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Marry Me Melting Cabbage

Marry Me Melting Cabbage in Creamy Tuscan Bliss

This Marry Me Melting Cabbage transforms simple cabbage into an indulgent vegetarian delight in creamy Tuscan sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage
  • 1 head Green Cabbage cut into wedges with the core intact
  • 2 tablespoons Olive Oil can substitute with vegetable oil
For the Sauce
  • 2 tablespoons Butter or plant-based butter for dairy-free
  • 1 medium Red Onion chopped, shallots work as well
  • 3 cloves Garlic minced, fresh preferred
  • 1 cup Chicken Broth or vegetable broth for vegetarian option
  • 8 ounces Cream Cheese or ricotta as an alternative
  • 1 cup Heavy Cream can substitute half-and-half or non-dairy
  • 1 cup Sun-Dried Tomatoes or fresh cherry tomatoes as a substitute
  • 1 teaspoon Dried Oregano or fresh herbs for better flavor
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Salt low-sodium version optional
  • 1 teaspoon Black Pepper to taste
  • 1/4 teaspoon Red Pepper Flakes optional for heat
  • 1/2 cup Parmesan Cheese or nutritional yeast for dairy-free
  • 1/4 cup Fresh Parsley chopped, for garnish

Equipment

  • oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Cut the green cabbage into 8 wedges, keeping the core intact.
  2. In an oven-safe skillet, heat olive oil over medium-high heat and sear cabbage wedges cut-side down for 2–3 minutes.
  3. Flip the cabbage, season with salt and pepper, and sear the other side for another 2–3 minutes until golden brown.
  4. Add butter to the skillet, melt, and then sauté chopped red onion for 2–3 minutes until translucent.
  5. Add minced garlic and cook for 30 seconds, stirring constantly.
  6. Pour in chicken broth, deglaze the skillet, and add cream cheese, whisking until smooth.
  7. Stir in heavy cream, sun-dried tomatoes, dried herbs, and seasonings. Simmer for 2–3 minutes until thickened.
  8. Add Parmesan cheese and stir until melted. Nestle the cabbage wedges in the sauce and spoon sauce over them.
  9. Cover with a lid or aluminum foil and bake for 45 minutes. Uncover and baste, then bake for an additional 15–20 minutes.
  10. Let the cabbage rest for 5 minutes. Garnish with parsley and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 6gFat: 30gSaturated Fat: 15gCholesterol: 60mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Searing the cabbage is essential for flavor. You can prepare the sauce in advance and bake just before serving.

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