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Marry Me Melting Cabbage Recipe

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Marry Me Melting Cabbage is a deliciously tender roasted cabbage dish infused with the rich flavors of sun-dried tomatoes, creamy Parmesan sauce, and Italian herbs. The cabbage wedges are seared to golden perfection on the stovetop, then baked in a luscious, creamy tomato sauce until fork-tender. Finished with fresh basil garnish, this comforting recipe is perfect as a vegetarian main or side dish.

Ingredients

Cabbage

  • 1 small head green cabbage (2¼ pounds), outermost leaves removed

For Searing

  • 3 tablespoons oil from sun-dried tomato jar

Sauce Ingredients

  • ½ cup coarsely chopped drained julienne-cut sun-dried tomatoes in oil
  • 2¼ cups no-salt-added vegetable broth
  • ¼ cup heavy cream
  • 1 tablespoon tomato paste
  • 1½ teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • ¼ cup reduced-fat cream cheese, cubed and softened
  • ½ teaspoon salt, divided
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • ½ cup grated Parmesan cheese plus 1 tablespoon, divided
  • ¼ teaspoon ground pepper

Garnish

  • Chopped fresh basil (optional)

Instructions

  1. Prepare the cabbage wedges: Preheat oven to 350°F. Slice the cabbage in half through the root, then cut each half into 4 wedges (about 2-inch-thick) keeping the core intact to hold wedges together.
  2. Sear the cabbage: Heat 1 tablespoon sun-dried tomato oil in a large enamel-coated cast-iron or stainless-steel skillet over medium-high heat. Add 4 cabbage wedges and cook until deeply browned on both sides, about 3 to 4 minutes per side. Transfer seared wedges to a large rimmed baking sheet. Repeat with another tablespoon of oil and remaining 4 wedges, ensuring skillet is not wiped clean between batches.
  3. Make the sauce: To the skillet (off the heat from searing), add sun-dried tomatoes, vegetable broth, heavy cream, tomato paste, Italian seasoning, crushed red pepper, minced garlic, softened cream cheese, remaining ¼ teaspoon salt, and 1 tablespoon oil. Cook over medium heat, whisking constantly, until mixture is well combined and boiling, about 2 minutes.
  4. Thicken the sauce: In a small bowl, stir cornstarch and water until smooth. Whisk this slurry into the skillet sauce, then remove from heat. Immediately whisk in ½ cup Parmesan cheese until melted and smooth.
  5. Season cabbage and arrange in skillet: Sprinkle cabbage wedges with ground pepper and remaining ¼ teaspoon salt. Nestle the wedges back into the skillet with the sauce, overlapping slightly if needed to fit in a single layer.
  6. Bake until tender: Transfer skillet to oven and bake uncovered for 50 minutes to 1 hour, flipping the cabbage wedges halfway through baking to ensure even cooking. The cabbage should be fork-tender and the sauce slightly thickened.
  7. Finish and garnish: Remove from oven, sprinkle remaining 1 tablespoon Parmesan cheese over the cabbage wedges, and garnish with chopped fresh basil if desired. Serve warm.

Notes

  • Keep the cabbage core intact to hold the wedges together while cooking.
  • Using oil from the sun-dried tomato jar adds extra depth of flavor.
  • If you don’t have an enamel-coated cast-iron skillet, use any oven-safe skillet for searing and baking.
  • For a spicier version, increase crushed red pepper to ½ teaspoon.
  • This recipe can be served as a hearty vegetarian main dish or a flavorful side.

Find it online: https://flavorspath.com/marry-me-melting-cabbage-recipe/