Garlic Parmesan Braised Cabbage Recipe

• 1 head green cabbage, trimmed and cut into wedges
• 2–3 TBS olive oil (for browning)
• 4 TBS unsalted butter
• 1–2 medium yellow onions, thinly sliced
• 1 TBS fresh garlic, minced (about 1 clove to 2 cloves)
• 4 oz cream cheese, softened
• 2 cups chicken broth (or vegetable broth for a vegetarian option)
• 1/4 tsp each garlic powder, onion powder, paprika, black pepper
• 1/4 tsp salt, or to taste
• 1/4 cup parmesan cheese, freshly grated

IMPORTANT – This recipe uses an ovenproof skillet so it can move directly from stovetop to oven. If you prefer, use a 9 x 13 baking dish: cook the onion‑cream sauce in the skillet, transfer the sauce to the baking dish, then add the browned cabbage wedges and continue with the oven step.

• Preheat the oven to 350°F (175°C).
• Prepare the cabbage: remove the bottom core portion and peel away any loose outer leaves. Rinse the head, then cut it into wedges—aim for pieces that will sit flat in the skillet. You only need enough wedges to fill the pan in a single layer.
• Heat 2–3 tablespoons of olive oil in the ovenproof skillet over medium heat. When the oil is shimmering, add the cabbage wedges cut‑side down in a single layer. Allow them to brown without moving for several minutes so a golden crust forms.
• Using tongs, carefully flip each wedge and brown the other cut side. Once both sides are nicely caramelized, transfer the wedges to a plate and set aside.
• In the same skillet over medium heat, melt the butter. Add the sliced onions and cook, stirring occasionally, until they are softened and beginning to caramelize—about 7–10 minutes depending on thickness. Add the minced garlic and cook for an additional 30–60 seconds until fragrant.
• Reduce heat slightly and stir in the softened cream cheese until it melts into the onions, creating a creamy base. Season with garlic powder, onion powder, paprika, black pepper, and salt to taste. Stir well to combine and smooth out any lumps.
• Pour in the chicken broth and stir to incorporate, scraping up any browned bits from the bottom of the pan. Sprinkle in the grated parmesan and mix briefly to combine. Nestle the browned cabbage wedges back into the skillet, spooning some of the sauce over the tops.
• Transfer the skillet to the preheated oven (or move contents to a 9 x 13 baking dish). Bake for about 45–50 minutes, until the cabbage is tender all the way through and the sauce is bubbling and slightly thickened.
• Remove from the oven and let rest a few minutes. Taste and adjust seasoning if needed. Serve warm, spooning extra sauce over the wedges and finishing with an additional sprinkle of parmesan if desired.