Cabbage, garlic, butter, and a splash of white wine come together in this Garlic Butter Melting Cabbage — simple, cozy, and downright irresistible.

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You know those moments when you open the fridge, stare at a lonely vegetable, and think, Well, I guess it’s your time to shine? That’s how this Garlic Butter Melting Cabbage was born. I had half a head of cabbage sitting there — the last survivor of my “I’m going to eat more greens this week” grocery run — and honestly, it was looking a little tragic.

It was one of those quiet Sunday afternoons when it’s gray outside and the house smells like comfort. I wasn’t in the mood to cook anything complicated, but I also didn’t want to eat cereal for dinner (again). I remembered something I’d seen online about roasting cabbage, and thought, Okay, let’s fancy this up a bit. Out came the butter, garlic, and an open bottle of white wine that was begging to be used for something other than “just one more sip.”

About an hour later, my kitchen smelled like a cozy Paris bistro. I took one bite — tender, garlicky, rich — and thought, Wait, this is cabbage? My husband walked in right then, took a forkful, and said, “Wow, this tastes like something from a restaurant.” I nearly cried — mostly from joy, partly from the fact that I finally redeemed cabbage’s sad reputation in our house.

Now, I make this every time I want something warm and easy but still impressive. And every single time, I think, “Man, this started with the saddest vegetable in the fridge.”

Why You’ll Love This Garlic Butter Melting Cabbage Recipe?

This dish is proof that even the most humble ingredients can pull off a total Cinderella moment. I’m serious — cabbage goes from “eh” to “oh-my-gosh” once it’s seared golden brown and bathed in garlic butter and wine. The outside gets caramelized, the inside turns buttery-soft, and the whole thing just melts.

What I love most is that this Garlic Butter Melting Cabbage feels a little fancy without trying too hard. It’s that perfect middle ground between comfort food and “something you’d serve to people you actually like.” It’s a one-pan wonder, which means less mess and more time to, you know, sip that wine you didn’t use up.

Plus, it’s a great conversation starter at dinner. “This is cabbage,” I say every time someone compliments it, just to watch their jaw drop.

Ingredient Notes:

Let’s talk about what makes this dish work — because it’s simple, but every ingredient matters.

• Cabbage: I usually go for green cabbage, but red works too (just know it’ll turn your broth pink — kind of like cabbage’s way of dressing up for dinner). Keeping the core intact helps the wedges stay together while cooking.

• Olive oil: Use enough to give the cabbage that golden sear. Don’t skimp — this is where the flavor starts.

• Onion: A yellow onion adds a subtle sweetness once it caramelizes, balancing all that garlicky richness.

• Garlic: The star of the show. Freshly minced, never jarred. You’ll smell it before you even taste it.

• White wine: Use something dry — Sauvignon Blanc, Pinot Grigio — but honestly, whatever’s open on your counter works fine. (Been there.)

• Stock: Chicken stock gives a nice depth, but vegetable stock makes it vegetarian-friendly.

• Lemon juice: A squeeze at the end lifts the flavors. Don’t skip it — trust me.

• Butter: Optional, but let’s be real… when has butter ever made something worse?

• Fresh herbs: Dill or parsley are my go-tos, but if all you’ve got is a little thyme from that one time you tried to be fancy, that works too.

How To Make Garlic Butter Melting Cabbage?

Alright, let’s make some magic happen.

Step 1: Preheat and prep.
Set your oven to 375°F and slice your cabbage into 8 wedges, keeping that core attached so it doesn’t fall apart. It’s kind of like cabbage glue — not glamorous, but necessary.

Step 2: Sear the cabbage.
In a large skillet (cast iron if you’ve got it), heat the olive oil until it’s shimmering. Add the cabbage wedges, cut side down, and press gently so they get a good sear. Let them cook until golden and caramelized — about 5 minutes per side. Don’t rush this part. That browning? That’s flavor. Once both sides look beautiful, set them aside on a plate.

Step 3: Sauté the aromatics.
If your pan looks dry, add a little more oil. Toss in your onions and cook until soft and golden. Then add your garlic — that smell? That’s the “neighbors will start asking what you’re making” stage.

Step 4: Deglaze with wine.
Pour in your white wine and scrape up all those delicious brown bits stuck to the pan. Let it simmer for a minute or two until the alcohol cooks off (or mostly does — I’m not judging).

Step 5: Add stock and braise.
Place your cabbage wedges back in the pan. Pour in enough stock to come about halfway up the cabbage. Sprinkle with salt, pepper, and a bay leaf if you have one. Pop the whole thing into the oven and bake for 35–45 minutes, until the cabbage is so tender you could cut it with a spoon.

Step 6: The buttery finish.
When it’s done, take it out, squeeze over the lemon juice, and swirl in a little butter until it melts into that garlicky sauce. Sprinkle on your herbs if you’re feeling extra. Then serve it up — preferably with something to soak up all that liquid gold at the bottom of the pan. (I’m talking bread. Always bread.)

Storage Options:

If you manage to have leftovers — which, good luck — they’ll keep beautifully. Store them in an airtight container for up to 5 days in the fridge. Reheat gently in a skillet or oven; it’s even better the next day once the flavors have had time to hang out.

