Creamy Parmesan Baked Cabbage Wedges Recipe Melts In Your Mouth (9 Ingredients) by Donna John

Cabbage is one of my favorite vegetables to cook, and one that is often overlooked during meal planning. When I read that cabbage was predicted to be a 2026 food trend, I was excited for this leafy green and started looking for new cabbage recipes. This creamy Parmesan baked cabbage wedges recipe is so delicious. The tender baked cabbage wedges are so tender and almost melt in your mouth. They float in a rich, creamy sea of Parmesan sauce. Sounds good, right?

This baked cabbage side dish recipe is so easy to prep and cook. Here is your short gluten-free shopping list for this vegetable recipe: green cabbage (check out the health benefits of cabbage), olive oil, butter, onion, fresh garlic, chicken broth, heavy cream, Parmesan cheese and dried oregano.

The cabbage gets quickly browned in a skillet then transferred to a baking dish. The sauce is quickly cooked in the same pan, poured over the cabbage and then the dish bakes until the cabbage wedges are melt-in-your mouth tender.

These creamy cabbage wedges are delicious as a side dish with dinner. I served mine with pan-fried pork chops and a baked sweet potato. You could even serve the cabbage wedges as a vegetarian main dish.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 4 to 8

Ingredients

• 1 head green cabbage
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 onion, chopped fine
• 5 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• 1 teaspoon dried oregano (or Italian seasoning)

Here's how to make it: 

1. Cut the cabbage into wedges, leaving the core intact to keep them together. (I only did half of my cabbage and had four wedges. You can get eight wedges from a normal-size cabbage. I saved the other half for another recipe.)
   
2. Heat the olive oil in a skillet over medium heat. Add the cabbage wedges.
   
3. Cook until browned on both sides, about 2 minutes per side.
   
4. Carefully put the cabbage wedges into a baking dish.
   
5. Melt the butter in the same skillet. Add the onions and cook until soft, about 2 minutes. Add the garlic and cook for 30 seconds.
   
6. Pour in the chicken broth. Stir up any brown bits on the bottom of the pan.
   
7. Pour in the heavy cream.
   
8. Add the oregano and Parmesan cheese. Season with salt and pepper. (I used seasoned salt and black pepper.)
   
9. Bring to a simmer and cook, stirring often, until the sauce reduces a bit, about 3 minutes.
   
10. Pour the sauce over the cabbage wedges. (I used a spoon to make sure all the wedges were covered in the sauce.)
    
11. Bake in a preheated 350-degree F oven for 45 minutes, or until the cabbage is tender.
    
12. Serve. (I sprinkled mine with some parsley flakes for added color.) Store any leftover cabbage wedges covered in the fridge. Reheat in the microwave.
    

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