Marry Me Cabbage Pasta with Sun-Dried Tomato Sauce Recipe

Ingredients

Roasted Cabbage

• ½ medium green cabbage
• Olive oil for drizzling
• Salt to taste

Creamy Sun-Dried Tomato Sauce

• 1 tablespoon olive oil
• 3 garlic cloves, finely minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon red chili flakes
• 1 cup low-sodium vegetable broth
• ½ cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• ⅓ cup freshly grated Parmesan cheese
• ¼ teaspoon black pepper, or to taste
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Remove the core from the cabbage and slice it into thin ribbons resembling wide pasta noodles, about 5 to 6 cups. Spread the cabbage evenly on a large baking tray, drizzle lightly with olive oil, sprinkle with salt, and toss to coat. Arrange in a single layer and bake for 15 minutes until softened with lightly golden edges.
2. While the cabbage roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently until fragrant but not browned. Mix in Italian seasoning and red chili flakes. Pour in the vegetable broth and bring to a gentle simmer. Stir in heavy cream and chopped sun-dried tomatoes, cooking the sauce for 5 minutes until slightly thickened. Add Parmesan cheese and black pepper, stirring until the cheese melts and the sauce is creamy and smooth.
3. Transfer the roasted cabbage ribbons into the skillet with the sauce and toss well to coat evenly. Let everything cook together for 3 minutes to meld the flavors. Sprinkle with fresh parsley before serving. Serve warm as a comforting main dish or flavorful side.

Notes

• For a vegan version, substitute heavy cream with coconut cream and Parmesan cheese with a vegan cheese alternative.
• You can roast the cabbage a few minutes longer if you prefer more caramelization and deeper flavor.
• Add extra crushed red pepper flakes if you enjoy more heat in your sauce.
• Use sun-dried tomatoes packed in oil for richer flavor, or rehydrate dry ones in warm water before chopping.
• This dish pairs well with crusty bread or a simple green salad for a full meal.