If you’ve seen melting cabbage all over your feed and wondered if it’s really that good, this recipe is your sign to try it. Garlic Parmesan Melting Cabbage takes thick slices of cabbage, browns them for extra flavor, then bakes them low and slow in a silky garlic-Parmesan cream sauce until they’re so tender they practically melt. Add juicy chicken on top and you’ve got a complete high-protein keto dinner that feels like pure comfort food without the carbs. It’s simple enough for a weeknight, cozy enough for Sunday supper, and absolutely perfect for sharing in reels or TikTok if you love hopping on food trends.

Why You’ll Love This Garlic Parmesan Melting Cabbage

High-protein, low-carb comfort food.
Simple ingredients you probably already have.

Ingredients You’ll Need:

For the cabbage and sauce:

1 large head green cabbage
2 tablespoons avocado oil or olive oil
4 tablespoons butter
1 small onion, finely diced
3 cloves garlic, minced
4 ounces cream cheese, softened
1 cup chicken broth (or bone broth for extra richness)
1 cup heavy cream (optional if you want it extra rich; otherwise add more broth)
1 cup freshly grated Parmesan cheese, divided
1–2 teaspoons Worcestershire sauce (optional, for depth)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked or sweet paprika
Salt and pepper, to taste
Juice of ½ lemon
Fresh parsley, chopped, for garnish

For the protein (optional but recommended):

2–3 boneless, skinless chicken breasts (or thighs)
1 tablespoon avocado oil or olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste

How to Make Garlic Parmesan Melting Cabbage:

1. Prep the cabbage

Preheat your oven to 400°F (200°C). Lightly grease a large oven‑safe skillet or baking dish.
Remove any tough outer leaves from the cabbage and trim the bottom of the core, leaving enough core to hold the slices together.
Slice the cabbage into thick “steaks” about 1–1½ inches thick. Aim for 6–8 slices from a large head.

2. Brown the cabbage

Heat 2 tablespoons of avocado oil in a large skillet over medium‑high heat.
Working in batches, sear the cabbage steaks for 2–3 minutes per side until golden brown in spots. Transfer browned cabbage to the prepared skillet or baking dish in a single layer.

3. Cook the chicken (for extra protein)

Season chicken breasts with garlic powder, paprika, salt, and pepper on both sides.
In the same skillet (add a bit more oil if needed), sear chicken 3–4 minutes per side until browned. It does not have to be fully cooked through; it will finish in the oven.
Slice or leave whole and set aside.

Note: Feel free to mix this up and use any type of protein you want. I like this dish with shrimp too!

4. Make the garlic-Parmesan sauce

In the same pan, reduce heat to medium. Add butter and diced onion and sauté 3–4 minutes until softened and translucent.
Stir in minced garlic and cook 30–60 seconds, just until fragrant.
Add cream cheese and a splash of broth; whisk until the cream cheese melts and the mixture begins to smooth out.
Pour in the remaining broth and heavy cream (if using). Whisk until smooth and gently bubbling.
Season with Worcestershire sauce (if using), garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning.
Stir in about ½–¾ cup of the Parmesan cheese until melted and the sauce is thick and creamy. If it gets too thick, thin with a little extra broth.

5. Assemble and bake

Pour the garlic-Parmesan sauce evenly over the browned cabbage steaks in the baking dish.
Nestle the seared chicken breasts (or slices) on top or in between the cabbage pieces.
Sprinkle the remaining Parmesan cheese over everything.
Bake at 400°F for 20–25 minutes, or until the cabbage is fork‑tender, the chicken is cooked through (165°F internal), and the sauce is bubbling and slightly golden around the edges.

6. Finish and serve

Squeeze fresh lemon juice over the top for brightness.
Garnish with chopped parsley and extra Parmesan, if desired.
Serve hot, making sure each plate gets a cabbage steak, plenty of sauce, and some chicken.

Tips and variations

Use chicken thighs, shrimp, or sliced sausage instead of chicken breasts for variety.
Swap part of the Parmesan with grated Romano or Asiago for a sharper flavor.
For even more protein, sprinkle cooked crumbled bacon or extra grilled chicken over the top before serving.
Make it vegetarian by skipping the meat and using vegetable broth; serve with fried eggs or halloumi on the side.

