Creamy Garlic Butter Melting Cabbage

1 green cabbage medium, cut into 8 wedges
2 tbsp olive oil for searing
3 tbsp butter unsalted
1 medium onion minced
5–6 cloves garlic minced
1 cup chicken broth low-sodium
1 cup heavy cream
1 cup parmesan cheese freshly grated
2 tbsp chili oil optional
1 tsp dried oregano
1/2 tsp salt
Freshly ground black pepper to taste
2 tsp cornstarch optional, to thicken sauce
1–2 tbsp cold water if using cornstarch
Chopped parsley for garnish

Instructions

Preheat your oven to 350°F (180°C).

Trim the cabbage and slice it into 8 even wedges, keeping part of the core attached so the wedges stay intact while cooking.
Heat a small amount of the olive oil in a large skillet over medium heat.
Place the cabbage wedges flat-side down in the pan and cook until a golden crust forms, about 2–3 minutes per side. This step builds flavor and prevents the cabbage from tasting watery.
Transfer the browned wedges to a large baking dish and arrange them in a single layer.
Using the same skillet, melt the butter over medium heat.
Add the minced onion and garlic and cook briefly until softened and aromatic.
Pour in the chicken broth and let it simmer for a minute, scraping the bottom of the pan to release any flavorful browned bits.
Stir in the heavy cream, grated parmesan, chili oil (if using), oregano, salt, and freshly ground black pepper. Allow the sauce to gently bubble for a few minutes until smooth and slightly reduced.
If you prefer a thicker sauce, whisk together the cornstarch with 1–2 tablespoons cold water until smooth. Stir this mixture into the simmering sauce and cook for another 1–2 minutes until thickened.
This step is optional, as the sauce will continue to thicken in the oven.

pour the cream sauce evenly over the cabbage wedges.
Bake for 45–50 minutes, or until the cabbage is fork-tender and the top develops a light golden color. Serve warm.

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