If you have been searching for a dish that’s both stunning and soul-satisfying, let me introduce you to the Marry Me Melting Cabbage Recipe. This show-stopping cabbage dish is all about tender wedges bathed in a dreamy, creamy sauce bursting with sun-dried tomatoes and aromatic herbs. It’s the perfect balance of comfort and elegance, guaranteed to charm anyone at your table. Whether you make it for a cozy weeknight dinner or a special occasion, this recipe will quickly become a beloved staple in your cooking repertoire.
Ingredients You’ll Need
Every ingredient in this Marry Me Melting Cabbage Recipe is thoughtfully chosen to build layers of flavor and texture. From the hearty cabbage wedges to the rich cream cheese and fragrant spices, these simple components come together to create something truly unforgettable.
- Green cabbage (1 head, 900-1100 g): The star of the dish, providing structure and sweetness when slow-baked.
- Olive oil (3 tbsp): Adds a fruity richness while helping to sear the cabbage to a beautiful golden brown.
- Butter (2 tbsp): Delivers a velvety smoothness that comforts every bite.
- Red onion (½ cup, finely diced): Offers a gentle sharpness that softens perfectly in the sauce.
- Garlic (4 cloves, minced): Provides that unmistakable savory depth.
- Low-sodium chicken broth (1 cup): A flavorful base that keeps the cabbage moist and infuses the sauce with umami.
- Full-fat cream cheese (4 oz, softened and cubed): The secret to an irresistibly creamy texture.
- Heavy cream (1 cup): Adds luscious richness and helps meld all flavors together.
- Sun-dried tomatoes in oil (½ cup, julienned): Bring vibrant bursts of tangy sweetness to the sauce.
- Dried oregano, thyme, and rosemary (1 tsp each, plus ½ tsp rosemary): Herbal notes that elevate the dish with an aromatic Mediterranean touch.
- Salt and black pepper (1 tsp salt and ½ tsp pepper): Essential seasonings that amplify the other flavors.
- Red pepper flakes (optional, 1 tsp): For those who love a subtle hint of heat.
- Grated Parmesan cheese (½ cup): Adds a nutty, salty finish that melts perfectly into the sauce.
- Chopped fresh parsley: Brightens the dish and makes an inviting garnish.
- Extra Parmesan: To sprinkle over when serving for that final burst of cheesy goodness.
How to Make Marry Me Melting Cabbage Recipe
Step 1: Prepare the cabbage wedges
Start by preheating your oven to 375°F (190°C). Cut the green cabbage head into 8 large wedges, making sure to keep the core intact on each wedge so they hold together during cooking. This structure is key for that melt-in-your-mouth tenderness.
Step 2: Sear the cabbage
In a large 12-inch oven-safe cast iron skillet, heat the olive oil over medium-high heat. Carefully sear each cabbage wedge for 2 to 3 minutes per side until a gorgeous golden crust forms. You might need to work in batches to avoid overcrowding. Once seared, transfer the wedges to a plate and season them lightly with salt and black pepper.
Step 3: Cook the aromatics
Lower the heat to medium, then add butter to the skillet. Toss in the finely diced red onion and cook until softened, about 2 to 3 minutes. Add the minced garlic and cook just until fragrant, roughly 30 seconds—don’t let it brown to keep the flavor fresh.
Step 4: Build the luscious sauce
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the pan—this adds irresistible depth. Whisk in the cream cheese until fully melted and silky smooth. Stir in the heavy cream, sun-dried tomatoes, dried herbs (oregano, thyme, rosemary), along with the salt, pepper, and optional red pepper flakes. Let the sauce simmer gently for 2 to 3 minutes so it thickens just the right amount. Finally, fold in the grated Parmesan cheese until it melts completely, transforming the sauce into a velvety mixture.
Step 5: Bake the cabbage to perfection
Nestle the seared cabbage wedges back into the skillet. Spoon the creamy sauce evenly over each wedge, ensuring they’re nicely coated. Cover the skillet with foil or a lid and place it in the oven to bake for 45 minutes. Afterward, remove the cover, baste the cabbage with the sauce, and return the skillet to bake for another 15 to 20 minutes until the cabbage is fork-tender and the sauce is bubbly.
Step 6: Rest and garnish
Once out of the oven, allow the cabbage to rest for 5 minutes. This helps the flavors settle beautifully before you garnish with fresh chopped parsley and an extra sprinkle of Parmesan. This final touch elevates the dish to something truly special.
How to Serve Marry Me Melting Cabbage Recipe
Garnishes
A sprinkle of chopped fresh parsley not only adds a burst of color but also a bright, herbaceous counterpoint to the rich sauce. Don’t skimp on the extra Parmesan cheese for serving — it melts beautifully and adds just the right bit of nutty saltiness to each bite.
Side Dishes
The richness of the Marry Me Melting Cabbage Recipe pairs wonderfully with lighter sides. Consider serving it alongside a crisp green salad dressed with lemon vinaigrette to cut through the creaminess. Roasted baby potatoes or crusty artisan bread also work perfectly for soaking up the luscious sauce.
Creative Ways to Present
For a stunning presentation, serve the cabbage wedges individually plated with a drizzle of the creamy sauce artistically spooned over the top. Adding a few whole sun-dried tomatoes as garnish enhances the visual appeal. This easy yet elegant plating makes it ideal for impressing guests or a romantic dinner at home.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though this dish rarely lasts long!), store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a great dish to prepare ahead for busy days.