I don’t recommend freezing it, though. Cabbage gets a little mushy when thawed — and mushy is not the vibe we’re going for here.

Variations and Substitutions:

This recipe’s a total blank canvas — you can tweak it a dozen ways depending on your mood (or what’s left in the fridge).

• Make it vegetarian: Swap the chicken stock for veggie stock.

• Add bacon or pancetta: Because, honestly, everything’s better with bacon.

• Spice it up: A pinch of red pepper flakes brings a little heat to that buttery richness.

• Try red cabbage: Adds color and a slightly earthy taste.

• Switch up the herbs: Thyme, rosemary, or dill all work beautifully.

Sometimes I even throw in a handful of shredded Parmesan right before serving — it melts into the broth and gives it this silky, cheesy finish that’s chef’s kiss.

What to Serve with Garlic Butter Melting Cabbage?

This dish plays well with pretty much anything.

• Roast chicken or pork: The buttery cabbage soaks up the juices perfectly.

• Mashed potatoes: Pour that garlicky broth right over them. You’ll never look back.

• Crusty bread: For scooping up every last bit of that sauce. Non-negotiable.

• Grilled fish: The freshness of the fish and the richness of the cabbage are a perfect balance.

• A fried egg: For when you just want to eat this as a meal by itself. I’ve done it. Zero regrets.

Frequently Asked Questions:

Can I use red cabbage instead of green?
Absolutely. It’s just as good, though your broth will turn a pinkish color. Let’s call it romantic.

Can I make this ahead of time?
Yes! You can make it a day in advance — just reheat it slowly in the oven or on the stovetop. Add a touch of butter or stock if it needs a little moisture.

What if I don’t have wine?
Totally fine. Just use extra broth and a little squeeze of lemon juice or even apple cider vinegar for acidity. It won’t taste exactly the same, but it’ll still be amazing.

If I’m being honest, this Garlic Butter Melting Cabbage has become one of those “wow, I didn’t expect that” recipes — the kind that surprises everyone, including me, every time I make it. It’s cozy, rich, and a little fancy in its simplicity.

So next time you spot that lonely cabbage in your fridge, don’t walk past it. Turn it into this. Pour yourself a glass of wine, put on some music, and let your kitchen smell like heaven for an hour. And then tell me — did this recipe change how you feel about cabbage too?

Keep the Flavor Coming – Try These:

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Garlic Butter Melting Cabbage

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

This Garlic Butter Melting Cabbage is slow-braised in butter, garlic, and white wine until tender and caramelized, creating a rich, savory, melt-in-your-mouth side dish that pairs perfectly with any meal.

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6 Servings

Ingredients

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• 2 to 3 tablespoons olive oil
• 1 medium head green or red cabbage about 1 ½ pounds, cut into 8 wedges with the core intact
• 1 medium yellow onion thinly sliced
• 3 cloves garlic minced
• ½ cup dry white wine
• 1 to 2 cups chicken or vegetable stock
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 bay leaf optional
• Juice of ½ lemon
• 2 tablespoons unsalted butter optional
• Fresh chopped parsley or dill for garnish (optional)

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Instructions

 

Preheat the oven:

1. Set the oven to 375°F (190°C). Line up the necessary ingredients and prepare a large oven-safe skillet or cast iron pan.

Sear the cabbage:

1. Heat 2 tablespoons of olive oil in the skillet over medium heat until shimmering. Arrange the cabbage wedges, cut side down, in a single layer. Press lightly to ensure full contact with the pan. Sear each side for 3–7 minutes, or until deeply golden and caramelized. If the skillet cannot fit all wedges at once, work in batches. Once browned, remove the cabbage to a plate and set aside.

Sauté the onions and garlic:

1. Add another tablespoon of olive oil to the pan if needed. Add the sliced onions and sauté for approximately 5 minutes, or until they soften and begin to brown. Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.

Deglaze the pan:

1. Pour the white wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 1–2 minutes to reduce slightly and allow the alcohol to cook off.

Add the stock and seasonings:

1. Return the seared cabbage wedges to the skillet in a single layer or as close as possible. Pour in enough stock to reach halfway up the sides of the cabbage. Season evenly with salt and black pepper, and add the bay leaf if using.

Bake the cabbage:

1. Transfer the skillet to the preheated oven and bake for 35–45 minutes, or until the cabbage is tender and can be easily pierced with a fork. The liquid should reduce slightly, forming a flavorful sauce.

Finish with lemon and butter:

1. Remove the skillet from the oven. Discard the bay leaf, if used. Drizzle the cabbage with fresh lemon juice and swirl in the butter until melted and incorporated.

Serve and garnish:

1. Transfer the cabbage to a serving dish and spoon the pan juices over the top. Garnish with freshly chopped parsley or dill, if desired. Serve immediately while warm.

Notes

This Garlic Butter Melting Cabbage recipe is naturally gluten-free when prepared with certified gluten-free chicken or vegetable stock. Double-check all packaged ingredients, particularly the stock and wine, to ensure no gluten-containing additives are present. For additional richness, use a small pat of gluten-free butter before serving. The dish will remain tender, aromatic, and just as flavorful without any modifications to texture or taste.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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