Description
Marry Me Melting Cabbage with Creamy Tuscan Sauce is a comforting and flavorful dish featuring tender cabbage wedges simmered in a rich, creamy sauce infused with sun-dried tomatoes, garlic, and Parmesan cheese. This hearty recipe is perfect for a satisfying dinner and can be easily adapted to vegetarian diets.
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cabbage wedges.
- Prepare Cabbage: Cut the green cabbage head into 8 wedges, keeping the core intact on each wedge to hold them together during cooking.
- Sear 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 on each side until golden brown. Work in batches if necessary. Transfer the seared wedges to a plate and season with salt and pepper.
- Sauté Aromatics: 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.
- Deglaze Pan: Pour in the chicken broth (or vegetable broth) and scrape up any browned bits from the pan to incorporate flavor.
- Add Cream Cheese: Add the softened cream cheese and whisk until melted and smooth, creating the sauce base.
- Incorporate Remaining Sauce Ingredients: 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.
- Mix in Parmesan: Stir grated Parmesan cheese into the sauce until fully melted and well incorporated.
- Assemble Cabbage and Sauce: Nestle the seared cabbage wedges back into the skillet and spoon the creamy Tuscan sauce over the tops evenly.
- Bake Covered: 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.
- Bake Uncovered: 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.
- Rest and Serve: 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.
