Best Ever Creamy Garlic Cabbage Bake (The Ultimate Easy Comfort Food)
I remember the first time I made this Creamy Garlic Cabbage Bake. It was a miserable, rainy Tuesday evening, and I was craving something genuinely satisfying, simple, and warming.
I was so tired of complicated weeknight recipes! I raided the fridge and realized I had everything for the most luxurious, comforting side dish—or even a light main course! This recipe quickly became our favorite go-to when we need a super satisfying, easy dinner that feels like a huge hug.
This version is absolutely tested, perfected, and delivers maximum cheesy, garlicky flavor with minimal effort. Get ready for a dish that defines true comfort food and will convert even the biggest cabbage skeptics!
Why You’ll Love This Recipe
❤️ Here are all the reasons this bake deserves a spot on your regular rotation:
- It’s Budget-Friendly: Cabbage is incredibly inexpensive and feeds a crowd.
- Naturally Keto/Low-Carb: No flour or heavy starches, making it perfect for low-carb lifestyles.
- Pure Comfort: The creamy sauce and bubbling, golden cheese create the perfect texture.
- Freezer Friendly: You can prepare the whole dish ahead of time and freeze it for later!
- Quick Prep: You can have this dish ready for the oven in about 15 minutes.
What You Need
You only need a few simple pantry staples for this recipe! The magic truly happens when heavy cream meets fresh garlic and good quality cheese.
Check the full printable recipe card below for detailed measurements of the cabbage, cream, broth, and seasonings.
Expert Tips for the Best Bake
đź’ˇ Follow these simple steps to ensure your Creamy Garlic Cabbage Bake is perfect every time:
- Pre-Cook the Cabbage: Don’t skip the brief boil or steam! Cabbage releases a lot of water as it cooks. Par-cooking it first prevents your final bake from becoming watery or soupy.
- Fresh Garlic is Key: While jarred minced garlic works in a pinch, fresh garlic cloves sautéed in butter are essential for that rich, pungent flavor we are looking for.
- Cheese Choice Matters: We use a combination of creamy Mozzarella and sharp, nutty Parmesan. You can also substitute Gruyère for an incredibly sophisticated flavor boost.
- The Browning Trick: If the top cheese isn’t bubbling and golden after the suggested time, pop it under the broiler for 1–2 minutes, watching carefully so it doesn’t burn!
Variations & Substitutions
This recipe is highly adaptable. Feel free to tweak the ingredients based on what you have in your kitchen!
- Add Protein: Stir in shredded chicken, crumbled bacon, or leftover diced ham before baking to make this a complete main meal.
- Make it Spicy: Add a pinch of red pepper flakes to the garlic cream sauce for a little heat.
- Vegan Option: Replace the heavy cream with full-fat coconut milk or a high-quality vegan cashew cream. Use nutritional yeast and vegan shredded cheese substitutes.
- Make it Green: Add chopped spinach or kale to the cabbage mixture for added nutrients.
Storage & Freezing
This cabbage bake is wonderful for meal prep and stores beautifully!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
- Freezing (Unbaked): Assemble the entire bake in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
- Freezing (Baked): Leftovers can be frozen in individual portions, but the texture of the cream sauce may be slightly grainier once thawed.
Frequently Asked Questions (FAQ)
Q: What kind of cabbage should I use?
A: We recommend using standard green cabbage for this recipe. It holds its shape well and has a subtle flavor that pairs beautifully with the rich sauce.
Q: Can I use milk instead of heavy cream?
A: For the best results, use heavy cream or half-and-half. Using standard milk will likely result in a much thinner, runnier sauce and reduce the overall richness that makes this comfort food so special.
Q: Why did my bake turn out watery?
A: This almost always happens because the cabbage wasn’t adequately pre-cooked. Always ensure you boil or steam the cabbage briefly and drain it very thoroughly before mixing it with the cream sauce.
If you make this dish, please leave a star rating and comment below—I absolutely love hearing from you! Pin this recipe for later and enjoy the ultimate creamy, cheesy comfort.
Creamy Garlic Cabbage Bake: Easy Comfort Dinner Recipe
Ingredients
- 1 medium head green cabbage, cored and chopped
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 1/2 cups heavy cream (or whipping cream)
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded Mozzarella cheese (divided)
Instructions
- Step 1 Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Step 2 Blanch the Cabbage: Bring a large pot of salted water to a boil. Add the chopped cabbage and boil for 3-4 minutes until slightly tender. Drain thoroughly and set aside.
- Step 3 Make the Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sautu00e9 for 1 minute until fragrant (do not brown).
- Step 4 Whisk in the chicken broth, heavy cream, onion powder, salt, and pepper. Bring to a gentle simmer, then remove from heat. Stir in the Parmesan cheese until smooth.
- Step 5 Assemble the Bake: In a large bowl, combine the drained cabbage, the cream sauce, and 1 cup of the Mozzarella cheese. Stir well to coat.
- Step 6 Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of Mozzarella cheese.
- Step 7 Bake for 20-25 minutes, or until the sauce is bubbly and the top is melted and golden brown. Let cool for 5 minutes before serving.
Ingredients
- 1 medium head green cabbage, cored and chopped
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 1/2 cups heavy cream (or whipping cream)
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded Mozzarella cheese (divided)
