How do I reheat melting cabbage?

Reheat leftovers in an oven or microwave until hot and creamy․ The sauce on cold cabbage strips may look thicker because of solidified cream and parmesan cheese․ Reheat cabbage and sauce to avoid drying the cabbage․ Spoon any settled sauce over the cabbage before reheating․

Can I make this ahead?

Yes‚ you can make this recipe ahead of time and bake it just before eating․ Follow the recipe directions to cook the wedges and sauce and assemble the dish․ Benefits of making the dish ahead and baking it later include reduced oven cooking time for the cabbage․ If you make the dish ahead‚ keep it covered only after it cools․

Can I double this recipe?

Yes‚ you can double the ingredient amounts to prepare a larger batch․ Choose a larger baking dish to keep layers of cabbage separate․ You may have to sear the cabbage in batches to brown it if you are using a crowded skillet․ You may need a larger pan to prepare the sauce using cream and grated Parmesan cheese․

How can I make it vegetarian?

Substitute low-sodium chicken broth with vegetable broth to prepare a vegetarian meal․ Vegetable broth will deglaze the pan as directed in the recipe‚ before the cream and parmesan cheese are added․ All other ingredients in the recipe are used as directed to make a creamy sauce․ This recipe can be served as a main course with bread or over mashed potatoes․

What can I use instead of cream?

Half or whole milk can be substituted for heavy cream‚ according to the recipe notes․ Half or whole milk will result in a less creamy sauce than heavy cream because they contain less fat․ Watch the sauce simmer for a few minutes and stir frequently until smooth․ Freshly grated parmesan cheese may help the sauce reach a smooth consistency․

Garlic Butter Melting Cabbage With Creamy Parmesan Sauce

By Ethan ParkerSep 24, 2026

Prep

10 min

Cook

50 min

Total

60 min

Servings

Level

Easy

Jump to recipe

For a make-ahead side dish‚ prepare cabbage wedges and garlic butter ahead of time and refrigerate the completed dish for a few hours before baking․ Baked green cabbage wedges are soft and served with parmesan‚ garlic‚ and chili oil sauce and crispy edges․

Garlic Butter Melting Cabbage With Creamy Parmesan Sauce

Green cabbage is cut in wedges around the core to hold them together during cooking․ First‚ the cabbage is browned in olive oil․ The sauce includes butter‚ shallots‚ garlic‚ chicken broth‚ heavy cream‚ freshly grated parmesan cheese‚ chili oil‚ oregano‚ salt‚ and pepper․ Freshly grated parmesan cheese is suggested for this recipe to complement other ingredients‚ including heavy cream․

The cabbage wedges are done when the cut sides are browned․ The sauce is done when it has been cooked briefly and thickened slightly․ Oven-cooked cabbage will be soft with a browned top․ Not browning the cabbage wedges before oven cooking is one of the most common mistakes home cooks make․ Browning the wedges allows the cabbage to take on the flavor of the sauce․

Serve the wedge sections with parsley and parmesan cheese as a side or with crusty bread or mashed potatoes as a vegetarian meal made with vegetable broth․ Leftovers can be refrigerated for up to three days and reheated in the oven or microwave to regain creaminess․

Why you'll love this recipe

The eight wedges make it easy to portion when serving a wedge with a scoop of creamy garlic parmesan sauce․
Cook and prepare the cabbage-sauce filling ahead of time and bake shortly before serving to avoid a mushy texture in the cabbage․
Refrigerated leftover cabbage and sauce will last for three days and can be reheated until it is hot and saucy․
Batch cooking is effective because cabbage wedges in a batch cook in one layer with more contact with sauce․
Individual cabbage pieces reheat better than shredded cabbage because the core helps keep reheated servings of cabbage in a sauce together․
The sauce is prepared in the same pan as the cabbage and browned cabbage pieces are added to the cream sauce, There will be no cabbage pieces left in the pan․

Instructions

Cut the cabbage into 8 wedges by slicing through the core so each wedge stays intact.

Heat 1/2 tablespoon olive oil in a large skillet over medium heat.

