Ingredients

1 large head green cabbage (about 2¼ pounds)

3 tablespoons olive or avocado oil, divided

4 tablespoons butter or plant-based butter

½ medium onion, diced

3–4 garlic cloves, minced

4 ounces cream cheese or plant-based cream cheese

1 cup vegetable broth

¼ cup shredded vegetarian Parmesan or plant-based alternative

Salt and freshly ground black pepper, to taste

Squeeze of lemon juice (optional)

Chopped parsley, for garnish

1 cup cooked chickpeas or white beans, drained and rinsed (optional)

Directions

Preheat the oven to 400°F (200°C). Remove any tough outer cabbage leaves, then cut the head into 6–8 thick wedges. Keep the core intact so the wedges hold together.
Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Brown the cabbage for 4–5 minutes per side. Transfer to a plate and season lightly with salt and pepper.
Reduce the heat to medium. Add the butter, remaining oil, onion and garlic. Cook for 2–3 minutes, until softened and fragrant.
Stir in the cream cheese until melted, then gradually add the vegetable broth. Season with salt and pepper and add lemon juice if desired.
Return the cabbage to the skillet. Stir in the Parmesan and scatter beans around the wedges, if using.
Bake for 15–20 minutes for tender cabbage, or up to 45–50 minutes for a very soft, melting texture. The sauce should be bubbling and slightly thickened.
Rest for 5 minutes, garnish with parsley and serve warm.

Vegetarian Melting Cabbage