Ingredients

1 large head of green cabbage (or 2 small)
3 tbsp olive oil (or melted butter)
Salt and pepper to taste
4 cloves garlic, minced
1 cup chicken broth (or vegetable broth for vegetarian option)
½ cup heavy cream
½ cup freshly grated Parmesan cheese

Optional garnish: fresh parsley, red pepper flakes

Directions

Preheat oven to 400°F (200°C).

Cut the cabbage into 1½ to 2-inch thick rounds (about 4–6 slices depending on size).

Carefully place them on a large, greased baking dish or sheet.

Brush both sides of cabbage rounds with olive oil or melted butter. Season with salt and pepper.

Roast in the oven for 25–30 minutes, flipping halfway, until golden brown and tender.

While cabbage is roasting, heat a small saucepan over medium heat.

Add a little oil or butter, then sauté the minced garlic until fragrant (1–2 minutes).

Add the broth and simmer for 5 minutes. Stir in heavy cream and simmer gently for another 3–5 minutes until slightly thickened.

Remove from heat and stir in most of the Parmesan cheese (reserve a little for topping).

Remove cabbage from the oven. Pour garlic Parmesan sauce evenly over cabbage slices. Sprinkle remaining Parmesan on top.

Return to the oven and bake for an additional 10–15 minutes, until bubbly and golden.

Sprinkle with chopped parsley or a pinch of red pepper flakes for a little heat.

Serve hot!