Parmesan Garlic Cabbage is a fabulous way to turn a cabbage into a side dish so tasty that even cabbage-haters will scarf this down!
Who else always has cabbage in their fridge? I always ALWAYS have some form of cabbage. Always green cabbage, usually red cabbage, and quite often Chinese cabbage too. Cabbage has a reputation for being a bland, boring vegetable and can conjure up memories of watery soups. The reality is, cabbage is no more “bland” than many other vegetables – it just comes down to how you cook with it! And recipes like this Parmesan Garlic Cabbage will make anyone love cabbage!
PARMESAN GARLIC CABBAGE
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One of the reasons I always have cabbage is that it lasts for ages and ages in the vegetable crisper. Even when the edges get black, just cut it off and you’ll find the inside is perfectly fine. It’s because cabbage isn’t a watery vegetable – like carrots, they last for a VERY long time in the fridge.
And the other reason is that it’s easy to shred. Unlike carrots, which requires decent knife skills or a slicer, with one slice of cabbage, you end up with a small handful of shredded cabbage. Quick and efficient – I like!
This Parmesan Garlic Cabbage is probably my most made cabbage-standby side dish. It’s super quick to make and tastes so good (parmesan + garlic <—- can’t go wrong here!). I only used cabbage and onion in this, but it lends itself to all sorts of vegetables.
Sometimes, after a long day of cooking for my blog when I’m too exhausted to make something else and have no interest in reheating anything I made that day (yes it happens when cooking is your job!), I will just make this and when it’s near done, shove the cabbage to the side and crack an egg. Then pile it all on toast. A fabulous nutritious meal that is so SO tasty.
Want more easy side dish recipes?
- Super Easy Parmesan Crusted Zucchini
- Roasted Garlic Cheesy Rice
- Green Beans with Honey Pecan Butter and Cranberries
- Crock Pot Ranch Mashed Potatoes
- Browned Butter Carrots
- More side dishes…
Tools used to make this Parmesan Garlic Cabbage recipe
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Cutting Board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Ingredients
- 2 ½ tbsp olive oil
- 3 garlic cloves minced
- 1 red onion finely sliced
- 7 handfuls shredded green cabbage
- ½ - ¾ cup shredded parmesan
- Salt and pepper
Instructions
- Heat oil in a large skillet over high heat.
- Add garlic and onion - cook for 2 minutes until onion is translucent.
- Add cabbage and cook until wilted.
- Stir through parmesan, season to taste with salt and pepper. Serve!
Nutrition
Judy says
I made this evening for dinner I absolutely loved this dish, unfortunately I am the only one that liked it, I will definitely make again for myself. The onions and cabbage carmelized as the cabbage was cooking making a very nice color and then with the addition of the Parmesan cheese scrumptious
Suzie says
This was very good! Very easy, especially since I used bagged cabbage. I was looking for something besides coleslaw to use up my 2 opened bags of shredded cabbage.
Rachel Gain says
I wasn’t expecting this to taste so good! I’m gonna have to add a white cabbage to my grocery list now. Wild how it tastes almost exactly like my caccio e pepe recipe while having no butter or pasta.
Karen says
Hi Aubrey, I substituted the cabbage for lettuce because my local convenience only had mouldy cabbage (disappointing)
I didn’t have any fresh garlic so substituted with garlic salt and I swapped the parmasian for cottage cheese because I’m on a diet… Thank you so much for your wonderful recipe
Michelle says
I was super unsure about this one until the very end! The shredded parmesan really makes this dish!
Will 100% add this to the menu again. Thank you so much!
Aubrey Cota says
YAY! Thank you, Michelle.
Lisa says
Delicious! I had a bag of shredded cabbage in the fridge. Perfect way to use that up. The Parmesan definitely takes it up a notch. No need for butter!
Aubrey Cota says
I love when things fall into place and I can use the ingredients I have in a new and delicious way! Thank you, Lisa.
Barbara Fonzi says
I tried this with red cabbage that I had on hand and regular yellow cooking onions. I also added a litte chicken. This recipe is definitely a keeper.
Aubrey Cota says
Nice! I love when a recipe works with what I have on hand instead of having to go out and buy brand new items. Glad it worked out so nicely for you.
Amanda says
Is 7 handfulls equivalent to seven cups? Or are we thinking like 3.5 cups? Everyone has different hand sizes and I am trying to be as accurate as possible when I put this into my recipes in my weightloss app. Thanks!
Aubrey Cota says
You hit the nail on the head, everyone’s measurement could be different. If you are looking for accuracy for a delicious meal then I would say experiment with the ingredient list against whichever weightloss app you’re using so that you can really customize it what works for your journey.
Sandra says
You, and others who post recipes, should always give amounts, whether measured or weighed. For this one, how many ounces or pounds of cabbage? ounces of onion? People should not be left to guessing.
Peggy R. says
HI. I was wondering if anyone could recommend a comparable substitution for the Parmesan cheese. I’m looking for something which is low in oxalates.
Thank you,
Peggy
Aubrey Cota says
Hi Peggy, keep in mind I am not a nutritionist and this information solely comes from my own internet searches. You can use mozzarella instead of Parmesan but I highly suggest you consult with a nutritionist or your doctor to receive the proper information.
JK says
I substituted a yellow onion and added red kale to this. I used some chinese cooking wine to it and a bit of lemon juice, some finely chopped thai peppers, and a bit of paprika, while still adding the parm at the end. Tasted really great.
Aubrey Cota says
Awesome, so glad you liked it and were able to add your own twist!
MARCIA says
Tried this recipe and loved it! Added some cooked quinoa and sunflower seeds to make it more complete. Thanks for the idea.
Aubrey Cota says
Great idea! Thank you, Marcia.
Jessica Bauer says
How long do leftovers last in the fridge?
Aubrey Cota says
I would say you could probably get about 2 days, I wouldn’t go much more than that though.
Jen says
I just wanted to note that I ran this through my recipe builder and I think the nutritional info shown is WAY off. Eating the entire recipe should barely get you over the calories shown for a serving, and where on earth do 52 sugars come from on that ingredient list? My recipe builder shows 10 carbs per serving, not 95. Anyway, you might want to check that as it might be scaring people off of a great recipe if they don’t take the time to investigate like I did.
Aubrey Cota says
You are correct, it was reading it as 7 heads of cabbage instead of 7 handfuls. It has been corrected and should show a more accurate nutrition fact. Thanks for checking up on that for us.
Izabela says
How much Parmesan??
Julie @Real Housemoms says
1/2 cup – 3/4 cup