How to Make Melting Cabbage (Creamy Parmesan Style)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

Cut the cabbage into quarters, leaving the core in to help hold it together.

Sprinkle the cabbage quarters with kosher salt and fresh cracked pepper.

Heat a cast iron skillet over medium-high heat and add a tablespoon of olive oil.

Sear the cabbage quarters in the hot skillet until caramelized, about 5-7 minutes, flipping to sear both sides.

If the cabbage starts to fall apart, use a toothpick to hold it together while searing.

Remove the seared cabbage and set it aside on a cutting board or platter.

Reduce the skillet temperature to medium and add a tablespoon of butter and a tablespoon of extra virgin olive oil.

Add a whole sweet onion to the skillet and cook for about 5-6 minutes until it gets color.

Add three cloves of minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh cracked pepper to the skillet.

Add 2 teaspoons of Italian seasoning and optional crushed red pepper to the mixture.

Incorporate half a block of cream cheese into the skillet and stir until melted.

Pour in 1 cup of chicken stock and 1 cup of heavy cream, warming until the cream cheese is fully melted.

Add at least 1/2 cup of grated parmesan cheese to the skillet and let it melt into the sauce.

Nestle the seared cabbage into the sauce, scooping sauce over the top to cover it.

Transfer the skillet to a preheated oven at 350°F and bake for 40-50 minutes, flipping the cabbage halfway through.

After 20 minutes, carefully flip the cabbage and add another 1/2 to 1 cup of parmesan cheese on top.

Return to the oven for an additional 20-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens