Description

Marry Me Melting Cabbage is a luscious, creamy cabbage dish that combines tender roasted cabbage wedges with a rich, cheesy sun-dried tomato cream sauce. This comforting dinner recipe features caramelized flavors from seared cabbage and a velvety sauce enhanced by herbs and Parmesan, perfect as a satisfying vegetarian main or side dish.

Ingredients

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Cabbage and Cooking Base

1 head green cabbage (a hearty base that transforms beautifully when roasted)
3 tbsps olive oil (adds richness and helps achieve a golden-brown crust)
2 tbsps butter (enhances flavor and gives the sauce a silky texture)

Sauté and Sauce

0.5 cup finely diced red onion (adds sweetness and depth)
4 cloves garlic (minced for aromatic goodness)
1 cup low-sodium chicken broth (provides a flavorful base)
4 oz. full-fat cream cheese (creates creaminess)
1 cup heavy cream (adds richness)
0.5 cup sun-dried tomatoes (delivers tangy flavor)

Herbs and Seasonings

1 tsp dried oregano (imparts Italian aroma)
1 tsp dried thyme (complements creamy sauces)
0.5 tsp dried rosemary (adds fragrance)
1 tsp table salt (brings flavors together)
0.5 tsp black pepper (adds warmth)
1 tsp red pepper flakes (optional for heat)

Cheese and Garnish

0.5 cup grated Parmesan cheese (enriches the sauce)
Chopped fresh parsley (adds freshness)
Extra Parmesan (for serving)

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the cabbage and sauce together, ensuring even cooking and melding of flavors.
Prepare Cabbage Wedges: Slice the head of green cabbage into 8 wedges, keeping the core intact so the wedges hold together during cooking.
Sear Cabbage: Heat olive oil in a skillet over medium-high heat. Add the cabbage wedges and sear for 2-3 minutes on each side until they develop a golden-brown crust. Season lightly with salt and pepper to enhance flavor.
Sauté Aromatics: Reduce the heat to medium and add butter. Sauté the finely diced red onion for 2-3 minutes until softened and fragrant. Add minced garlic and cook for an additional 30 seconds to release its aroma without burning.
Deglaze with Broth: Pour in the low-sodium chicken broth, scraping the skillet’s browned bits from the bottom to incorporate rich flavors into the liquid base.
Create Creamy Sauce: Add the cream cheese to the skillet and whisk it into the broth until fully melted and smooth, forming a creamy sauce foundation.
Add Cream and Seasonings: Stir in heavy cream, chopped sun-dried tomatoes, dried oregano, thyme, rosemary, along with the remaining salt, pepper, and optional red pepper flakes. Simmer the mixture for 2-3 minutes to marry the flavors.
Melt Parmesan: Mix in the grated Parmesan cheese until it melts and incorporates fully into the sauce, enriching its texture and flavor.
Combine Cabbage and Sauce: Nestle the seared cabbage wedges back into the skillet, spooning the creamy sauce over the tops to coat each wedge thoroughly.
Bake Covered: Cover the skillet tightly with foil to trap steam and bake for about 45 minutes, allowing the cabbage to soften and absorb the creamy sauce.
Baste and Finish Baking: Remove the foil and baste the cabbage with additional sauce from the skillet. Return to the oven and bake uncovered for another 15-20 minutes until the cabbage is fork-tender and the sauce slightly thickens.
Rest and Garnish: Let the dish rest for 5 minutes to settle. Garnish with chopped fresh parsley and extra Parmesan cheese before serving to add freshness and a final savory touch.

Notes

Keep the core intact when slicing cabbage wedges to prevent them from falling apart during cooking.
You can substitute vegetable broth to make this recipe vegetarian-friendly.
Adjust the red pepper flakes according to your preferred spice level or omit for a milder dish.
Use full-fat cream cheese and heavy cream to achieve the richest, creamiest texture.
Leftovers can be refrigerated for up to 3 days and reheated gently to preserve the sauce’s texture.