Garlic Parmesan Melting Cabbage Recipe

I was chilling in my kitchen the other day and decided to toss together a head of green cabbage, a bunch of garlic (because honestly, why not add extra if you’re into it), a few dollops of melted unsalted butter, and plenty of Parmesan, and even though I may have goofed up the salt and pepper a bit, this dish turned out surprisingly satisfying and totally hit the spot.

I love making my Garlic Parmesan Melting Cabbage recipe. I use chopped green cabbage, minced garlic in butter along with Parmesan, salt, black pepper and a touch of red pepper flakes.

I think its nutritional benefits and vibrant taste make it a surprisingly satisfying yet light dish.

Ingredients

• Green cabbage: loaded with fiber and vitamins, it gives crunch and a natural, sweet bite.
• Garlic: rich in antioxidants and bold flavor it boost immunity and livens up the dish.
• Unsalted butter: adds creaminess and depth; its fats create a smooth, rich texture.
• Parmesan cheese: packed with protein and umami goodness, it melts into a savory, nutty topping.
• Salt: enhances the natural flavors subtly, balancing the dish without overwhelming ingredient tastes.
• Black pepper: brings a gentle heat and depth, accentuating the garlic and cheese flavors.
• Red pepper flakes: optional spice that offers a mild kick, invigorating the entire meal with subtle, welcomed heat.

Ingredient Quantities

• 1 medium head green cabbage, roughly chopped
• 4 garlic cloves, minced (adjust if you really like garlic)
• 3 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon red pepper flakes (optional, for a hint of heat)

How to Make this

1. Start by roughly chopping the medium head of green cabbage into bite sized pieces.

2. Mince the 4 garlic cloves, and if you really love garlic feel free to add more.

3. Heat a large skillet over medium heat and melt the 3 tablespoons unsalted butter.

4. Toss the minced garlic into the melted butter and cook for about a minute, just untill it becomes fragrant.

5. Lower the heat slightly and add the chopped cabbage to the skillet.

6. Season the cabbage with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and if you like a little heat, 1/4 teaspoon red pepper flakes.

7. Stir it all together and let it cook for about 10 to 12 minutes, stirring occasionally so it doesnt stick.

8. Once the cabbage is soft and starting to melt, sprinkle 1/2 cup of freshly grated Parmesan cheese all over.

9. Mix well until the cheese is melted into the cabbage, then taste and add more salt or pepper if needed before serving.

Equipment Needed

1. Large skillet
2. Chef’s knife
3. Cutting board
4. Measuring spoons
5. Measuring cup
6. Box grater
7. Spatula (or wooden spoon)

FAQ

• Q: Can I use red cabbage instead of green?
  A: Sure, red cabbage works just as good, but the taste might be a bit different. Experiment a little if you feel like switching things up.
• Q: What’s the best way to chop the cabbage?
  A: I usually chop it roughly cause it cooks quicker that way. You dont have to be super fancy with it, just make it in bite-sized pieces.
• Q: Do I have to use fresh garlic?
  A: Fresh garlic gives the best flavour, but if youre in a rush, minced garlic from a jar works in a pinch. It might not be as strong though.
• Q: Can I add other spices?
  A: Totally. Some fresh herbs like parsley or even a pinch of thyme would be nice additions. Just watch the garlic cause it already hits the dish with a punch.
• Q: How should I store leftovers?
  A: Keep them in an airtight container in the fridge for up to two days. Reheat them gently on the stove so they dont get too mushy.

Garlic Parmesan Melting Cabbage Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use a light olive oil as a substitute.
• If Parmesan cheese isn’t available try using Pecorino Romano or Asiago cheese, which gives a similar cheesy flavor.
• Instead of fresh garlic cloves, garlic powder can be used but use less since its more concentrated.
• If you aren’t into red pepper flakes, a pinch of cayenne pepper works and gives that mild heat.

Pro Tips

1. Try to chop your cabbage into pretty even pieces so that it cooks all evenly, ya know? If some pieces are way bigger than others, some might still be crunchy when the rest is all soft and melty.

2. Keep a close eye on that garlic – it only needs about a minute in the butter to get all fragrant and stuff. If you let it cook too long, it might burn and end up tasting bitter, which totally ruins the dish.

3. When you add the Parmesan, don’t be shy – mix it right in while the cabbage is still pretty hot so that the cheese melts evenly into every bite. Sometimes it helps to sprinkle it in slowly and stir constantly.

4. If you like a bit of extra kick, feel free to mess around with the red pepper flakes a bit. You can add just a pinch more if you think it needs more heat, just be careful not to overdo it or else it might take over the dish.