Freezing
You can freeze the cooked cabbage and sauce in a freezer-safe container for up to a month. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture may soften slightly after freezing, but the flavors remain delicious.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to reincorporate the sauce. Alternatively, microwave in short bursts, covered, to avoid drying out the cabbage. Adding a splash of chicken broth or cream can revive the sauce’s creaminess during reheating.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the chicken broth for vegetable broth, and you’ll have a vegetarian-friendly Marry Me Melting Cabbage Recipe that still delivers deep flavor and satisfying creaminess.
What type of cabbage works best?
Green cabbage is ideal for this recipe due to its firm leaves and subtle sweetness that balances the rich sauce. Savoy cabbage is another option, but it’s more delicate and may not hold up as well during baking.
Is there a dairy-free version of this recipe?
While this dish relies heavily on dairy for its signature creamy texture and flavor, you could experiment with coconut cream and dairy-free cream cheese alternatives. Expect a different flavor profile, but it can still be delicious!
Can I prepare this dish without a cast iron skillet?
Yes! Any oven-safe skillet or baking dish works well. Just be mindful that a cast iron skillet is great for even heat distribution and the perfect sear on the cabbage.
How spicy is the recipe with red pepper flakes?
Adding 1 tsp of red pepper flakes gives a mild heat that gently tingles the palate without overwhelming the other flavors. If you’re sensitive to spice, feel free to omit or reduce the amount.
Final Thoughts
I can’t recommend trying the Marry Me Melting Cabbage Recipe enough. It’s one of those dishes that feels like a warm hug but looks impressive enough to wow at your next dinner party. The harmony of silky cream, savory herbs, and melt-in-your-mouth cabbage is simply irresistible. Give it a go—you might just find your new favorite comfort food!
Print
Marry Me Melting Cabbage Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Marry Me Melting Cabbage is a luscious, creamy baked cabbage dish featuring seared cabbage wedges smothered in a rich sauce made with cream cheese, heavy cream, sun-dried tomatoes, and Parmesan. Infused with aromatic herbs and spices, this comforting casserole is perfect as a decadent side or a vegetarian main that melts in your mouth with every bite.
Ingredients
Main Ingredients
- 1 head (900-1100 g) green cabbage cut into 8 wedges with core intact
- 3 tbsps (45 ml) olive oil
- 2 tbsps (28 g) butter
- ½ cup (75 g) finely diced red onion
- 4 cloves garlic minced
- 1 cup (240 ml) low-sodium chicken broth
- 4 oz. (113 g) full-fat cream cheese softened and cubed
- 1 cup (240 ml) heavy cream
- ½ cup (60 g) sun-dried tomatoes in oil julienned
- 1 tsp (1 g) dried oregano leaves
- 1 tsp (1 g) dried thyme leaves
- ½ tsp (0.5 g) dried rosemary leaves
- 1 tsp (6 g) table salt
- ½ tsp (1 g) black pepper
- 1 tsp (1 g) red pepper flakes optional
- ½ cup (45 g) grated Parmesan cheese
- Chopped fresh parsley for garnish
- Extra Parmesan for serving to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking the cabbage later.
- Prepare the cabbage: Cut the whole green cabbage into 8 wedges, carefully keeping the core intact on each wedge to help them hold together during cooking.
- Sear the cabbage: Heat olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat. Sear the cabbage wedges for 2 to 3 minutes per side until a golden crust forms. Work in batches if the skillet is crowded. Transfer the seared cabbage to a plate and season with salt and pepper.
- Sauté onions and garlic: Reduce heat to medium, add butter to the skillet, then cook finely diced red onion for 2 to 3 minutes until softened. Add minced garlic and cook an additional 30 seconds until fragrant but not burned.
- Deglaze the pan: Pour in low-sodium chicken broth, using a spatula or wooden spoon to scrape up any browned bits stuck to the skillet; this adds depth of flavor to the sauce.
- Melt cream cheese: Add softened cream cheese cubes to the skillet and whisk continuously until the cheese melts smoothly and blends with the broth.
- Add remaining sauce ingredients: Stir in heavy cream, julienned sun-dried tomatoes, dried oregano, thyme, rosemary, and season with additional salt, pepper, and optional red pepper flakes. Let the sauce simmer gently for 2 to 3 minutes until it slightly thickens, then remove from heat.
- Incorporate Parmesan: Stir grated Parmesan cheese into the sauce until melted and fully combined, enriching the sauce’s flavor and texture.
- Arrange cabbage in sauce: Nestle the seared cabbage wedges back into the skillet, spooning the creamy sauce generously over 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 soften and absorb the sauce flavors.
- Finish baking uncovered: Remove the cover, baste cabbage with more sauce from the pan, and bake uncovered for an additional 15 to 20 minutes until the cabbage is tender to the fork.
- Rest and garnish: Let the baked cabbage rest for 5 minutes after removing from the oven. Garnish with freshly chopped parsley and extra Parmesan cheese before serving for a fresh and savory finish.
Notes
- Keeping the core intact on the cabbage wedges helps the wedges hold their shape while cooking.
- Using an oven-safe cast iron skillet ensures you can sear on stovetop and bake in the same pan.
- Sun-dried tomatoes add a tangy sweetness; pack them julienned to spread evenly in the sauce.
- Red pepper flakes are optional; adjust based on your preferred spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Letting the dish rest before serving allows the sauce to thicken and enhances flavor melding.
