Description
A delicious and viral recipe for Garlic Parmesan Melting Cabbage that is perfect for any occasion.
Ingredients
Scale
- 1 (2¼-pound) head green cabbage, outermost leaves removed
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 cup thinly sliced yellow onion
- 4 large cloves garlic, thinly sliced (about 3 tablespoons)
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- 2 ounces cream cheese, softened
- 2 cups reduced-sodium vegetable broth
- 2 teaspoons xanthan gum (as a keto-friendly alternative to cornstarch)
- 2 cups finely grated Parmesan cheese, divided
- Chopped fresh flat-leaf parsley for garnish (optional)
Instructions
- Preheat oven to 350°F. Slice the cabbage in half through the stem end. Cut each half into 4 (2-inch) wedges, keeping the stem and core intact.
- Heat 1 tablespoon of olive oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add 4 cabbage wedges and cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate and sprinkle both sides evenly with ⅛ teaspoon each salt and pepper. Repeat with 1 tablespoon of oil and the remaining cabbage wedges, seasoning with salt and pepper.
- Reduce heat to medium and add the remaining 2 tablespoons of oil, sliced onion, garlic, Italian seasoning, and crushed red pepper to the skillet. Cook, stirring often, until the onion starts to soften and brown, about 2 to 3 minutes.
- Add the cream cheese and cook, stirring constantly, until melted and creamy, about 1 minute. Stir in the vegetable broth and the remaining ¼ teaspoon each salt and pepper, cooking until boiling.
- In a small bowl, whisk together the xanthan gum and 2 teaspoons of water until smooth; then whisk into the mixture in the pan. Remove from heat and stir in 1 cup of Parmesan until melted.
- 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 1 cup of Parmesan. Garnish with parsley, if desired.
Notes
- For added flavor, try incorporating cooked bacon or pancetta into the sauce before returning the cabbage to the pan.
- Substitute the vegetable broth with chicken broth for a richer flavor while still keeping it keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg