Apparently 2026 is the year of the cabbage so in honor of this humble vegetable, I'm sharing my Garlic Butter Melting Cabbage recipe!
If you’ve never tried melting cabbage before, this recipe takes a head of green cabbage, bathes it in a creamy garlic butter sauce, and bakes it until it becomes soft, tender and "melty".
What Is Garlic Butter Melting Cabbage?
Melting cabbage is a method where cabbage wedges are seared, then slowly baked in creamy sauce until they become incredibly tender and soft. In this recipe, the sauce is a creamy garlic butter sauce made with heavy cream, freshly grated parmesan cheese, butter, and chili oil.
Why You’ll Love This Recipe
- Simple Ingredients: Made at home with simple ingredients but tastes like it was made in a restaurant!
- Rich and Comforting: Garlic, butter, cream, and parmesan turn this cabbage into pure comfort food.
- Surprisingly Versatile: Works as a side dish or vegetarian main.
Equipment You’ll Need
- Large skillet
- Large baking dish (10x15 works well)
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients for Garlic Butter Melting Cabbage
- Green cabbage: Cut into wedges through the core so it stays intact and melts evenly.
- Olive oil
- Unsalted butter
- Shallot
- Garlic
- Low-sodium chicken broth
- Heavy cream
- Parmesan cheese: Use freshly grated for best flavor!
- Chili oil: Brings gentle heat and complexity
- Dried oregano
- Salt
- Black pepper
- Parsley
Customizations
- Make It Vegetarian: Swap chicken broth for vegetable broth.
- Spicy Kick: Drizzle extra chili oil or add red pepper flakes.
- Lighter Sauce: Replace half the cream with whole milk for a thinner sauce.
How to Make Garlic Butter Melting Cabbage
Sear the Cabbage
Cut the cabbage into 8 wedges, slicing through the core so each piece stays intact.
Heat olive oil in a large skillet over medium heat and sear the wedges cut-side down until golden, about 2–3 minutes per side. Work in batches if needed.
Build the Garlic Butter Sauce
Melt butter in the same skillet. Add shallot and garlic, cooking just until fragrant.
Pour in the broth, scraping up the browned bits, then stir in cream, parmesan, chili oil, oregano, salt, and pepper. Simmer briefly until smooth.
Bake the Garlic Butter Melting Cabbage
Arrange cabbage snugly in a baking dish. Pour the sauce over the top. Bake at 350°F for 50-60 minutes until the cabbage is tender and lightly golden.
Finish and Serve
Garnish with chopped parsley and extra parmesan before serving.
Storage
Leftovers keep well in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through and creamy again.
Tips to Make the Perfect Garlic Butter Melting Cabbage
- Don’t Rush the Sear: Golden edges add deep flavor to the final dish.
- Snug Is Good: Tightly packed cabbage stays moist and melts evenly.
- Fresh Parmesan Matters: It melts smoother and tastes richer than pre-grated.
Frequently Asked Questions
What type of cabbage is best used for this recipe?
Green cabbage works best because it holds its shape while becoming perfectly tender.
Can I make this melting cabbage recipe ahead of time?
Yes, you can assemble everything a few hours ahead and bake just before serving.
Is this recipe very spicy?
Not really. The chili oil adds some heat but can be reduced or skipped.
Can I make this without cream?
You can use half-and-half or whole milk, but the sauce will be thinner and less rich.
Does garlic butter melting cabbage work as a main dish?
Absolutely. Serve it with crusty bread or over mashed potatoes for a cozy vegetarian meal.
Related Recipes You’ll Love
- Napa Cabbage Rolls
- Dumpling Bake (Viral One Pan Recipe)
- Thai Red Curry Wonton Soup
- Garlic Butter Noodles
Garlic Butter Melting Cabbage
Equipment
Ingredients
- 1 medium green cabbage cut into 8 wedges
- 2 tablespoon olive oil
- 3 tablespoon 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 tablespoon chili oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Freshly ground black pepper
- Chopped parsley garnish
Instructions
- Cut the cabbage into 8 wedges by slicing through the core so each wedge stays intact and doesn’t fall apart.1 medium green cabbage
- 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. For me, I cooked in 2-3 batches because all the cabbage didn’t fit in my skillet.2 tablespoon olive oil
- Transfer the seared cabbage wedges to a large baking dish (I used 10x15 dish), arranging them snugly in a single layer.
