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".
Jump to:
- What Is Garlic Butter Melting Cabbage?
- Why You’ll Love This Recipe
- Equipment You’ll Need
- Ingredients for Garlic Butter Melting Cabbage
- Customizations and Substitutions
- How to Make Garlic Butter Melting Cabbage
- Storage
- Tips to Make the Perfect Garlic Butter Melting Cabbage
- Frequently Asked Questions
- Related Recipes You’ll Love
- Garlic Butter Melting Cabbage
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 and Substitutions
- 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.
- Have napa cabbage on hand? Turn it into dinner with my napa cabbage rolls recipe.
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 or try my French onion melting cabbage for a heartier, beefier version.
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 Tbsp 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 Tbsp 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 Tbsp chili oil, 1 tsp dried oregano, ½ tsp 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
gloria says
What if I use sour cream in place of heavy cream? Will it separate during baking?
Thanks
Herman Chan says
It might separate so I recommend sticking to heavy cream, half and half or even coconut milk for non-diary version
Claire says
This was SO delicious!! I swapped the heavy cream with coconut cream to make it a bit lighter and it worked out great.
Herman Chan says
so glad you liked this one Claire!
Erica says
I just made this, no alterations other than serving some meat on the side. Super delicious! I would definitely make it again. It had a tiny spice that was perfect. The sauce was so creamy and savory. Thank you!
Herman says
This makes me so happy to hear that you liked it!
MAH says
This is so delicious! Even my picky son devoured it!
Herman says
So glad you all loved it!
Katie says
This is so good. We've made it several times. We've followed the recipe exactly with cabbage and it was 10/10. I've also done it with other greens, like brussels sprouts and zucchini. It also goes great with pasta and chicken. We usually make it exactly how the recipe says and then just make our pasta and chicken separately, and mix everything together afterwards. But I bet it would be great with chicken baked in it too. It's so addictive. My wife doesn't really like cabbage, but she'll eat it when I make this
Herman says
I'm so glad you liked this one, it's one of my favorites too!