Description
Marry Me Melting Cabbage with Creamy Tuscan Sauce is a comforting and flavorful dish featuring tender, oven-baked cabbage wedges bathed in a rich, creamy sauce made with cream cheese, heavy cream, sun-dried tomatoes, and aromatic herbs. Perfect as a hearty side or vegetarian main, this recipe combines seared cabbage and a decadent Tuscan-style sauce for a melt-in-your-mouth experience.
Ingredients
Cabbage and Seasonings
- 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact
- 1 tsp (6 g) table salt
- ½ tsp (1 g) black pepper
- 1 tsp (1 g) red pepper flakes (optional)
Cooking Fats
- 3 tbsps (45 ml) olive oil
- 2 tbsps (28 g) butter
Vegetables and Aromatics
- ½ cup (75 g) finely diced red onion
- 4 cloves garlic, minced
- ½ cup (60 g) sun-dried tomatoes in oil, julienned
Liquids and Dairy
- 1 cup (240 ml) low-sodium chicken broth or vegetable broth
- 4 oz. (113 g) full-fat cream cheese, softened and cubed
- 1 cup (240 ml) heavy cream
- ½ cup (45 g) grated Parmesan cheese
Herbs
- 1 tsp (1 g) dried oregano leaves
- 1 tsp (1 g) dried thyme leaves
- ½ tsp (0.5 g) dried rosemary leaves
Garnish
- Chopped fresh parsley
- Extra Parmesan cheese for serving, to taste
Instructions
- Preheat: Preheat your oven to 375°F (190°C) to prepare for baking the cabbage.
- Cut the Cabbage: Slice the head of cabbage into 8 wedges, keeping the core intact to help the wedges hold together during cooking.
- Sear Cabbage Wedges: Heat olive oil in a 12-inch (30 cm) oven-safe cast iron skillet over medium-high heat. Add the cabbage wedges in batches if needed and sear each side for 2 to 3 minutes until they turn golden brown. Transfer the seared cabbage to a plate and season with salt and pepper.
- Sauté Aromatics: Reduce the heat to medium, add butter to the same skillet, and cook the diced red onion for 2 to 3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
- Deglaze Pan: Pour in the chicken broth and scrape the bottom of the skillet to lift any browned bits, incorporating them into the sauce base.
- Add Cream Cheese: Add the softened, cubed cream cheese to the skillet and whisk continuously until the cream cheese has melted completely and the mixture is smooth.
- Add Remaining Sauce Ingredients: Stir in the heavy cream, sun-dried tomatoes, dried oregano, thyme, rosemary, additional salt and pepper, and red pepper flakes if using. Allow the sauce to simmer for 2 to 3 minutes to slightly thicken.
- Incorporate Parmesan: Remove the skillet from heat and stir in the grated Parmesan cheese until it fully melts and the sauce is creamy and well combined.
- Arrange Cabbage in Sauce: Nestle the seared cabbage wedges back into the skillet, spooning the creamy sauce generously over the tops of each wedge.
- Bake Covered: Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes to allow the cabbage to cook through and absorb the sauce flavors.
- Bake Uncovered: Remove the cover, baste the cabbage with the sauce once more, then bake for an additional 15 to 20 minutes uncovered until the cabbage is fork-tender and the sauce is bubbling.
- Rest and Garnish: Let the dish rest for 5 minutes out of the oven. Garnish with chopped fresh parsley and sprinkle extra Parmesan cheese over the top before serving.
Notes
- Keeping the core intact on each cabbage wedge helps them hold their shape during searing and baking.
- Use a cast iron skillet or another oven-safe skillet to transfer the dish easily from stovetop to oven.
- The recipe can be made vegetarian by substituting chicken broth with vegetable broth.
- If you prefer a spicier dish, increase the red pepper flakes according to taste.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop or oven.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tuscan, Italian