- 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.3 tablespoon unsalted butter, 1 shallot, 5 cloves garlic
- Pour in the chicken broth, scraping 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.1 cup low-sodium chicken broth, 2 cups heavy cream, 1 cup freshly grated parmesan cheese, 2 tablespoon chili oil, 1 teaspoon dried oregano, ½ teaspoon salt, Freshly ground black pepper
- 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.
- Once finished, garnish with chopped parsley and extra parmesan cheese before serving.Chopped parsley
Col says
Delish!
Herman says
Thanks so much!
Nancy Heuvels says
Zaaaalig!!!!
Melissa says
I made this and the sauce is so delicious. I didn’t use chili oil. I used red chili flakes, chili powder, and red pepper blends from Sam’s Club. I’m going to make it again and use Italian sausage in the sauce. Thanks for the recipe!
Herman says
So glad you liked it!
Judy Ann says
This WAS. SO. DARN. GOOD; made it tonight and ate myself SICK on it because I couldn't stop! I didn't have chili oil but it was still marvelous. I did add a sprinkle of bacon bits for good measure. I will say that for a meatless dish, this is very satisfying and delicious. I hadn't eaten today so I was really hungry by the time it was done. I made half the recipe with a half head of cabbage and ended up eating it all... I couldn't stop. I'm going to make this for the holidays this fall, and it will go quite well with turkey or ham - whatever we serve. Thank you so much! ~Judy
Herman says
So glad you loved this recipe Judy! A little bacon sounds delicious with this :). I love the chili oil in the sauce if you like a little spicy.
Renata McFarland says
It was amazing! My husband said it rich and tasty. My stepson used the cream sauce on his pasta. Excellent recipie.
Herman says
Thank you and I'm so glad you liked it! The sauce can be used on top of anything 🙂
Pixie says
CANNOT WAIT TO TRY THIS!! Best recipe I’ve come across that made me want to reach out!
Lorie says
Wonderful cabbage! I substituted about a teaspoon or so of red pepper flakes instead of chili oil as I didn't have any, but this sauce is amazing! I definitely have some ideas about trying it with broccoli or brussel sprouts in the future. Thanks for the recipe!
Herman says
So glad you liked this recipe, appreciate your feedback!
mckenzie says
super good! i also added some sundried tomatoes to the sauce and it added a really nice burst of flavor
Paul Wilson says
Incredibly tasty. I was a bit suspicious of the chili oil, I’ll admit, but it gives it a nice little background kick. I prefer my cabbage a little on the softer side so next time I’ll cover it with foil for the first 20-30 minutes so it steams and maybe cut back on the cream and broth so there isn’t too much of it.
Herman says
So glad you like it! I like a slight bite to the cabbage but if you like it very soft, makes sense to cook for longer. Thanks!
Kim says
I thought this recipe was delicious and tastes better the next day. It’s a good way to use up cabbage and get some fiber in you! It reminded me of chicken Alfredo. Loved it! I didn’t have chili oil so I just used olive oil and some pepper flakes. Yum!! Thank you for sharing.
Herman says
Ahh so glad you loved this recipe! I love to pair it with some white rice and some grilled chicken breast for a full meal. Thanks for the review!
Kim says
I never thought I would say this, but this made me LOVE cabbage! The sauce comes out amazing and I would make it to pour over pasta; it’s that good! The cabbage comes out so tender and soft. We used momofuku spicy crunch for the chili oil and it was fantastic, especially if you like things a little spicier than normal. Keeping this in our rotation!
Herman says
I love cabbage too and I think this is a great way to eat more of it! Thanks for the review 🙂
Mikki Shelton says
I made this and it turned out delicious. I didn't change a thing...I will put this on rotation
Herman says
So glad you loved this one! Thanks for the 5 star review 🙂
Kathy says
This was amazing and so flavorful! Only adjustment would be to add a rue or cornstarch to thicken the cream sauce. Delicious!
