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GARLIC PARMESAN MELTING CABBAGE LOW CARB SIDE DISH THAT IS SO GOOD
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Aug 10, 2025
GARLIC PARMESAN MELTING CABBAGE LOW CARB SIDE DISH THAT IS SO GOOD Today's Recipe: https://catherinesplates.com/garlic-parmesan-melting-cabbage/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
Welcome back everyone. Today we're going
0:03
to make a garlic parmesan melting
0:06
cabbage.
0:08
Another great lowcarb recipe. Why is it
0:12
so popular? I'm telling you guys, this
0:15
is all over the internet. I've saw so
0:18
many recipes for this. So, we're going
0:20
to kind of make this our own. It's
0:23
delicious. That's why it's so popular.
0:26
It looks amazing. You need a head of
0:30
cabbage and then a few simple
0:33
ingredients. And let me tell you, you
0:35
can just eat this on its own. That's how
0:38
good it looks. All right, let's go ahead
0:40
and get started. All right, we're going
0:42
to take off two layers of the top of the
0:46
cabbage here and take those off. We
0:49
don't need those.
0:52
Now, I'm gonna rinse this off and then
0:54
I'm just going to dry it off and then
0:55
I'm gonna come back.
1:00
All right. Now, you want to take a large
1:02
sharp knife and what we want to do is
1:04
just cut the core off down here.
1:14
Now, what we want to do is cut the whole
1:16
cabbage in half.
1:25
And we're going to make wedges.
1:29
As many wedges as you want.
1:33
I'm going to Let's see.
1:40
You want to hold all of the leaves
1:42
together just like that. And I'm going
1:45
to keep them all the same size so they
1:48
cook all evenly. And then I'm going to
1:50
do a few on this one here.
1:56
That's a good wedge right there. Yeah.
1:59
I'm just going to kind of go around the
2:01
cabbage here. That's going to be enough
2:04
for our large skillet that we're going
2:05
to be using.
2:08
You can use this for like colaw or
2:11
anything like that or just sauté that
2:12
up. We're going to take this to the
2:14
burner behind me and we're going to
2:17
start sautéing up the cabbage. Now,
2:19
there's a technique to this. So, let's
2:21
give this a try. Now, you want to be in
2:24
a very large skillet. Now, this is
2:26
ovenproof. So, if you have that kind of
2:28
skillet, that is what you're going to
2:30
need for this recipe. If not, once we
2:33
prepare everything, you can do this at a
2:34
9 by13. But, we're going to start off in
2:37
the skillet first.
2:39
We're going to add some oil. Now, I'm
2:42
just using some olive oil, about two to
2:45
three tablespoons.
2:47
And then we'll get that nice and hot.
2:51
All right, we're going to put this on a
2:52
medium heat.
2:58
Heat that up. Once the oil's hot, we're
3:00
going to take our cabbage and we're
3:01
going to lay it down
3:04
into the pan. We're going to get them
3:07
all in there.
3:10
Now, there's so many different ways to
3:11
make this. And this is my way right
3:14
here.
3:20
Cut just enough of them to get into your
3:22
large skillet.
3:24
And what we're going to do is allow
3:25
these to sear on the bottom until
3:27
they're golden brown. Now, we're going
3:30
to keep an eye on the cabbage. Peek at
3:32
it every so often. We want to make sure
3:34
that it's nice and golden brown, but we
3:36
don't want to get it too dark and black.
3:38
All right. All right. We'll just start
3:41
flipping.
3:42
[Applause]
3:45
See what that looks like right there.
3:47
Look at that color.
3:58
All right, we're going to do the other
3:59
side. All right, so the purpose of this
4:02
is to give it a nice color,
4:05
which adds a nice flavor to the cabbage.
4:08
It's going to be like nice and creamy
4:11
and it's going to be very soft, pillowy,
4:14
nice goodness there. All right, we're
4:18
going to start pulling them out of the
4:19
pan.
4:22
We're going to place them on a plate.
4:25
We're going to pull these all out. I'm
4:26
going to turn off the heat for just a
4:28
second. That way, we can get our onion
4:30
ready.
4:35
All right, we're going to set that off
4:36
to the side.
4:39
Now I'm using a large yellow onion.
4:41
We're going to take off both ends.
4:45
Oh, that was slide right away, didn't
4:47
it? And we're going to take off the
4:49
outer layer. Cabbage and onions go
4:52
together. Okay. Okay. So, we're going to
4:54
cut our onion in half and we're going to
4:56
make thin strips
5:02
and we're going to make a delicious kind
5:04
of an onion creamy gravy to go with the
5:08
cabbage. Y'all going to love this one. I
5:10
know a lot of y'all like cabbage dishes.
5:13
Okay, we're back in our skillet now. I
5:15
cooled it down just a little bit so we
5:17
don't burn our butter. We're going to
5:18
put about four tablespoon of butter into
5:21
our skillet. Let that melt.
5:29
And then we're going to add the onions.
5:31
All right. So, I'm going to break up my
5:33
onions.
5:35
Now, you can use as many onions as you
5:37
want. I'm just doing a a medium onion
5:39
here. You want to do two cuz you like a
5:42
lot of onions. These are going to soften
5:44
down.
5:50
All right. We're going to cook these
5:51
down until they get nice and softened.
5:54
And we're going to add a little color to
5:55
them
5:57
so they can get golden brown in there.
