Cabbage wedges are covered with a cheese sauce and baked in the oven for a delicious cheesy cabbage casserole. An easy low carb and gluten-free side dish recipe that is delicious and has great flavors.
This is an easy cabbage side dish and I found it hearty enough to enjoy by itself for lunch. The Chief Taster is a big fan of cabbage and ate this so quickly I thought he had inhaled it.
I wanted to liven up some cabbage and do something different with them rather than roasting slices of them. So, I decided that instead of slicing the cabbage in thick slices, I would cut the cabbage into wedges and baked them in a cheese sauce.
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CARBS IN CABBAGE
Not only is green cabbage a great low carb vegetable, it's also a cheap vegetable. Cabbage has 3 grams net carbohydrates a 100g serving and is high in vitamin C and K. It's a good source of potassium and fiber too.
THE INGREDIENTS
For this roasted cabbage wedges recipe, I used half a large head of green cabbage as that would be enough as a side dish for the both of us. It gave use two cabbage wedges each. An even number so no fighting over the remaining piece too! You could perhaps use a smaller head or double up the sauce quantities for a whole head if there are more than two of you. Or have just one wedge each.
How to Make Cheesy Baked Cabbages
The wedges are par boiled to ensure that they are soft and tender as I wanted to bake them, not roast them.
Place cabbage wedges into pan of water and simmer for 5 minutes.
Make a low carb cheese sauce
Pour the cheese sauce over the cabbage wedges and bake.
Serve with chopped parsley.
STORAGE
Any leftovers can be stored in the fridge and covered and keep for the next day. Reheat in the oven or microwave.
VARIATIONS
Sprinkle grated cheddar or more Parmesan on top of the cabbage wedges before baking. Or try a stronger cheese like a Stilton or Blue cheese.
Add other fresh herbs such as thyme or oregano.
Add garlic or garlic powder to the cheese sauce for a stronger flavour.
If you have a dairy allergy try a keto vegan version of a roasted cabbage gratin. Or use a keto vegan cheese sauce.
MORE LOW CARB CABBAGE RECIPES
Watch How To Make It
This recipe was originally posted in January 2017. The photographs and content have been updated but the recipe remains the same.
Baked Cabbage Wedges
Ingredients
- ½ head white cabbage
Cheese Sauce
- 4 tablespoons butter, unsalted
- 2 spring onions chopped
- 2 oz cream cheese
- ¼ cup Parmesan cheese grated
- ½ teaspoon Dijon mustard
- 4 tablespoons cream
- ½ teaspoon salt
- ½ teaspoon black pepper
To Serve
- 2 tablespoons fresh parsley chopped
Instructions
- Remove the outer leaves, and cut the cabbage head half into half lengthways. Then halve again to give you 4 wedges.
- Place the halves into a saucepan of water, bring to the boil, cover and simmer for 5 minutes.
- Remove from the saucepan with a slotted spoon and place in a small baking dish.
- Preheat the oven to 180C/350F degrees.
- Melt the butter in a small saucepan and add the spring onions. Saute for 3-5 minutes until slightly tender.
- Add the cream, mustard, seasoning, cream cheese and cheeses and gently stir until combined.
- Pour the sauce over the cabbage wedges and bake in the oven for 20 minutes.
- Serve with chopped fresh parsley.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This post may contain affiliate links. Please read my disclosure policy for more information.
Jen
Tried this recipe out because I had some extra cabbage. My suggestion would be to simplfy the recipe and just roast the cabbage in the oven with some olive oil and seasonings til soft and then top with the cheese sauce. BUT cut the cream cheese in this recipe in half. The cream cheese took over the parmesean taste.
Charline Labrie
which low car cheese sauce do you have?
(Français : quel fromage vous prenez, c’est quoi le fromage ?)
Angela Coleby
It's in the recipe card.
Joan Meador
This is delicious! I doubled it and added a can of fire roasted chopped green chiles.
Angela Coleby
I LOVE the addition of the green chiles! Yum!
Susan J
This is definitely a keeper. Today is the second time I’ve made this. I would have made it two or three more times but its been too hot to turn the oven on. LOL. The only thing I did different this time was to top with blue cheese and crumbled bacon. Ohhh so good. Thank you for sharing this recipe.
Angela Coleby
I love the addition of blue cheese with bacon! Fantastic idea!
Nancy
Add a sprinkle of bacon pieces and perfection! Loved this so much I forgot to eat the grilled chicken I had made. I couldn't stop nibbling the rest of the night. Next time I double it so I can have leftovers 🥰
Angela Coleby
When I first made these I enjoyed them as a main dish!
G
CN you use almond milk instead of cream?
Angela Coleby
Yes you could. I'd add extra seasoning though.
Suzanne
Loved it! Will definitely be making again!
Angela Coleby
Thank you! Glad you enjoyed them!
jen stein
This is the MOST delicious cabbage recipe I've ever made. Thank you for sharing this!!
Angela Coleby
Thank you!
Morgan Myers
I was going to make a cheesy cabbage casserole but was really dreading all the slicing and dicing. I am excited that I found your recipe!! I am definitely making this instead.
Angela Coleby
Good to hear! Hope you enjoy it!