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Estimated macros per serving (with chicken) 6 servings:

Calories: ~520
Fat: ~38 g
Protein: ~32 g
Total Carbs: ~13 g
Fiber: ~4 g
Net Carbs: ~9 g

“Macros are estimates only, calculated using generic ingredients. Always recalculate with your own brands and measurements for most accurate results.”

Garlic Parmesan Melting Cabbage

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Ingredients

For the cabbage and sauce:

1 large head green cabbage
2 tablespoons avocado oil or olive oil
4 tablespoons butter
1 small onion finely diced
3 cloves garlic minced
4 ounces cream cheese softened
1 cup chicken broth or bone broth for extra richness
1 cup heavy cream optional if you want it extra rich; otherwise add more broth
1 cup freshly grated Parmesan cheese divided
1 –2 teaspoons Worcestershire sauce optional, for depth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked or sweet paprika
Salt and pepper to taste
Juice of ½ lemon
Fresh parsley chopped, for garnish

For the protein (optional but recommended):

2 –3 boneless skinless chicken breasts (or thighs)
1 tablespoon avocado oil or olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

Instructions

Prep the Cabbage

Preheat your oven to 400°F (200°C). Lightly grease a large oven‑safe skillet or baking dish.
Remove any tough outer leaves from the cabbage and trim the bottom of the core, leaving enough core to hold the slices together.
Slice the cabbage into thick “steaks” about 1–1½ inches thick. Aim for 6–8 slices from a large head.

Brown the Cabbage

Heat 2 tablespoons of avocado oil in a large skillet over medium‑high heat.
Working in batches, sear the cabbage steaks for 2–3 minutes per side until golden brown in spots. Transfer browned cabbage to the prepared skillet or baking dish in a single layer.

Cook the Chicken (for extra protein)

Season chicken breasts with garlic powder, paprika, salt, and pepper on both sides.
In the same skillet (add a bit more oil if needed), sear chicken 3–4 minutes per side until browned. It does not have to be fully cooked through; it will finish in the oven.
Slice or leave whole and set aside.
Note: Feel free to mix this up and use any type of protein you want. I like this dish with shrimp too!

Make the Garlic-Parmesan Sauce

In the same pan, reduce heat to medium. Add butter and diced onion and sauté 3–4 minutes until softened and translucent.
Stir in minced garlic and cook 30–60 seconds, just until fragrant.
Add cream cheese and a splash of broth; whisk until the cream cheese melts and the mixture begins to smooth out.
Pour in the remaining broth and heavy cream (if using). Whisk until smooth and gently bubbling.
Season with Worcestershire sauce (if using), garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning.
Stir in about ½–¾ cup of the Parmesan cheese until melted and the sauce is thick and creamy. If it gets too thick, thin with a little extra broth.

Assemble and Bake

Pour the garlic-Parmesan sauce evenly over the browned cabbage steaks in the baking dish.
Nestle the seared chicken breasts (or slices) on top or in between the cabbage pieces.
Sprinkle the remaining Parmesan cheese over everything.
Bake at 400°F for 20–25 minutes, or until the cabbage is fork‑tender, the chicken is cooked through (165°F internal), and the sauce is bubbling and slightly golden around the edges.
Finish and serve
Squeeze fresh lemon juice over the top for brightness.
Garnish with chopped parsley and extra Parmesan, if desired.
Serve hot, making sure each plate gets a cabbage steak, plenty of sauce, and some chicken.

Notes

Tips and variations
Use chicken thighs, shrimp, or sliced sausage instead of chicken breasts for variety.
Swap part of the Parmesan with grated Romano or Asiago for a sharper flavor.
For even more protein, sprinkle cooked crumbled bacon or extra grilled chicken over the top before serving.
Make it vegetarian by skipping the meat and using vegetable broth; serve with fried eggs or halloumi on the side.

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

Easy Keto Melting Cabbage with Garlic Parmesan Chicken