Garlic Butter Melting Cabbage

• 1 medium green cabbage (cut into 8 wedges)
• 2 tablespoons olive oil
• 3 tablespoons 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
• 2 tablespoons chili oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• black pepper (freshly ground)
• parsley (chopped, for garnish)

Instructions

1. 1

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

2. 2

   Heat ½ 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. Cook in batches if needed.

3. 3

   Transfer the seared cabbage wedges to a large baking dish (10x15), arranging them snugly in a single layer.

4. 4

   In the same skillet over medium heat, melt the butter. Add the minced shallot and garlic and cook until softened and fragrant, about 1 minute.

   1 min
5. 5

   Pour in the chicken broth, scraping up any browned bits. Stir in the heavy cream, parmesan cheese, chili oil, dried oregano, salt, and black pepper. Simmer for 3-4 minutes, stirring occasionally, until smooth and slightly thickened.

   4 min
6. 6

   Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges. Bake for 50-60 minutes until tender and top is lightly golden.

7. 7

   Garnish with chopped parsley and extra parmesan cheese before serving.