The comforting aroma of seared cabbage wedges soaking in a luscious Tuscan cream sauce fills the kitchen with warmth and anticipation. This unique dish blends tender, melting cabbage with sun-dried tomatoes and fragrant herbs in a one-pan bake that’s as satisfying as it is delicious.
Whether you serve it as a hearty side or a vegetarian main, every bite offers a beautiful balance of creamy richness and aromatic Italian-inspired flavors that will have everyone asking for seconds.
- Seared cabbage wedges become tender and flavorful in a rich creamy sauce loaded with sun-dried tomatoes and Parmesan.
- A simple one-pan dish perfect for a comforting side or satisfying main course with minimal cleanup.
- The combination of herbs like oregano, thyme, and rosemary creates authentic Tuscan flavor in every bite.
- Easy to prepare ahead and ideal for both family dinners and special occasions.
Ingredients
- Green Cabbage (1 head, 900-1100 g): Fresh, firm cabbage cut into wedges with the core intact to hold each piece together for searing and baking.
- Olive Oil (3 tablespoons): Used for searing cabbage wedges to golden brown, adding depth and richness at the start of cooking.
- Butter (2 tablespoons): Adds a smooth, creamy base when cooking onions and garlic, enhancing the sauce’s flavor complexity.
- Red Onion (½ cup, finely diced): Provides a subtle sweetness and aromatic base for the creamy Tuscan sauce.
- Garlic (4 cloves, minced): Infuses the sauce and cabbage with robust, fragrant depth that complements the creamy texture.
- Chicken or Vegetable Broth (1 cup, low-sodium): Deglazes the pan and creates a flavorful liquid foundation for the cream sauce.
- Cream Cheese (4 oz., softened and cubed): Melts into the sauce to create irresistible creaminess and body.
- Heavy Cream (1 cup): Enriches the sauce with a velvety texture that clings to the cabbage perfectly.
- Sun-Dried Tomatoes in Oil (½ cup, julienned): Adds tangy sweetness and a chewy texture contrast reminiscent of Tuscan flavors.
- Dried Oregano (1 teaspoon): Brings a herbal, earthy aroma traditionally found in Mediterranean cooking.
- Dried Thyme (1 teaspoon): Offers subtle floral and earthy notes to enhance the sauce’s complexity.
- Dried Rosemary (½ teaspoon): Provides a pine-like fragrant touch that complements the cabbage and cream.
- Salt (1 teaspoon) and Black Pepper (½ teaspoon): Essential seasonings to balance and elevate the flavors throughout the dish.
- Red Pepper Flakes (1 teaspoon, optional): Adds a mild heat for those who prefer a little kick in their creamy dishes.
- Grated Parmesan Cheese (½ cup): Melts into the sauce contributing umami richness and a slightly nutty finish.
- Fresh Parsley (chopped for garnish): Brightens the dish with a fresh, herbal note and inviting appearance.
Instructions
- Preheat Oven and Prepare Cabbage Wedges
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Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature while you prepare. Carefully cut the cabbage into 8 wedges, leaving the core intact in each wedge to keep them together during searing and baking.
- Sear Cabbage Wedges Until Golden
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Heat olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat. Sear each cabbage wedge 2 to 3 minutes per side until golden brown, working in batches if needed to avoid overcrowding. This caramelization adds deep flavor and helps the wedges hold their shape while baking.
- Cook Aromatics to Start the Sauce
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Reduce heat to medium, add butter, then gently cook the finely diced red onion for 2 to 3 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant, releasing their sweet and savory aromas as the base for the sauce.
- Deglaze Pan with Broth
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Pour chicken or vegetable broth into the skillet to deglaze, scraping up any flavorful browned bits stuck to the pan. This step intensifies the sauce’s flavor and prevents burning.
- Add Cream Cheese and Mix Until Smooth
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Incorporate softened cream cheese cubes into the pan and whisk continuously until fully melted and the sauce is smooth. This creates the creamy foundation that will envelop the cabbage wedges beautifully.
- Incorporate Heavy Cream and Herbs
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Stir in heavy cream, sun-dried tomatoes, and dried herbs—including oregano, thyme, rosemary—followed by salt, pepper, and optional red pepper flakes. Simmer gently for 2 to 3 minutes to slightly thicken the sauce and let the flavors meld.
- Blend in Parmesan Cheese
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Remove the pan from heat and stir grated Parmesan cheese until it melts completely, enriching the sauce with a nutty, umami character essential to Tuscan cooking.
- Arrange Cabbage in Sauce and Bake
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Carefully nestle the seared cabbage wedges back into the skillet, spooning sauce over the tops to coat them evenly. Cover with foil or a lid to trap moisture and bake for 45 minutes, allowing the cabbage to become meltingly tender as it soaks up the sauce.