Add the cabbage wedges cut-side down and sear for 2–3 minutes per side until golden, working in batches if needed.

Transfer the seared cabbage wedges to a large baking dish, arranging them snugly in a single layer.

Melt the butter in the same skillet over medium heat.

Add the minced shallot and garlic and cook until softened and fragrant, about 1 minute.

Pour in the chicken broth and scrape up any browned bits from the pan.

Stir in the heavy cream, parmesan cheese, chili oil, dried oregano, salt, and black pepper.

Simmer for 3–4 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.

Preheat the oven to 350°F.

Pour the sauce evenly over the cabbage wedges.

Bake for 50–60 minutes until the cabbage is tender and the top is lightly golden.

Garnish with chopped parsley and extra parmesan cheese before serving.

FAQ

The article does not give directions for freezing cabbage preparations․ According to the article‚ leftover cabbage dishes can be kept in the refrigerator for up to three days․ Other cream sauces and soft vegetables‚ such as cabbage‚ do not freeze well and can result in an inferior final product․ Information about a frozen cabbage dish is not given․ Consider dividing baked wedges and sauce into individual containers for planned leftovers․

1 / 3

Dinner Side Dishes Baking

Garlic Butter Melting Cabbage With Creamy Parmesan Sauce

Name: Garlic Butter Melting Cabbage With Creamy Parmesan Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 medium green cabbage (cut into 8 wedges); 2 tbsp olive oil; 3 tbsp unsalted butter; 1 shallot (minced); 5 cloves garlic (minced); 1 cup low-sodium chicken broth; 2 cups heavy cream; 1 cup freshly grated parmesan cheese (plus extra for serving); 2 tbsp chili oil; 1 tsp dried oregano; 1/2 tsp salt; freshly ground black pepper (to taste); chopped parsley (for garnish)

By Ethan ParkerSep 24, 2026

Prep

10 min

Cook

50 min

Total

60 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

The eight wedges make it easy to portion when serving a wedge with a scoop of creamy garlic parmesan sauce․
Cook and prepare the cabbage-sauce filling ahead of time and bake shortly before serving to avoid a mushy texture in the cabbage․
Refrigerated leftover cabbage and sauce will last for three days and can be reheated until it is hot and saucy․
Batch cooking is effective because cabbage wedges in a batch cook in one layer with more contact with sauce․
Individual cabbage pieces reheat better than shredded cabbage because the core helps keep reheated servings of cabbage in a sauce together․
The sauce is prepared in the same pan as the cabbage and browned cabbage pieces are added to the cream sauce, There will be no cabbage pieces left in the pan․

Ingredients

Servings8

•1 medium green cabbage (cut into 8 wedges)
•2 tbsp olive oil
•3 tbsp unsalted butter
•1 shallot (minced)
•5 cloves garlic (minced)
•1 cup low-sodium chicken broth
•2 cups heavy cream
•1 cup freshly grated parmesan cheese (plus extra for serving)
•2 tbsp chili oil
•1 tsp dried oregano
•½ tsp salt
•freshly ground black pepper (to taste)
•chopped parsley (for garnish)

Instructions

1
Cut the cabbage into 8 wedges by slicing through the core so each wedge stays intact.
2
Heat 1/2 tablespoon olive oil in a large skillet over medium heat.
3
Add the cabbage wedges cut-side down and sear for 2–3 minutes per side until golden, working in batches if needed.
4
Transfer the seared cabbage wedges to a large baking dish, arranging them snugly in a single layer.
5
Melt the butter in the same skillet over medium heat.
6
Add the minced shallot and garlic and cook until softened and fragrant, about 1 minute.
7
Pour in the chicken broth and scrape up any browned bits from the pan.
8
Stir in the heavy cream, parmesan cheese, chili oil, dried oregano, salt, and black pepper.
9
Simmer for 3–4 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
10
Preheat the oven to 350°F.
11
Pour the sauce evenly over the cabbage wedges.
12
Bake for 50–60 minutes until the cabbage is tender and the top is lightly golden.
13
Garnish with chopped parsley and extra parmesan cheese before serving.