Create a simple and wildly flavorful side dish of Parmesan Garlic Cabbage, and make a cabbage lover out of anyone after just one tasty bite!
Parmesan Garlic Cabbage is a wonderful dish to serve with any main meal and is so quick to make! Shredded cabbage, sliced red onion, chopped garlic, Parmesan cheese, and good old salt and pepper are the simple ingredients you need to make this mouthwatering side in less than 20 minutes.
Quick and Delicious
I know that no one ever says they’re craving cabbage, but have you ever noticed how comforting cabbage is and how it always hits the spot? Cabbage is so crazy versatile, too, with all of the different ways you can prepare it, so I like to have some on hand for whatever dish comes to mind. Simple Parmesan Garlic Cabbage is a dish I revisit often because it’s so quick and easy, and everyone loves it. This is one dish where you put in a small amount of effort, and in return, you get big smiles and thank-yous from the family for such a tasty meal!
Red Cabbage Slaw is a must-have side for the perfect taco night, or whip up easy-to-make Summer Coleslaw, which is the star of every potluck!
Other Recipes to Serve with Parmesan Garlic Cabbage
- Air Fryer Boneless Pork Chops are a great, easy main dish to serve with this Parmesan garlic cabbage recipe for an incredible weeknight meal!
- Impress the family at dinnertime with a side of drool-worthy Grilled Parmesan Garlic Bread!
Ingredients
Veggies: As the star of the show, you will definitely need a shredded head of green cabbage, plus a red onion to thinly slice and garlic to mince.
Parmesan: For this recipe, freshly grated Parmesan is great, or preshredded Parmesan can be used.
Seasoning: A simple mix of salt and pepper is all you need for this already flavorful dish. You will also need a little olive oil for sautéing.
How to Make Parmesan Garlic Cabbage
STEP ONE: Heat the oil in a skillet over medium-high heat. Once hot, add the sliced red onion and minced garlic and cook for about 2 minutes.
STEP TWO: Add the shredded cabbage to the pan and cook until wilted.
STEP THREE: Stir the Parmesan cheese into the cabbage and onion mixture, season with salt and pepper to taste, and serve immediately.
Tips for Success
- Another timesaving tip for this recipe is to use a bag of shredded cabbage! Slicing cabbage is pretty easy, but if you have a bag you need to use up or find bagged cabbage more convenient, then feel free to use it and make life a little easier.
- Using freshly shredded Parmesan in this dish will ensure the cheese melts evenly throughout, as preshredded cheese doesn’t melt as well. Again, go with what you like best and have on hand.
- Store leftovers in a covered dish in the fridge for up to two days.
What’s the best way to cut cabbage?
The best way to cut cabbage is to remove any outer leaves that may be damaged or discolored. Peel the leaves away until you are left with a mostly unblemished head of cabbage. Using a large knife, slice the cabbage in half. At the bottom, where the core is located, make a “V”- shaped slice with the core in the middle to remove it easily. Place the flat side of the cabbage on a cutting board and slice it into thick or thin slices, depending on your preference. Repeat with the other half, and now you have all the shredded cabbage you need for this dish!
What enhances the flavor of cabbage?
Cabbage has such a wonderfully crisp and mildly sweet flavor that makes it perfect for preparing in several ways! In this dish, the cabbage caramelizes with the onions, giving it a savory sweetness that is over-the-top delicious when salty Parmesan is added. Pungent spices like caraway, dill, fennel, and more are great to add to cabbage dishes for a quick and easy side. We all know and love so many different slaw recipes where cabbage is the tasty vehicle for mayo, vinegar, and Asian inspired dressings. It’s easy to use cabbage in so many ways, and it’s always a great complement to any meal!
More Veggie-Packed Sides to Love!
- Garbanzo Bean Salad with Cilantro Lime Dressing
- Honey Sriracha Coleslaw
- Broccoli Cauliflower Salad
- Brussels Sprouts with Bacon, Apples, and Dates
- Parmesan Roasted Broccoli
*This post originally posted on 08/17/2017.
Equipment
Ingredients
Instructions
- Heat the olive oil in a large skillet over high heat.
- Once hot, add the garlic and onion. Cook for 2 minutes, stirring frequently, or until the onion is translucent. Add the cabbage and cook until wilted.
- Sprinkle with parmesan and stir to combine. Season with salt and pepper to taste before serving warm.
Mary Ellen Berthold says
My husband and I really liked this. I
Added some orange bell pepper to the onion and garlic because I needed to use it up. Cooked veggies longer because I don’t like them quite so crispy. We really enjoyed it. Will make again.
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