Creamy Garlic Parmesan Cabbage Recipe (20 Minutes, 6 Ingredients) by Donna John
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Cabbage was served often when I was growing up. My mom made fried cabbage, which is a southern thing. For a long time, that was the only way I prepared cabbage. Then I moved on to cabbage steaks, cheat day cabbage and cabbage curry, to name a few.
My latest cabbage recipe discovery is garlic Parmesan cabbage. To make this easy high-protein and high-fiber cabbage dish you need olive oil, garlic, onion, cabbage, Parmesan cheese and heavy cream or evaporated milk. The cabbage is easy to make, ready in about 20 minutes and you get the health benefits of cabbage, the health benefits of protein and the health benefits of fiber. A win-win-win!
Cooking Note: The original recipe didn't call for cream, but I added some to make the cabbage recipe creamier.
I served this easy vegetable side dish recipe with pork steaks and roasted carrots, but it goes well with pretty much any protein. Make this cheesy cabbage dish a part of your New Year's Day menu!
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 4 - 5 cloves garlic, minced
- 1 onion, sliced thin (I used a red onion)
- 1 small head green cabbage, sliced thin
- 1/2 - 3/4 cup grated Parmesan cheese
- 2 tablespoons - 1/4 cup heavy cream or evaporated milk
Here's how to make it:
- Heat the olive oil in a large pot. Add the onion and garlic. Cook until soft, about 3 to 5 minutes.
- Add the cabbage and continue to cook, stirring often, until soft and wilted, about 8 to 10 minutes.
- Add the Parmesan cheese. Season with salt and pepper, if desired. (I seasoned my cabbage with some black pepper. You don't need much salt, if any, because of the Parmesan cheese.) Stir until melted. Add the cream to reach your desired creaminess. Stir and heat through. Store any leftovers in an airtight container and reheat in the microwave.
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