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
Scale
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.
