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Marry Me Melting Cabbage with Creamy Tuscan Sauce

Marry Me Melting Cabbage Creamy Tuscan

Tender green cabbage wedges baked in a rich, creamy Tuscan sauce with sun-dried tomatoes, Parmesan, and herbs, ideal as a comforting side or main dish.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course dinner, Side Dish
Cuisine American
Servings 5 people
Calories 325 kcal

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.