Add some vino: Some white wine is a wonderful addition to the melting cabbage recipe. Add it to the pan when you add the chicken stock.
Make it creamy: Want a richer dish? Add a couple of ample splashes of cream to the pan before you sprinkle on the Parmesan.
How to Store Melting Cabbage
Transfer extra wedges of garlic Parmesan melting cabbage to a food storage container with a tight-fitting lid and store it in the fridge.
How long does melting cabbage last?
Cabbage leftovers will keep for up to four days in the fridge.
How do you reheat melting cabbage?
You can warm up the melted cabbage recipe by simmering wedges over low heat in a saucepan along with a little bit of sauce or water. Or, use the reheat setting on a microwave.
Melting Cabbage Tips
Can you use purple cabbage for melting cabbage?
Yes! Purple cabbage makes a very pretty side dish, and because it’s similar in texture to regular green cabbage, it cooks in much the same way. Purple cabbage contains even more antioxidants than its green relative, which is another great reason to cook with it.
What can you serve with melting cabbage?
Garlic Parmesan melting cabbage is just wonderful partnered with hearty meat dishes and spuds as part of a cold-weather dinner. I like to serve it with buttermilk mashed potatoes and slow-cooker pot roast, or alongside a roasted chicken with rosemary and a generous helping of roasted honey sweet potatoes.
Ingredients
1 medium head green cabbage (about 2 pounds)
3 tablespoons olive oil, divided
1 medium onion, chopped
1-1/2 cups chicken stock
1-1/2 teaspoons salt, divided
1 tablespoon plus 2 teaspoons Dijon mustard
1 teaspoon ground coriander
1/2 teaspoon caraway seeds
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
4 garlic cloves, grated or minced
Grated Parmesan cheese, for garnish
Directions
1
Preheat oven to 375°.
2
Trim cabbage of loose leaves; cut in half. Slice each half into four equal-sized wedges.
3
In a large, heavy-bottomed, oven-safe skillet, heat 1 tablespoon oil over medium heat. Sear 4 cabbage wedges until browned on one side, about 4 minutes. Flip; sear another 4 minutes on the second side. Remove to a large plate or cookie sheet. Repeat with 1 tablespoon oil and remaining 4 cabbage wedges. Set aside.
4
Wipe skillet dry. Add remaining 1 tablespoon oil; heat to medium. Add onion; cook, stirring regularly, until lightly browned, about 3-4 minutes. Add chicken stock, Dijon mustard, 1 teaspoon salt, coriander, caraway, pepper, nutmeg and garlic. Bring to a simmer; cook 3-4 minutes. Transfer sauce to a large heat-safe bowl.
5
Add seared cabbage wedges back to the skillet in a single layer. Sprinkle with the remaining ½ teaspoon of salt. Pour the sauce evenly over the wedges. Cover; bake 30 minutes. Uncover; flip cabbage wedges and cook until the cabbage is easy to pierce with a fork, another 10-15 minutes. Sprinkle with Parmesan cheese. Return to the oven; bake until the cheese is melted, 2-3 minutes. Serve hot.
Nutrition Facts
1 serving: 89 calories, 5g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 3g protein.
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