- Uncover and Finish Baking
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Remove the cover and baste the cabbage again with the sauce. Continue baking uncovered for another 15 to 20 minutes until the wedges are fork-tender and the sauce bubbles and thickens further.
- Rest and Garnish
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Allow the baked cabbage to rest for 5 minutes to let the sauce thicken and flavors develop fully. Garnish with chopped fresh parsley and extra Parmesan cheese before serving to brighten the dish visually and flavor-wise.
- Always keep the cabbage wedges’ cores intact to help them hold together through searing and baking.
- The sear step is essential for flavor development and texture; don’t skip it even if pressed for time.
- Use vegetable broth instead of chicken to make this dish vegetarian-friendly without compromising taste.
- For a heartier meal, add cooked Italian sausage or pancetta before baking to introduce savory protein.
Storage Tips
Store leftovers covered in the refrigerator for up to 3 days. The cabbage absorbs more sauce overnight, making the flavors even richer. Reheat gently on the stovetop or in the oven to avoid breaking down the cabbage too much.
Serving Suggestions
This creamy Tuscan cabbage pairs beautifully with crusty bread for mopping up sauce and goes well alongside grilled chicken or seared fish for a complete meal. For a vegetarian option, serve over creamy polenta or alongside roasted potatoes.
- If you want to make this dairy-free, substitute cream cheese and heavy cream with coconut cream or cashew cream for similar richness.
- Use a heavy-bottomed, oven-safe cast iron skillet for even heat distribution and effortless transition from stovetop to oven.
- Julienned sun-dried tomatoes packed in oil add great texture and flavor; dry-packed versions need rehydrating and more oil.
- Adjust herbs according to your preference, fresh herbs can be substituted but add them later to prevent wilting.
FAQs
- Can I make this dish vegan?
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Yes, use vegetable broth, dairy-free cream substitutes like cashew or coconut cream, and nutritional yeast instead of Parmesan for a vegan-friendly version.
- Can I use red cabbage instead of green cabbage?
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Red cabbage can be used but it may require slightly longer cooking time and will impart a different color and flavor profile.
- How do I know when the cabbage is done baking?
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The cabbage should be fork-tender and easily pierced but still hold its wedge shape after 60 to 65 minutes of baking total.
- Is it okay to prepare ahead of time?
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Absolutely. You can sear the cabbage and prepare the sauce in advance, then assemble and bake just before serving for convenience.
- What can I serve alongside this dish?
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It goes well with crusty bread, roasted potatoes, grilled meats, or can be served on a bed of polenta for a filling vegetarian option.
- Can I add protein to this dish?
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Yes, cooked Italian sausage, pancetta, or crumbled bacon mixed into the sauce before baking adds a savory boost.
Marry Me Melting Cabbage Creamy Tuscan
Equipment
- 1 cast iron skillet 12-inch oven-safe for searing and baking
- 1 chef’s knife for slicing cabbage wedges
- 1 whisk for preparing sauce
Ingredients
- 1 head green cabbage 900-1100 g, cut into 8 wedges with core intact
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ cup finely diced red onion 75 g
- 4 cloves garlic minced
- 1 cup low-sodium chicken broth or vegetable broth 240 ml
- 4 oz full-fat cream cheese softened and cubed (113 g)
- 1 cup heavy cream 240 ml
- ½ cup sun-dried tomatoes in oil julienned (60 g)
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- 1 teaspoon table salt
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes optional
- ½ cup grated Parmesan cheese 45 g
- Chopped fresh parsley for garnish
- Extra Parmesan for serving to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the cabbage into 8 wedges, keeping the core intact on each wedge.
- Heat olive oil in the cast iron skillet over medium-high heat and sear cabbage wedges 2 to 3 minutes per side until golden. Work in batches if needed.
- Transfer seared wedges to a plate and season with salt and pepper.
- Reduce heat to medium, add butter, and cook red onion for 2 to 3 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up browned bits.
- Add cream cheese and whisk until melted and smooth.
- Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, salt, pepper, and red pepper flakes if using. Simmer for 2 to 3 minutes to slightly thicken the sauce.
- Remove from heat and stir in Parmesan cheese until fully melted and incorporated.
- Nestle the cabbage wedges back into the skillet and spoon sauce over the tops.
- Cover with foil or lid and bake for 45 minutes.
- Uncover, baste cabbage with sauce, and bake another 15 to 20 minutes until fork-tender.
- Let rest 5 minutes before serving. Garnish with chopped parsley and extra Parmesan.
Notes
- Use vegetable broth to make this vegetarian.
- Flavors improve the next day as cabbage absorbs sauce.
- Add browned sausage or bacon for a heartier dish.
- Sear cabbage wedges well to maintain structure and flavor.
- Prep ahead by searing and making sauce in advance.
