Garlic Parmesan Melting Cabbage

For the Cabbage:

• 1 small head green cabbage
• 2 tablespoons neutral oil

For the Sauce:

• 3 tablespoons unsalted butter
• 1/2 medium onion, diced
• 1 shallot, diced
• 6 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Flora & Mana Garlic of Eden salt-free seasoning
• 1/2 teaspoon red pepper flakes
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for finishing

Instructions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C).
2. Prepare the Cabbage
   Cut 1 small head of green cabbage into thick wedges, about 2 to 3 inches thick. Keep the core intact on each wedge so the cabbage holds together during cooking. Pat the wedges dry with paper towels so they sear properly.
3. Sear the Cabbage
   Heat 2 tablespoons neutral oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the cabbage wedges in the pan in a single layer. Sear for 3 to 4 minutes on each side until golden brown and caramelized. This creates flavor and texture. Carefully remove the seared cabbage wedges and set them aside on a plate. Do not wash the pan.
4. Make the Sauce Base
   In the same skillet, melt 3 tablespoons unsalted butter over medium heat. Add 1/2 diced medium onion and 1 diced shallot. Cook, stirring occasionally, for 2 to 3 minutes until softened and golden. The shallot adds a subtle sweetness and depth. Add 6 minced garlic cloves and cook for another 1 minute until fragrant.
5. Add the Cream and Broth
   Carefully pour 1 cup chicken broth into the pan, scraping up any browned bits from the bottom. Then pour in 1 cup heavy cream. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not let it boil vigorously or the cream may separate.
6. Add the Seasonings
   Once the cream and broth are combined and simmering, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon Flora & Mana Garlic of Eden salt-free seasoning, and 1/2 teaspoon red pepper flakes. Stir well to distribute the seasonings evenly throughout the sauce. Let them bloom for 1 minute so the flavors infuse into the liquid.
7. Add Cheese and Lemon
   Stir in 1/2 cup grated Parmesan cheese and 1 tablespoon fresh lemon juice. Keep stirring until the cheese is completely melted and the sauce is smooth. Taste the sauce and season with kosher salt and freshly ground black pepper to your preference. The sauce should taste rich, creamy, and well-seasoned.
8. Return Cabbage to Pan
   Gently return the seared cabbage wedges to the skillet, nestling them into the cream sauce. Spoon the sauce over the tops of the cabbage wedges so they're well coated. The cabbage should be partially submerged in the sauce.
9. Braise in the Oven
   Transfer the entire skillet to the preheated oven and bake for 25 to 30 minutes until the cabbage is tender when pierced with a fork and the sauce is bubbling around the edges and has turned golden brown. You'll see the sauce reduce slightly and caramelize at the edges.
10. Finish with Parmesan and Parsley
    Remove from the oven and let cool for 1 to 2 minutes before serving. Top with freshly grated Parmesan cheese and fresh chopped parsley for brightness and color. Spoon extra sauce over each wedge of cabbage when plating. The sauce should be rich, creamy, and coat the back of a spoon.