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Garlic Butter Melting Cabbage

Garlic Butter Melting Cabbage - recipe card
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Tender cabbage wedges seared until deeply caramelized, then bathed in a rich garlic butter sauce that makes each bite melt in your mouth. The natural sweetness of the cabbage shines through, balanced by savory garlic and a hint of optional red pepper flakes. This is a show-stopping side dish that’s simple enough for weeknights but elegant enough for holidays.

Ingredients

Scale
  • 1 medium green cabbage (about 2 lb / 907 g), outer leaves removed, cut into 8 wedges through the core
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 6 garlic cloves, thinly sliced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup low-sodium vegetable broth
  • 1 tbsp fresh lemon juice (from 1/2 lemon)
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  1. Prepare the cabbage: Remove any tough outer leaves from the cabbage. Cut the cabbage in half through the core, then cut each half into 4 wedges, keeping the core intact so the wedges hold together. Pat the wedges dry with paper towels—this helps them sear rather than steam.
  2. Heat the skillet: Place a large (12-inch) heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Swirl the pan until the butter melts and foams, then subsides. The oil should shimmer but not smoke.
  3. Sear the cabbage: Carefully place 4 cabbage wedges in the skillet, cut side down. Sear undisturbed for 4–5 minutes, until the cut sides are deeply golden brown and slightly charred in spots. Resist the urge to move them; this caramelization builds flavor. Transfer the seared wedges to a plate and repeat with the remaining 4 wedges, using the remaining 1 tablespoon butter. Set all seared cabbage aside.
  4. Sauté the garlic: Reduce the heat to medium. Add the sliced garlic to the same skillet and cook for 30–45 seconds, stirring constantly, until fragrant and just beginning to turn golden. Do not let it brown or it will turn bitter.
  5. Build the sauce: Carefully pour in the vegetable broth (it will sizzle). Stir in the kosher salt, black pepper, and red pepper flakes, if using. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  6. Braise the cabbage: Return all the seared cabbage wedges to the skillet, arranging them in a single layer if possible, or overlapping slightly. Spoon some of the sauce over the tops. Cover the skillet with a lid and reduce the heat to medium-low. Simmer for 10–12 minutes, basting occasionally with the pan sauce, until the cabbage is tender when pierced with a paring knife and the thickest part of the core offers little resistance.
  7. Finish and serve: Uncover the skillet and increase the heat to medium-high. Cook for 2–3 minutes, spooning the bubbling butter sauce over the cabbage, until the liquid reduces slightly and glazes the wedges. Stir in the fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Garnish and rest: Transfer the cabbage wedges to a serving platter, spoon the remaining garlic butter sauce from the pan over the top, and sprinkle with chopped parsley. Let rest for 2 minutes before serving to allow the flavors to meld. Serve hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the cabbage becomes mushy upon thawing. Reheating: Reheat gently in a covered skillet over medium-low heat with a splash of water or broth until warmed through, about 5–7 minutes. Alternatively, microwave covered on high for 2–3 minutes, though the texture will be softer. This dish is best enjoyed fresh but holds well for meal prep.

Nutrition

Keywords: garlic butter cabbage, melting cabbage, cabbage side dish, butter braised cabbage, easy cabbage recipe, stovetop cabbage, vegetarian side, low carb side, garlic butter sauce, tender cabbage, caramelized cabbage, holiday side

Find it online: https://gordonramsayeats.com/garlic-butter-melting-cabbage/