Herman says
that works too! for me, the sauce thickened when I cooked it down so you can do that for a few mins longer
Shelby says
10/10 delicious recipe! Paired it with chicken breast and rice. Thanks Herman! (:
Herman says
Really appreciate you trying my recipe and for the review!
Liv says
Absolutely delicious! Would pair well with almost anything- sausages, fish, roast chicken...it would work really well on a roast dinner instead of cauliflower cheese and you could add chorizo or bacon and serve with crusty bread or rice to make it feel more like a main course. I can tell this will become a staple in our household, thank you!
Herman says
I agree with what you said, thank you for the review!
Caitlin says
This was delicious. Thanks for the recipe!
Herman says
Glad you enjoyed this one!
Carolyn Wallace says
How tasty it looks
Anthony says
Such a delicious dish. I was really curious at first and fell in love with it once I tried it
Andrew Sindel says
I made this twice this week because the flavor idea is fantastic. The first time I followed the recipe exactly, and it was very good. The second time I made a few small technique adjustments, and it turned out even better for my taste.
I salted the cabbage wedges for about 20 minutes before searing to draw out excess moisture. This helped prevent the sauce from getting diluted during baking. I also simmered the cream sauce a bit longer before adding the cheese so it thickened properly and stayed smooth in the oven.
I deglazed the pan with a splash of white wine before adding the broth to build more depth, browned the butter before adding the shallot for a nuttier flavor, and added a small squeeze of lemon at the end to balance the richness. Finally, I finished it at a slightly higher temperature for the last 10–15 minutes to get better caramelization on top.
The original version is already comforting and flavorful, but these tweaks gave it more depth and better texture. Thanks for the inspiration! This is a keeper in our house.
Herman says
I really like your tweaks and sounds delicious!
Wm says
Delicious!
We loved it
Thank you
Herman says
so happy to hear, thank you!
Emma says
This was no joke one of the best things I’ve eaten in a long time. So delicious my whole family were impressed, that sauce is pure deliciousness. Didn’t even feel like I was eating cabbage, the texture so good, I’ll have to save this recipe for sure
Herman says
So happy to hear this! Thanks so much for the positive review 🙂
AM says
Perfect for using up the cabbage that wasn't cooked with the St. Patrick's corned beef!
Herman says
I agree!!
Keith says
So good 10
Lucy says
Absolutely delicious! Incredibly easy and just so good it's hard to not eat the whole thing straight out of the oven dish! I'll admit I cut the cabbage before reading Herman's instructions so it did fall apart a little but to combat this ,I used little skewers to hold the chunks together while searing . I also added some leftover mozzarella I needed to use up.
So happy I came across this wonderful recipe and thanks to Herman for sharing 💕
Herman says
I'm so happy you loved this recipe! Yes make sure to cut with the core intact next time 🙂
June says
Made this tonight and it was even better than I expected lol, def something I’ll make again and again ty for sharing!!
Herman says
so happy to hear!!
maddie says
ABSOLUTELY BEAUTIFUL AND DELICIOUS. love it! had it w kielbasa and it was perfect. i do wonder. for the serving size and the macros u listed, is that for one wedge?
Herman says
thank you! yes it's roughly one wedge (per serving) and estimated amount of sauce. The macros could be lower if you don't eat all the sauce!
Michaela says
I just made this for supper, i literally just served it with some baby new potatoes. Honestly the cabbage melted in my mouth, there was a few crunchy bits (the core pieces) which just added ti the dish to be honest.
I will definitely make this again. 100% recommend. I actually left the chilli out as I don’t like spice. To me it was still extremely tasty.
Herman says
that sounds delicious, so glad you liked it!
Katherine says
I made this as suggested except used half and half. It was a total hit at our house. I also turned the oven temperature up the last 10 minutes to caramelize the top. Perfect! Thanks for a delicious recipe, it is a keeper!
Herman says
So glad you loved this one!
Kari says
Made this tonight for dinner. Delicious!!! Had everything except chili oil so I put a pinch of chili flakes. Will be making again!
Herman says
yesss so glad you liked it!!
Jenny says
To all people out there who didn't try this recipe yet, please try this one. It's very yummy...
Herman says
I appreciate you Jenny!
Jenna says
I added brow mushrooms and it wa amazing!
Herman says
love that!