Gluten-Free Melting Cabbage Parmesan
Discover a delicious and simple gluten-free melting cabbage parmesan recipe. Tender cabbage slow-cooked with a rich, creamy parmesan cheese blend.
Ingredients
- 1 medium head of cabbage, about 2-3 pounds
- 2 tablespoons olive oil
- 4-5 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup Parmesan cheese, grated
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Cabbage: Slice your medium head of cabbage into 1-inch thick wedges. Keep the core intact to hold the leaves together.
- Brown the Wedges: Heat two tablespoons of cooking oil in a large, oven-safe skillet over medium-high heat. Place the cabbage wedges cut-side down. Cook for 3-5 minutes until nicely browned. Flip and brown the other side.
- Add Aromatics: Reduce heat to medium. Add four to five minced cloves of aromatic allium to the skillet. Cook for one minute until fragrant.
- Create the Creamy Sauce: Pour in one cup of rich dairy liquid. Stir in four ounces of softened spreadable cheese. Whisk until smooth and combined.
- Incorporate Parmesan: Stir in one cup of grated parmesan cheese. Season with salt and freshly ground black pepper to your taste.
- Bake Until Bubbly: Transfer the skillet to a preheated 375°F (190°C) baking space. Bake for 20-25 minutes. The dish should be golden and bubbly.
- Serve and Enjoy: Let the dish rest for a few minutes before serving. Enjoy your warm, comforting gluten-free melting cabbage parmesan.
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