Marry Me Melting Cabbage: A Creamy Comfort Food Delight
Tender cabbage wedges baked in a rich creamy garlic parmesan sauce with sun-dried tomatoes and herbs. A comforting oven-baked dish that turns simple cabbage into an irresistible meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course / Side Dish
- Method: Searing & Baking
- Cuisine: American Comfort Food
- Diet: Vegetarian
Ingredients
1 head green cabbage (cut into wedges)
2 tablespoons olive oil (or vegetable oil)
3 tablespoons butter (or plant-based butter for dairy-free)
1 medium red onion, chopped (or shallots)
3 cloves garlic, minced
1 cup low-sodium chicken broth (or vegetable broth for vegetarian)
8 ounces full-fat cream cheese (or vegan cream cheese)
1 cup heavy cream (or coconut cream for dairy-free)
½ cup sun-dried tomatoes (or chopped fresh tomatoes)
1 teaspoon dried herbs (oregano, thyme, or rosemary)
1 teaspoon salt, or to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese (or nutritional yeast for vegan)
¼ cup chopped fresh parsley (or basil)
Instructions
Preheat the oven to 375°F (190°C).
Cut the cabbage into 8 wedges, leaving the core intact so the wedges stay together.
Heat olive oil in a large skillet over medium heat.
Sear the cabbage wedges for 2–3 minutes per side until lightly golden. Remove and set aside.
In the same skillet, melt the butter and sauté the chopped red onion until soft. Add the minced garlic and cook for about 30 seconds.
Pour in the chicken broth and scrape up any browned bits from the pan.
Whisk in the cream cheese until smooth and melted.
Stir in the heavy cream, sun-dried tomatoes, dried herbs, salt, black pepper, and red pepper flakes. Simmer for 2–3 minutes.
Add the grated Parmesan cheese and stir until melted into the sauce.
Place the seared cabbage wedges into the sauce and spoon some sauce over the top.
Cover and bake for 45 minutes.
Uncover, baste the cabbage with sauce, and bake an additional 15–20 minutes until the cabbage is very tender.
Let the dish rest for 5 minutes, then garnish with parsley and extra Parmesan before serving.
Notes
Keeping the core intact helps the cabbage wedges stay together during cooking.
Coconut cream and vegan cream cheese can be used to make the recipe dairy-free.
Serve with crusty bread, rice, or roasted potatoes to soak up the creamy sauce.
Leftovers can be refrigerated for 3–4 days.
