Imagine tender wedges of cabbage, beautifully seared to a golden brown, then bathed in a luscious creamy Tuscan sauce bursting with sun-dried tomatoes and fragrant herbs. This dish transforms everyday cabbage into a rich, flavorful centerpiece that’s perfect for cozy family dinners or gathering guests around your table.
The marriage of textures and flavors makes every bite melt in your mouth, with a comforting depth from the cream and Parmesan, balanced by the sweet and tangy sunlight of the tomatoes. It’s a unique way to elevate simple ingredients into an impressive and satisfying meal.
- Transforms humble cabbage into a luxurious, melt-in-your-mouth main dish or side.
- Combines rich creamy sauce with sun-dried tomatoes and aromatic herbs for irresistible flavor.
- Impressive golden presentation topped with fresh parsley and Parmesan to wow guests.
- Perfect for cozy dinners, special occasions, or when craving something comforting yet elegant.
Ingredients
- Green Cabbage (1 head, cut into 8 wedges): Fresh firm cabbage offering a mild sweetness and sturdy leaves that hold shape when cooked.
- Olive Oil: Provides a rich, fruity base for searing that enhances the cabbage’s natural flavor.
- Butter: Adds a creamy richness and helps create a luscious sauce base with a delicate mouthfeel.
- Red Onion: Adds a hint of sweetness and depth of flavor once sautéed before the sauce.
- Garlic: Infuses the dish with aromatic warmth and pungency, enhancing overall flavor complexity.
- Low-Sodium Chicken Broth: Used to deglaze the pan and build layers of savory umami in the sauce without overpowering.
- Cream Cheese: Adds creamy thickness and tangy undertones, making the sauce luxuriously smooth.
- Heavy Cream: Enriches the sauce with velvety texture and helps blend the flavors cohesively.
- Sun-Dried Tomatoes: Bring a sweet, chewy, and slightly tart bite, infusing the sauce with a Tuscan flair.
- Parmesan Cheese: Grated to melt into the sauce, adding nutty, salty richness that balances creaminess.
- Dried Herbs (Oregano, Thyme, Rosemary): Provide a fragrant and earthy herbal note reminiscent of Mediterranean cuisine.
- Salt and Pepper: Essential seasonings to enhance and balance the flavors throughout the dish.
- Optional Red Pepper Flakes: For a subtle heat contrast that elevates the savory creaminess.
Instructions
- Preheat the Oven to 375°F (190°C)
Set your oven to the ideal baking temperature to ensure the cabbage cooks evenly and the flavors meld beautifully during the baking step.
- Prepare and Cut the Cabbage Wedges
Slice the cabbage head into eight even wedges, keeping the core intact. This maintains the wedge structure, allowing each piece to hold together when cooked and served elegantly.
- Sear Cabbage Wedges for Golden Color
Heat olive oil in a cast iron skillet over medium-high heat. Place cabbage wedges cut-side down to sear until deeply golden brown, then turn to sear the other side. This caramelization enhances flavor and texture.
- Sauté Red Onion and Garlic
Remove the cabbage and use the same skillet to cook finely chopped red onion and minced garlic until soft and fragrant, infusing the pan with savory aromatics.
- Deglaze the Pan with Chicken Broth
Pour chicken broth into the skillet, scraping up browned bits stuck to the bottom. This adds depth and complexity to the base sauce while loosening all flavorful residues.
- Create the Creamy Sauce by Adding Cream Cheese
Whisk in cream cheese until smooth and fully incorporated. This step thickens the sauce and provides a velvety texture that clings to the cabbage.
- Incorporate Heavy Cream, Sun-Dried Tomatoes, and Herbs
Add heavy cream and chopped sun-dried tomatoes along with oregano, thyme, rosemary, salt, pepper, and optional red pepper flakes. Simmer briefly to blend flavors and allow sauce to thicken.
- Stir in Grated Parmesan Cheese
Fold in freshly grated Parmesan which melts into the sauce, adding nutty richness and enhancing the creamy consistency.
- Return Cabbage to Skillet and Top with Sauce
Nestle the seared cabbage wedges back into the skillet and generously spoon the creamy Tuscan sauce over each piece to soak in flavor during baking.
- Bake Covered, Then Uncover to Finish Cooking
Cover the skillet and bake for 45 minutes to tenderize the cabbage fully. Uncover and baste with remaining sauce, then bake another 15 to 20 minutes until the cabbage is tender and sauce slightly thickened, creating a beautiful golden top.
- The cabbage wedges keep their shape well thanks to leaving the core intact, preventing them from falling apart during cooking.
- Using a cast iron skillet ensures even searing and makes transferring the dish to the oven simple.
- You can substitute vegetable broth for chicken broth to make the dish vegetarian.
Storage Tips
Store leftover Marry Me Melting Cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to preserve the creamy texture without drying out.
Serving Suggestions
This dish pairs beautifully with crusty rustic bread to soak up the rich sauce or serves as an elegant side to grilled chicken or fish. A simple green salad on the side adds a fresh contrast for a balanced meal.
- Sear cabbage on medium-high heat to lock in flavor and achieve an appetizing golden crust.
- Allow the sauce to simmer briefly after adding cream and herbs to meld flavors fully.
- Use fresh Parmesan for best melting and richer flavor; pre-grated cheese may affect sauce texture.
FAQs
- Can I make this dish vegan?
Yes, substitute butter with plant-based margarine, use vegetable broth, and replace cream cheese and heavy cream with vegan alternatives.
- Is it necessary to keep the cabbage core intact?
Keeping the core intact helps the wedges hold together during cooking, preventing them from falling apart and ensuring beautiful presentation.
- Can I prepare this dish ahead of time?
You can sear the cabbage and prepare the sauce in advance, then assemble and bake just before serving for convenience.
- What can be used instead of sun-dried tomatoes?
Roasted red peppers or diced fresh tomatoes can be used but will alter the flavor and texture slightly.
- How to achieve more heat in the dish?
Add extra red pepper flakes or a pinch of cayenne pepper to the sauce during simmering for a spicier version.
- Can this recipe be doubled for larger gatherings?
Absolutely! Just ensure you use a larger pan or bake in batches to allow even cooking and sauce coverage.
- What type of Parmesan is best?
Freshly grated Parmigiano-Reggiano provides the best melt and flavor, elevating the sauce’s richness perfectly.
Melting Cabbage Tuscan Sauce
Equipment
- 1 cast iron skillet
- 1 oven preheated to 375°F
Ingredients
- 1 head green cabbage cut into 8 wedges with core intact
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium red onion sliced
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 4 ounces cream cheese
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: red pepper flakes to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut cabbage into 8 wedges, leaving the core intact.
- Heat olive oil in a cast iron skillet over medium-high heat.
- Sear cabbage wedges until golden brown on both sides, then remove and set aside.
- Add butter to the skillet, then sauté red onion and garlic until soft and fragrant.
- Deglaze the skillet with chicken broth, scraping up browned bits.
- Whisk in cream cheese until smooth and fully combined.
- Stir in heavy cream, sun-dried tomatoes, dried herbs, salt, pepper, and optional red pepper flakes; simmer briefly.
- Mix grated Parmesan cheese into the sauce until melted and incorporated.
- Return cabbage wedges to the skillet, spoon sauce over each wedge.
- Cover skillet and bake for 45 minutes.
- Uncover, baste cabbage with sauce, and bake for an additional 15–20 minutes until tender.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Store leftovers refrigerated up to 3 days, reheat gently.
- Add crushed red pepper flakes for extra heat.
