1.75lbgreen cabbageabout 1 large head, cut into thick slabs
6tbspunsalted buttermelted, divided
1tbspolive oilextra-virgin
1.5tbspminced garlicfresh
0.75cuplow-sodium chicken brothuse vegetable broth to keep it vegetarian
1tbsplemon juicefreshly squeezed
1tspfresh thyme leaveschopped
0.25tspred pepper flakes
1tspkosher salt
0.5tspblack pepperfreshly ground
0.25cupgrated Parmesan cheese
2tbspchopped fresh parsley
Instructions
Preparation Steps
Heat oven to 425°F and position a rack in the center.
Slice the cabbage into thick slabs, keeping the core attached so the pieces hold together.
Whisk melted butter, olive oil, garlic, thyme, red pepper flakes, and half the salt and pepper.
Arrange cabbage in a 9x13-inch baking dish in a single layer. Spoon about half the garlic butter over the slabs.
Pour the broth into the bottom of the dish around the cabbage, not over it.
Cover tightly with foil and bake 25 minutes to steam and soften.
Uncover, baste with pan juices, and brush with the remaining garlic butter. Bake 20–25 minutes more until very tender and browned at the edges.
Broil 1–2 minutes if you want extra caramelized edges.
Drizzle with lemon juice, sprinkle Parmesan and parsley, and season with remaining salt and pepper. Rest 5 minutes and serve with the buttery juices.
Notes
For a heartier version, crisp diced bacon in the pan first and roast the cabbage in the drippings. Swap thyme for rosemary, or add a pinch of smoked paprika. Leftovers reheat well in a hot skillet with a splash of broth or a knob of butter.This recipe is an original creation inspired by classic Garlic Butter Melting Cabbage Recipe flavors. All ingredient ratios and instructions are independently developed.