Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 375°F (190°C) to warm while preparing the cabbage and sauce.
- Cut the cabbage: Slice the cabbage into 8 wedges, ensuring the core remains intact on each wedge for stability during cooking.
- 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.
- 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.
- 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.
- Add cream cheese: Stir in the softened cream cheese and whisk continuously until it melts completely and the sauce turns smooth.
- 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.
- Add Parmesan cheese: Stir grated Parmesan into the sauce until it melts and the sauce becomes creamy and cohesive.
- Assemble for baking: Nestle the seared cabbage wedges back into the skillet and spoon the creamy Tuscan sauce over the tops evenly.
- 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.
- 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.
- 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
