A delicious way to get more vegetables into your diet
Rich, creamy, and packed with flavor
Makes a great side dish for meats, poultry, or even as a vegetarian main
Budget-friendly and made with everyday ingredients
Great for meal prep and reheats beautifully
One-pan dish for easy cleanup
A crowd-pleaser, even for those who don’t usually love cabbage
Comfort food that feels indulgent without being heavy
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage
Butter
Garlic
Heavy cream
Grated Parmesan cheese
Salt
Black pepper
Red pepper flakes (optional for heat)
Fresh parsley (optional for garnish)
Directions
Start by slicing the cabbage into wedges or strips, depending on your preference.
In a large skillet or sauté pan, melt butter over medium heat.
Add minced garlic and cook until fragrant, about 1 minute.
Add the cabbage and sauté for 8–10 minutes, stirring occasionally, until it begins to soften and lightly brown.
Pour in the heavy cream and stir to coat the cabbage evenly.
Reduce the heat to low, cover, and simmer for about 10–15 minutes until the cabbage is tender.
Stir in the grated Parmesan cheese until melted and combined into the sauce.
Season with salt, black pepper, and red pepper flakes (if using).
Garnish with chopped parsley if desired, and serve warm.
Servings and timing
This recipe serves 4 people as a side dish. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Cheese options: Swap Parmesan with asiago, gruyère, or cheddar for a different flavor profile.
Spice it up: Add more red pepper flakes, cayenne, or a splash of hot sauce for extra heat.
Vegan version: Use plant-based butter, coconut cream or cashew cream, and vegan parmesan.
Add mushrooms: Sauté sliced mushrooms with the garlic for an earthy flavor.
Use purple cabbage: For a more colorful presentation, substitute green cabbage with red/purple cabbage.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium-low heat, stirring occasionally until heated through. You can also reheat in the microwave for 1–2 minutes, stirring halfway. If the sauce thickens too much, add a splash of cream or water to loosen it up.
FAQs
How do I keep the cabbage from getting soggy?
Cook the cabbage until it’s just tender and avoid overcooking. Letting it simmer uncovered at the end can help reduce excess moisture.
Can I make this dish ahead of time?
Yes, it reheats well and can be made a day or two in advance. Store it in the fridge and reheat gently on the stove.
Is this recipe keto-friendly?
Yes, it is low in carbs and high in fats, making it perfect for keto and low-carb diets.
Can I use red cabbage instead of green?
Yes, but note that red cabbage has a slightly different texture and may turn the sauce a purplish color.
What can I serve with creamy garlic parmesan cabbage?
It pairs well with grilled chicken, steak, roasted sausages, or baked salmon.
Can I freeze this dish?
Freezing is not recommended as the cream sauce may separate and become grainy upon thawing.
Can I use milk instead of heavy cream?
Milk can be used, but the sauce won’t be as rich or thick. For best results, stick with heavy cream or use half-and-half.
What other vegetables can I add?
Try adding spinach, kale, or broccoli for extra greens and texture.
How can I make it more garlicky?
Simply increase the amount of garlic or add roasted garlic for a deeper flavor.
Is this dish gluten-free?
Yes, it contains no gluten-based ingredients. Always double-check labels to ensure your products are gluten-free.
Conclusion
Creamy Garlic Parmesan Cabbage is a luxurious and easy side dish that brings bold flavor and comforting texture to the table. Whether you’re following a low-carb diet or just want to serve a unique vegetable dish, this recipe is sure to impress. With a quick cooking time and simple ingredients, it’s a go-to for weeknight dinners or special occasions alike.
Creamy Garlic Parmesan Cabbage is a rich, low-carb side dish made with tender cabbage simmered in a garlicky, cheesy cream sauce. It’s a flavorful and comforting way to enjoy more vegetables with minimal ingredients and effort.
Ingredients
1 medium head green cabbage, sliced into strips or wedges
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Pinch of red pepper flakes (optional)
Chopped fresh parsley, for garnish (optional)
Instructions
Slice the cabbage into strips or wedges.
In a large skillet, melt butter over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Add cabbage and cook for 8–10 minutes, stirring occasionally, until slightly browned and starting to soften.
Pour in the heavy cream and stir to coat the cabbage.
Reduce heat to low, cover, and simmer for 10–15 minutes until cabbage is tender.
Stir in Parmesan cheese until melted and fully combined into the sauce.
Season with salt, black pepper, and red pepper flakes if using.
Garnish with chopped parsley and serve warm.
Notes
Use asiago, gruyère, or cheddar instead of Parmesan for a different flavor.For extra heat, increase red pepper flakes or add a splash of hot sauce.Make it vegan with plant-based butter, coconut or cashew cream, and vegan cheese.Add sautéed mushrooms for earthy depth.Try purple cabbage for a colorful twist, though it may tint the sauce.
