This Baked Cabbage is made with cabbage wedges roasted until tender, covered in a garlicky mushroom cream sauce, and topped with melted cheese. It’s a simple vegetable side that eats more like a main dish once the sauce and cheese are involved.

I make this when I want a low-carb side that isn’t just steamed vegetables, and it pairs well with almost any protein. It’s also a good way to make cabbage feel like a special occasion dish instead of an afterthought. I like serving this next to a One Pot Beef and Chickpea Stew or high-protein low carb casserole for a bigger dinner spread.

If you like hearty, cheesy vegetable sides like this one, these are worth trying too:

Delicious Baked Cabbage with Garlic Mushroom Sauce and Cheese

Ingredients You’ll Need

Cutting the cabbage into thick wedges rather than shredding it lets it roast and hold its shape, similar to a steak. Browning the mushrooms well before adding cream builds a deeper flavor into the sauce than skipping straight to simmering.

Ingredients

1 medium head green cabbage, cut into 6 thick wedges
3 tbsp olive oil, divided
8 oz cremini mushrooms, sliced
1 small onion, diced
4 cloves garlic, minced
3/4 cup heavy cream
1/2 cup chicken or vegetable broth
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste
Chopped fresh parsley, for serving

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Brush the cabbage wedges with 2 tablespoons of the olive oil and season with salt and pepper.
Arrange them on the baking sheet in a single layer.
Roast the cabbage wedges for 25 to 30 minutes, flipping halfway, until fork-tender and browned at the edges.
While the cabbage roasts, heat the remaining olive oil in a skillet over medium-high heat.
Add the mushrooms and cook for 7 to 8 minutes, until browned and any released liquid has evaporated.
Add the onion to the skillet and cook for 4 to 5 minutes, until softened.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Pour in the heavy cream and broth, stirring to combine.
Simmer the sauce for 4 to 5 minutes, until slightly thickened.
Remove from the heat and stir in the parmesan cheese until melted and smooth.
Season with salt and pepper.
Once the cabbage is tender, pour the mushroom sauce evenly over the wedges on the baking sheet.
Sprinkle the mozzarella over the top.
This one takes a bit of timing to coordinate, just so you know, but both parts finish around the same time if you start the sauce partway through roasting.
Return the baking sheet to the oven for 8 to 10 minutes, until the cheese is melted and bubbly.
Top with fresh parsley.
Serve hot and enjoy!

Important Recipe Notes

Cut the cabbage into thick wedges, not thin slices. Thick wedges hold their shape through roasting, similar to a cabbage steak, while thin slices tend to fall apart.
Brown the mushrooms properly before adding the cream. This is the step that builds the most flavor into the sauce. Give them the full time to develop good color.
Check the cabbage for tenderness with a fork before adding the sauce. It should pierce easily but still hold together as a wedge.
Watch the second bake closely. It only takes a few minutes to melt the cheese, and it can go from bubbly to overly browned fast.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for the best texture, or in the microwave if you’re short on time.
This doesn’t freeze particularly well, since the cream sauce can separate after thawing.

How to Serve, Store & Customize This Recipe

Serving: Serve hot, straight from the baking sheet, as a side dish alongside roasted chicken or steak. This is filling enough to be a light vegetarian main with a side salad.

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F, covered with foil, until warmed through.

Customizing: Add crumbled cooked bacon on top for extra richness, or swap the mozzarella for gruyere for a nuttier flavor. A pinch of red pepper flakes in the sauce adds some heat if you want it spicier.