Description
Creamy Baked Cabbage Wedges transform humble cabbage into a rich, buttery, and comforting dish. The wedges are seared to develop a golden crust, then baked in a silky parmesan cream sauce infused with garlic, onion, and oregano. This dish offers tender, caramelized cabbage with a luxurious, flavorful sauce perfect as a side or even a vegetarian main.
Ingredients
Cabbage Wedges
- 1 medium green cabbage, cut into 8 wedges
- 2 tbsp olive oil, for searing
Sauce
- 3 tbsp unsalted butter
- 1 medium onion, minced
- 5–6 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tbsp chili oil (optional)
- 1 tsp dried oregano
- 1/2 tsp salt
- Freshly ground black pepper, to taste
Thickening (Optional)
- 2 tsp cornstarch
- 1–2 tbsp cold water
Garnish
- Chopped parsley
Instructions
- Preheat the oven. Set your oven to 350°F (180°C) to prepare for baking the cabbage wedges.
- Prepare the cabbage wedges. Trim the cabbage and slice it into 8 even wedges, keeping the core attached so the wedges hold together while cooking.
- Sear the cabbage wedges. Heat olive oil in a large skillet over medium heat. Place the cabbage wedges flat-side down and cook 2-3 minutes per side until golden brown, building flavor and preventing watery texture.
- Arrange for baking. Transfer browned wedges to a large baking dish in a single layer.
- Make the sauce base. In the same skillet, melt butter over medium heat. Add minced onion and garlic; cook briefly until softened and aromatic.
- Add broth and simmer. Pour in chicken broth and simmer for a minute, scraping up browned bits from the pan.
- Incorporate cream and seasoning. Stir in heavy cream, parmesan, chili oil (if using), oregano, salt, and pepper. Let the sauce bubble gently for a few minutes until smooth and slightly reduced.
- Thicken sauce (optional). If thicker sauce is desired, whisk cornstarch with cold water until smooth and stir into sauce. Cook 1-2 more minutes until thickened.
- Combine and bake. Pour cream sauce evenly over cabbage wedges. Bake for 45–50 minutes until cabbage is fork-tender with a light golden top.
- Serve and garnish. Remove from oven, garnish with chopped parsley, and serve warm.
Notes
- You can skip cornstarch if you prefer a thinner sauce; it will still thicken in the oven.
- Chili oil is optional but adds a pleasant spicy kick to balance the richness.
- For a vegetarian variation, substitute chicken broth with vegetable broth.
- Make sure to keep the core intact on wedges so they don’t fall apart during cooking.
- Leftovers can be refrigerated and gently reheated; sauce may thicken further upon chilling.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
