Description
Marry Me Cabbage Pasta is a comforting and flavorful dish featuring roasted cabbage ribbons tossed in a creamy sun-dried tomato sauce. This vegetarian recipe offers a unique twist on traditional pasta dishes, combining savory roasted cabbage with an indulgent, cheesy sauce that’s perfect for a main course or side dish.
Ingredients
Scale
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
- Roast the Cabbage: 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.
- Prepare the Sauce: 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.
- Combine and Finish: 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.