6:00
And as soon as that's done, I'll bring
6:03
you back. Let's add that cabbage in.
6:06
This was the leftover cabbage left in
6:08
the pan. So, I want to make sure we use
6:11
everything.
6:16
I think this is like what fell off the
6:18
wedges when we were cooking it.
6:22
All right, while the onions are
6:23
finishing cooking, we're going to talk
6:26
about the garlic. Now, I'm using three
6:28
garlic cloves.
6:30
Or you can use like two to three
6:32
tablespoons of minced garlic. And I'm
6:35
just going to go into my garlic press
6:37
here,
6:39
put them in,
6:41
and get our minced garlic.
6:46
All right, we're ready for it. Right,
6:48
our onions are almost done. We're going
6:50
to go ahead and add the minced garlic.
6:53
And then we'll cook this down for 1
6:55
minute.
7:00
That'll wake up those flavors.
7:04
Okay, that's looking good. Now, what
7:06
we're going to do is take
7:09
four tablespoon of cream cheese. We're
7:12
going to add it. So that's half a block.
7:14
I already brought it to room
7:16
temperature. We'll break it up and get
7:19
it nice and creamy in there.
7:23
Okay, we're going to add some Parmesan
7:25
cheese. I say about a/4 cup. Woo. Get
7:29
that cheese in there. It's what it's all
7:31
about. There we go.
7:34
Let's get this all mixed in.
7:38
Oh yeah.
7:41
We're going to add in some chicken
7:43
broth,
7:45
about one cup,
7:48
and get this all mixed together.
7:52
Now, we're going to start adding our
7:53
seasonings. Whatever you like.
7:57
Black pepper. I'm going to put in some
7:59
onion powder. We'll be able to enhance
8:03
the onions. Oh, you know, I'm going to
8:05
go in with some garlic because we want
8:07
to enhance that garlic we put in. And
8:09
then we're going to add a little smoked
8:12
paprika. All right, let's mix this
8:15
together.
8:19
Then we'll grab a spoon and give it a
8:20
try.
8:23
All right, here's my taste.
8:30
That is delicious. We're going to take
8:33
our cabbage. We're going to place it in.
8:36
Now, if you're using an ovenproof
8:38
skillet, you're still on the same path.
8:42
If you're going to use a 9 by13, you can
8:44
go ahead and turn off your burner, place
8:46
the sauce into the 9 by13, and then put
8:48
your cabbage on top of the sauce.
8:55
Squish them all in.
8:57
Get them all in there.
9:06
Now, I did add a little extra broth in
9:09
there. Mixed it in there. That way, I
9:10
can have the sauce to pour over the
9:13
cabbage.
9:16
And I've turned off my burner.
9:19
My oven's ready.
9:22
We have it preheated at 350°.
9:27
Just light them all up. We want them to
9:28
all cook evenly. Now, we're going to
9:31
place our pan that's oven proof into our
9:35
oven that's preheated at 350° for 50
9:38
minutes. That's 50.
9:41
And then, y'all, it's going to be
9:44
delicious. Now, if you want to check it
9:46
around the 30 minute mark, 40 minute
9:48
mark, make sure it's not over browning
9:50
or, you know, turning black on you, you
9:53
can put some foil loosely over the top.
9:56
That way, it can finish cooking. I'll be
9:58
back. I'm going to show you this. Look
10:01
at that. Yum. I'm going to go in with
10:05
some extra cheese right on top. Let it
10:08
melt on in.
10:11
See that color of that cabbage when you
10:13
sear it? Mhm. Change it up, you guys.
10:16
Put a different cabbage dish on your
10:18
table.
10:21
Doesn't always have to be just fried
10:23
cabbage. I'm going to put some cracked
10:25
black pepper across the top. And then
10:29
we're going to put a little bit of
10:30
parsley. Give a little color.
10:32
Pop that out there. All right, guys.
10:35
What do you think of my parmesan garlic
10:38
melting cabbage? Woo! Look at that.
10:43
Let's plate it up. Let's give it a try
10:45
for you.
10:48
Woo! I love the serving sizes here. All
10:51
individual. Look at those onions melting
10:54
on in there.
10:59
All right,
11:01
let's grab a fork. All right, let's see
11:04
how tender that is.
11:07
That is drool worthy,
11:15
y'all. It's nice and creamy,
11:18
nice and soft. I love the flavors.
11:23
You're not going to believe that this is
11:24
a side dish with cabbage in it. Oh, if
11:28
y'all want to make this, y'all let me
11:30
know. That is so delicious. Those
11:32
onions. I'm going in for that.
11:36
M.
11:37
Nice and soft.
11:40
Put cabbage on your table in a different
11:43
fun way. They'll love this.
11:47
Mhm.
11:49
I better stop.
11:51
You'll be here all day.
11:54
All right, you guys. What do y'all
11:56
think? That's that Parmesan garlic
11:59
melting cabbage. I'm so glad I found
12:03
this idea right here because it is
12:05
delicious. All right, give me a thumbs
12:08
up. If y'all have some great ideas out
12:10
there, let us know. This is definitely
12:12
low carb. It fits into my other low carb
12:15
meal ideas that I have been giving
12:16
y'all. Give us some more ideas. All
12:19
right, you guys. We'll see y'all on the
12:22
next episode. Bye.