Melting Cabbage Tuscan Sauce
Tender seared cabbage wedges bathed in a rich creamy Tuscan sauce with sun-dried tomatoes and aromatic herbs. An elegant main or side dish with a golden, flavorful finish.
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.