Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe

Introduction

Marry Me Melting Cabbage is a comforting, elegant dish featuring tender cabbage wedges bathed in a creamy Tuscan-inspired sauce. This recipe combines savory herbs, sun-dried tomatoes, and rich cream cheese for a melt-in-your-mouth experience that’s perfect for any occasion.

Ingredients

• 1 head (900-1100 g) green cabbage (cut into 8 wedges with core intact)
• 3 tbsps (45 ml) olive oil
• 2 tbsps (28 g) butter
• ½ cup (75 g) finely diced red onion
• 4 cloves garlic (minced)
• 1 cup (240 ml) low-sodium chicken broth
• 4 oz. (113 g) full-fat cream cheese (softened and cubed)
• 1 cup (240 ml) heavy cream
• ½ cup (60 g) sun-dried tomatoes in oil (julienned)
• 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)
• ½ cup (45 g) grated Parmesan cheese
• Chopped fresh parsley (for garnish)
• Extra Parmesan for serving (to taste)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Cut the cabbage into 8 wedges, keeping the core intact on each wedge.
3. Step 3: Heat olive oil in a 12-inch (30 cm) oven-safe cast iron skillet over medium-high heat. Sear the cabbage wedges for 2 to 3 minutes per side until golden, working in batches if necessary. Transfer seared wedges to a plate and season with salt and pepper.
4. Step 4: Reduce heat to medium. Add butter and cook the red onion for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
5. Step 5: Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
6. Step 6: Add cream cheese and whisk until melted and smooth.
7. Step 7: Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, more salt and pepper, and red pepper flakes if using. Simmer for 2 to 3 minutes to slightly thicken the sauce. Remove from heat.
8. Step 8: Stir in Parmesan cheese until fully melted and incorporated.
9. Step 9: Nestle the cabbage wedges back into the skillet, spooning the sauce over the tops.
10. Step 10: Cover with foil or a lid and bake for 45 minutes.
11. Step 11: Uncover, baste the cabbage with the sauce, and bake for another 15 to 20 minutes until the cabbage is fork-tender.
12. Step 12: Let rest for 5 minutes before serving. Garnish with chopped parsley and extra Parmesan cheese.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use smoked paprika or a pinch of nutmeg to add a warm dimension to the sauce.
• Try adding cooked Italian sausage or crispy bacon bits for extra protein and flavor.
• Use a non-stick oven-safe skillet if you don’t have cast iron, but adjust searing time to avoid sticking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or warm oven to maintain the creamy texture. Avoid overheating to prevent separating the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare everything up to baking, cover the skillet, and refrigerate overnight. Bake it fresh when ready to serve, adding a few extra minutes to the baking time if cold from the fridge.

Can I substitute cream cheese with a lighter option?

You can use Neufchâtel cheese or mascarpone as a lighter alternative, but the sauce may be slightly less rich and creamy.

Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe

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★★★★★

4.7 from 95 reviews

Marry Me Melting Cabbage is a delightful dish featuring seared cabbage wedges cooked in a creamy Tuscan sauce made with cream cheese, heavy cream, sun-dried tomatoes, and aromatic herbs. Baked until tender and bathed in rich, flavorful sauce, this recipe offers a comforting and elegant vegetable entrée perfect for pairing with your favorite main courses.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Tuscan, Italian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Cabbage and Seasoning

• 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact
• 1 tsp (6 g) table salt
• ½ tsp (1 g) black pepper
• 1 tsp (1 g) red pepper flakes (optional)

Sauté and Sauce

• 3 tbsps (45 ml) olive oil
• 2 tbsps (28 g) butter
• ½ cup (75 g) finely diced red onion
• 4 cloves garlic, minced
• 1 cup (240 ml) low-sodium chicken broth
• 4 oz. (113 g) full-fat cream cheese, softened and cubed
• 1 cup (240 ml) heavy cream
• ½ cup (60 g) sun-dried tomatoes in oil, julienned
• 1 tsp (1 g) dried oregano leaves
• 1 tsp (1 g) dried thyme leaves
• ½ tsp (0.5 g) dried rosemary leaves
• ½ cup (45 g) grated Parmesan cheese

For Garnish

• Chopped fresh parsley
• Extra Parmesan for serving (to taste)

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to warm while preparing the cabbage and sauce.
2. Cut the cabbage: Slice the cabbage into 8 wedges, ensuring the core remains intact on each wedge for stability during cooking.
3. Sear the cabbage: Heat olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat. Place the cabbage wedges in the skillet and sear each side for 2 to 3 minutes until they develop a golden crust. Work in batches as needed. Once seared, transfer the wedges to a plate and season them with salt and pepper.
4. 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 minced garlic and cook for an additional 30 seconds until fragrant.
5. Deglaze the pan: Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet to incorporate full flavor into the sauce.
6. Add cream cheese: Stir in the softened cream cheese and whisk continuously until it melts completely and the sauce turns smooth.
7. Simmer the sauce: Mix in the heavy cream, sun-dried tomatoes, dried oregano, thyme, rosemary, additional salt and pepper, and red pepper flakes if using. Let the sauce simmer gently for 2 to 3 minutes, thickening slightly. Then remove the skillet from heat.
8. Add Parmesan cheese: Stir grated Parmesan into the sauce until it melts and the sauce becomes creamy and cohesive.
9. Assemble for baking: Nestle the seared cabbage wedges back into the skillet and spoon the creamy Tuscan sauce over the tops evenly.
10. Bake covered: Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes to allow the cabbage to soften and absorb flavors.
11. Bake uncovered: Remove the cover, baste the cabbage with sauce, and continue baking for another 15 to 20 minutes until the cabbage is fork-tender and the sauce is slightly reduced.
12. Rest and garnish: Let the dish rest for 5 minutes to settle. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese before serving.

Notes

• Keep the cabbage core intact on wedges to help them hold together during cooking.
• Use a cast iron or oven-safe skillet for seamless stovetop to oven cooking.
• You can substitute vegetable broth for chicken broth for a vegetarian version.
• Adjust red pepper flakes to control the heat level to your preference.
• Serve as a side dish or a vegetarian main course paired with crusty bread.

Keywords: melting cabbage, Tuscan sauce, creamy cabbage recipe, baked cabbage wedges, sun-dried tomato sauce