Use a heavy-bottomed, oven-safe skillet for even cooking; cast iron works wonderfully.

Do not overcrowd the pan; if necessary, cook in batches or use a larger pan.

Ensure your skillet is tightly covered during baking as steam is crucial for achieving that soft, “melting” texture.

Don’t rush the baking process; the longer it bakes, the softer and more flavorful the cabbage becomes.

Freshly grated Parmesan cheese makes a significant difference in taste.

Instead of green cabbage, you can use savoy or napa cabbage; they also soften beautifully.

For a dairy-free version, swap butter for olive oil and use nutritional yeast instead of Parmesan.

Add a pinch of red pepper flakes for a little heat, or stir in some crispy bacon bits at the end for extra smoky flavor.

Other herbs like thyme or rosemary can also be incorporated.

Store leftover Garlic Parmesan Melting Cabbage in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently in the microwave or on the stovetop over medium-low heat until warmed through, adding a splash of broth or water if it seems dry.

While the oven method gives a more even, “melted” consistency, this dish can also be made on the stovetop by simmering on low heat until tender after sautéing.