Creamy Garlic Butter Cabbage
Ingredients
- 1 medium head green cabbage 2 lbs
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- ½ cup heavy cream
- ¼ cup chicken broth or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika optional
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish optional
Instructions
- Remove outer leaves from cabbage. Cut into quarters. Remove core.
- Slice cabbage into thin ½ inch strips.
- Melt butter in large skillet over medium heat.
- Add minced garlic. Cook 30 seconds until fragrant.
- Add sliced cabbage. Toss to coat with garlic butter.
- Add chicken broth. Stir to combine.
- Cover. Cook 8 to 10 minutes, stirring occasionally, until cabbage is tender.
- Remove lid. Add heavy cream, salt, pepper, and paprika.
- Stir together. Cook uncovered 3 to 4 minutes until sauce thickens.
- Add Parmesan cheese. Stir until melted.
- Taste and adjust seasoning.
- Serve hot garnished with parsley.
Notes
- Slice cabbage evenly for uniform cooking Do not burn garlic
- cook only 30 seconds Cover pan while cabbage cooks to make it tender Do not overcook
- cabbage should have texture If sauce is too thin, cook longer uncovered
- Use freshly grated Parmesan for best melting Serve immediately while hot and creamy Store leftovers for up to 3 days in fridge Reheat gently in pan over medium heat Do not freeze
- cream sauce separates when thawed