This oven roasted melting cabbage is one of those recipes that turns humble cabbage into something special.Thick slices of cabbage are brushed with butter and olive oil, roasted until tender, and finished with a sprinkle of Parmesan that turns golden and bubbly in the oven.
The inside becomes soft and almost creamy, while the edges get beautifully crisp. It’s an old-fashioned kind of cooking. Simple ingredients, no fuss, and big flavor.
Just the way we like it around here. There’s something comforting about taking a simple garden vegetable and turning it into a dish everyone at the table looks forward to.
This recipe makes an affordable, filling side dish that pairs well with roast chicken, pork chops, meatloaf, or even a simple pot of beans. And if you’re trying to get your family to enjoy more vegetables, this is a wonderful place to start.
Why You’ll Love This Melting Cabbage Recipe
- Made with simple pantry ingredients
- Budget-friendly and filling
- Crispy edges with tender, buttery centers
- Naturally low carb and keto-friendly
- Easy to customize with different seasonings and cheeses
Helpful Tips for Perfect Roasted Cabbage
- Slice thick. Cutting the cabbage into 1½-inch rounds helps it stay together and prevents it from drying out.
- Leave the core intact. The core acts like a handle that keeps the slices from falling apart while roasting.
- Don’t overcrowd the pan. Space allows the edges to caramelize instead of steam.
- Add broth around, not on top. This keeps the cabbage moist without washing off the seasoning or cheese.
Oven Roasted Melting Cabbage with Parmesan
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Equipment
Ingredients
- 1 Large Green Cabbage cut into 1½-inch thick rounds (about 4–6 slices)
- 3 Tablespoons Olive Oil
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Paprika
- 4 Cloves Garlic minced, I used black garlic today
- ¼ Cup Butter melted
- ½ Cup Parmesan Cheese Grated
- ¼ Cup Low-sodium Vegetable or chicken broth (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil to make cleanup easy.
- Remove any loose outer leaves from the cabbage. Cut into thick 1½-inch rounds, keeping the core in place so the slices stay together. Lay the rounds in a single layer on the baking sheet, leaving a little space between each one.1 Large Green Cabbage
- Mix the butter and seasonings. In a small bowl, stir together the melted butter, olive oil, garlic, salt, pepper, and paprika until well combined.3 Tablespoons Olive Oil, ½ Teaspoon Salt, ½ Teaspoon Black Pepper, ½ Teaspoon Paprika, ¼ Cup Butter, 4 Cloves Garlic
- Brush generously. Use a pastry brush or spoon to coat both sides of each cabbage slice with the butter mixture, making sure the edges get plenty of seasoning.
- Place the pan in the oven and roast for 20 minutes, until the bottoms begin to turn golden.
- Carefully turn each cabbage round over with a spatula. If using broth, spoon a little around the cabbage to keep the pan from drying out. Sprinkle Parmesan evenly over the tops.½ Cup Parmesan Cheese, ¼ Cup Low-sodium Vegetable
- Return to the oven to finish. Roast for another 15–20 minutes, until the cabbage is very tender and the cheese is melted and lightly browned.
- Remove from the oven, garnish with fresh parsley if desired, and serve right away while hot and buttery.Fresh parsley
Notes
Simple Variations for Your Family Table
This roasted cabbage is easy to adjust depending on what you have on hand:- Black Garlic Variation: Swap regular garlic for mashed black garlic for a deeper, slightly sweet flavor.
- Extra Cheesy: Add mozzarella or provolone along with the Parmesan for a heartier topping.
- Herb Butter: Mix thyme, rosemary, or Italian seasoning into the butter before brushing on the cabbage.
- Spicy Kick: Add a pinch of red pepper flakes to the butter mixture.
- Bacon Topping: Sprinkle cooked, crumbled bacon over the cheese before the final roast.
Nutrition
Storage and Reheating
To Store:
Place leftover cabbage in an airtight container and refrigerate for up to 3 days.
To Reheat:
For best texture, reheat in the oven at 375°F for about 10 minutes or in the air fryer for 3–5 minutes until warmed through and slightly crisp again. The microwave works in a pinch, but the edges will soften.
Why is it called “melting” cabbage?
Because the thick slices become extremely tender and almost silky on the inside while the edges stay crispy. The texture really does seem to melt in your mouth.
Can I make this ahead of time?
It’s best fresh from the oven, but you can slice the cabbage and mix the butter ahead of time. Store separately in the refrigerator, then assemble and bake when ready.
Can I use red cabbage instead of green?
Green cabbage works best for this recipe. Red cabbage tends to stay firmer and has a stronger flavor after roasting.
Do I have to use Parmesan cheese?
No. Parmesan gives a nice salty, nutty finish, but other cheeses work well too, especially mozzarella, provolone, or Gruyère.
How do I keep the cabbage from turning soggy?
Make sure the slices are thick, the pan is not crowded, and the broth (if using) is added around the cabbage instead of on top.
From Our Farmhouse Kitchen to Yours
Recipes like this melting cabbage remind me that good food doesn’t have to be complicated. With just a few simple ingredients and a hot oven, you can turn an everyday vegetable into a dish that feels comforting, nourishing, and worthy of a spot at the family table.
If you give this recipe a try, I hope it becomes one of those dependable sides you reach for again and again. The kind that works just as well for Sunday dinner as it does for a quiet weeknight meal.
My family loved this!