Creamy Tuscan Melting Cabbage Recipe

Ingredients

Vegetables

• 1 head (900-1100 g) green cabbage cut into 8 wedges with core intact
• ½ cup (75 g) finely diced red onion
• 4 cloves garlic minced
• ½ cup (60 g) sun-dried tomatoes in oil julienned
• chopped fresh parsley for garnish

Fats and Oils

• 3 tbsps (45 ml) olive oil
• 2 tbsps (28 g) butter

Liquids

• 1 cup (240 ml) low-sodium chicken broth or vegetable broth
• 1 cup (240 ml) heavy cream

Dairy

• 4 oz. (113 g) full-fat cream cheese softened and cubed
• ½ cup (45 g) grated Parmesan cheese
• extra Parmesan for serving to taste

Herbs and Spices

• 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)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the cabbage wedges.
2. Cut the green cabbage head into 8 wedges, keeping the core intact on each wedge to hold them together during cooking.
3. 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 on each side until golden brown. Work in batches if necessary. Transfer the seared wedges to a plate and season with salt and pepper.
4. Reduce heat to medium, add butter to the skillet, then cook the diced red onion for 2 to 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
5. Pour in the chicken broth (or vegetable broth) and scrape up any browned bits from the pan to incorporate flavor.
6. Add the softened cream cheese and whisk until melted and smooth, creating the sauce base.
7. Stir in heavy cream, sun-dried tomatoes, dried oregano, thyme, rosemary, additional salt, pepper, and red pepper flakes if using. Simmer gently for 2 to 3 minutes to slightly thicken the sauce, then remove from heat.
8. Stir grated Parmesan cheese into the sauce until fully melted and well incorporated.
9. Nestle the seared cabbage wedges back into the skillet and spoon the creamy Tuscan sauce over the tops evenly.
10. Cover the skillet with foil or a lid and bake the cabbage in the preheated oven for 45 minutes to allow flavors to meld and cabbage to soften.
11. Remove the cover, baste the cabbage with the sauce, and bake for an additional 20 minutes or until the cabbage is tender when pierced with a fork.
12. Let the dish rest for 5 minutes, then garnish with chopped fresh parsley and extra Parmesan cheese before serving.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth.
• This dish tastes even better the next day as the cabbage absorbs more of the flavorful sauce.
• For added heartiness, include browned Italian sausage, pancetta, or crumbled bacon before baking.
• Prepare in advance by searing cabbage and making the sauce ahead of time, then assemble and bake when ready.
• Don’t skip searing the cabbage; it helps hold the wedges together and adds depth of flavor.