravy. Cabbage is rich in fiber, which is great for your heart, digestion and immune system. Read on to find out how to unlock the amazing flavors in this dish, including how to make the perfect sauce.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!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.Nutrition NotesCabbage, 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.Freshgarlicmay have a distinctive odor, but the sulfuric compounds are the reason for its heart-health and anti-inflammatory benefits.Parmesan cheeseis 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. Parmesan cheese often contains animal rennet. If you’re following a vegetarian diet, be sure to select vegetarian Parmesan cheese.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel

ThisGarlic-Parmesan Melting Cabbagerecipe will give even cabbage naysayers a run for their money. Using a classic braising technique, cabbage gets the royal treatment with a slow bake in a creamy onion, Parmesan and garlic gravy. Cabbage is rich in fiber, which is great for your heart, digestion and immune system. Read on to find out how to unlock the amazing flavors in this dish, including how to make the perfect sauce.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel

the ingredients to make the Garlic-Parmesan Melting Cabbage

Cook Mode(Keep screen awake)Ingredients1(2¼-pound) headgreen cabbage, outermost leaves removed4tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided1cupthinly slicedyellow onion4largecloves garlic, thinly sliced (about 3 tablespoons)1teaspoonItalian seasoning¼teaspooncrushed red pepper2ouncesreduced-fat cream cheese, softened2cupsreduced-sodium no-chickenorvegetable broth2teaspoonscornstarch2teaspoonswater1cupfinelygrated Parmesan cheese, dividedChopped fresh flat-leaf parsley for garnish(optional)

Cook Mode(Keep screen awake)

Ingredients

1(2¼-pound) headgreen cabbage, outermost leaves removed

4tablespoonsextra-virgin olive oil, divided

½teaspoonsalt, divided

½teaspoonground pepper, divided

1cupthinly slicedyellow onion

4largecloves garlic, thinly sliced (about 3 tablespoons)

1teaspoonItalian seasoning

¼teaspooncrushed red pepper

2ouncesreduced-fat cream cheese, softened

2cupsreduced-sodium no-chickenorvegetable broth

2teaspoonscornstarch

2teaspoonswater

1cupfinelygrated Parmesan cheese, divided

Chopped fresh flat-leaf parsley for garnish(optional)

DirectionsPreheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 (2-inch) wedges, keeping the stem and core intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof 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.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielReduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese; cook, stirring constantly, until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielStir 2 teaspoons each cornstarch and water together in a small bowl until smooth; whisk into the mixture in the pan. Remove from heat; whisk in ½ cup Parmesan until melted.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielReturn 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 QuestionsAbsolutely. If you have room in your refrigerator, just store it in the (cooled) cast-iron skillet and cover it with foil. You can also transfer it to an airtight container. It should be good refrigerated for up to 1 week. When ready to serve, gently reheat it in a 300°F oven for about 40 minutes.First, remove any wilting or discolored leaves.Cut the cabbagein half lengthwise through the stem end, then cut each half into 4 wedges. Keeping the core intact will help prevent the cabbage from falling apart during cooking.Melting cabbage is a perfect side dish for roasted chicken or pork. Try pairing it with ourCrispy Roast Chicken, a whole roasted chicken that makes fabulous next-day sandwiches, or ourLemon-Herb Roasted Chickenmade with boneless, skinless chicken breasts. If you want to pair the cabbage with a succulent pork recipe, try ourOven-Roasted PorkorApple-&-Fennel Roasted Pork Tenderloin.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielEatingWell.com, September 2024

Directions

Preheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 (2-inch) wedges, keeping the stem and core intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof 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.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielReduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese; cook, stirring constantly, until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielStir 2 teaspoons each cornstarch and water together in a small bowl until smooth; whisk into the mixture in the pan. Remove from heat; whisk in ½ cup Parmesan until melted.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielReturn 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 QuestionsAbsolutely. If you have room in your refrigerator, just store it in the (cooled) cast-iron skillet and cover it with foil. You can also transfer it to an airtight container. It should be good refrigerated for up to 1 week. When ready to serve, gently reheat it in a 300°F oven for about 40 minutes.First, remove any wilting or discolored leaves.Cut the cabbagein half lengthwise through the stem end, then cut each half into 4 wedges. Keeping the core intact will help prevent the cabbage from falling apart during cooking.Melting cabbage is a perfect side dish for roasted chicken or pork. Try pairing it with ourCrispy Roast Chicken, a whole roasted chicken that makes fabulous next-day sandwiches, or ourLemon-Herb Roasted Chickenmade with boneless, skinless chicken breasts. If you want to pair the cabbage with a succulent pork recipe, try ourOven-Roasted PorkorApple-&-Fennel Roasted Pork Tenderloin.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel

Preheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 (2-inch) wedges, keeping the stem and core intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof 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.

a photo of the cabbage cooking in a pan

Reduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese; cook, stirring constantly, until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.

a photo of the sauce being whisked in the pan

Stir 2 teaspoons each cornstarch and water together in a small bowl until smooth; whisk into the mixture in the pan. Remove from heat; whisk in ½ cup Parmesan until melted.

a photo of cheese being added into the sauce

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 QuestionsAbsolutely. If you have room in your refrigerator, just store it in the (cooled) cast-iron skillet and cover it with foil. You can also transfer it to an airtight container. It should be good refrigerated for up to 1 week. When ready to serve, gently reheat it in a 300°F oven for about 40 minutes.First, remove any wilting or discolored leaves.Cut the cabbagein half lengthwise through the stem end, then cut each half into 4 wedges. Keeping the core intact will help prevent the cabbage from falling apart during cooking.Melting cabbage is a perfect side dish for roasted chicken or pork. Try pairing it with ourCrispy Roast Chicken, a whole roasted chicken that makes fabulous next-day sandwiches, or ourLemon-Herb Roasted Chickenmade with boneless, skinless chicken breasts. If you want to pair the cabbage with a succulent pork recipe, try ourOven-Roasted PorkorApple-&-Fennel Roasted Pork Tenderloin.

Frequently Asked Questions

Absolutely. If you have room in your refrigerator, just store it in the (cooled) cast-iron skillet and cover it with foil. You can also transfer it to an airtight container. It should be good refrigerated for up to 1 week. When ready to serve, gently reheat it in a 300°F oven for about 40 minutes.

First, remove any wilting or discolored leaves.Cut the cabbagein half lengthwise through the stem end, then cut each half into 4 wedges. Keeping the core intact will help prevent the cabbage from falling apart during cooking.

Melting cabbage is a perfect side dish for roasted chicken or pork. Try pairing it with ourCrispy Roast Chicken, a whole roasted chicken that makes fabulous next-day sandwiches, or ourLemon-Herb Roasted Chickenmade with boneless, skinless chicken breasts. If you want to pair the cabbage with a succulent pork recipe, try ourOven-Roasted PorkorApple-&-Fennel Roasted Pork Tenderloin.

a recipe photo of the Garlic-Parmesan Melting Cabbage

EatingWell.com, September 2024

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Nutrition Facts(per serving)182Calories12gFat14gCarbs6gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sarah Pflugradt, Ph.D., RDN, CSCS

andLinda Frahm

Linda Frahm