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
Jenny B says
This was delicious and so easy to make! I cut my cabbage slices a bit thinner and they only needed about 35 minutes in the oven. Used Gochujang instead of the chili oil since that’s what I had. The sauce is good enough to put on anything.
Herman says
awesome changes, so glad you loved it!
Becky says
Iv never made cabbage before and it was really easy and so delicious! I made it for someone who says they don't like cabbage and even he loved it and requested I make it again!
Herman says
So glad you liked it!
Rick Umani says
Outstanding!!!!
Made additional sauce with the cabbage and had that over thin sliced chicken breast which were egg washed, Italian bread crumb covered and pan fried!!!
OMG!!!!
Herman says
that is delicious, so glad you liked this one!
Jenna says
I added brow mushrooms and it wa amazing!
Herman says
love that!
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!
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!!
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!
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!
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!
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!!
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 🙂
Keith says
So good 10
AM says
Perfect for using up the cabbage that wasn't cooked with the St. Patrick's corned beef!
Herman says
I agree!!
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 🙂
Wm says
Delicious!
We loved it
Thank you
Herman says
so happy to hear, thank you!