Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe

Introduction

Marry Me Melting Cabbage is a comforting vegetable dish bathed in a luscious, creamy Tuscan sauce. This recipe transforms simple cabbage wedges into a rich and flavorful centerpiece perfect for weeknight dinners or special occasions.

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 or vegetable 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 your oven to 375°F (190°C). Cut the cabbage into 8 wedges, keeping the core intact on each wedge.
2. Step 2: 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 needed. Transfer the seared wedges to a plate and season with salt and pepper.
3. Step 3: Reduce heat to medium. Add butter and cook the diced red onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
5. Step 5: Add cream cheese and whisk until melted and smooth.
6. Step 6: Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, salt, pepper, and red pepper flakes if using. Simmer for 2 to 3 minutes to slightly thicken. Remove from heat.
7. Step 7: Stir in grated Parmesan cheese until fully melted and incorporated.
8. Step 8: Nestle the cabbage wedges back into the skillet, spooning the sauce over the tops.
9. Step 9: Cover the skillet with foil or a lid and bake for 45 minutes. Then uncover, baste the cabbage with the sauce, and bake for another 15 to 20 minutes until the cabbage is fork-tender.
10. Step 10: Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley and extra Parmesan cheese to taste.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• If you prefer a spicier dish, increase the red pepper flakes or add a pinch of cayenne pepper.
• Try adding cooked Italian sausage or crispy bacon for extra protein and flavor.
• Use smoked paprika in place of rosemary for a smoky twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the oven until heated through, adding a splash of cream or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this recipe?

Yes, you can substitute green cabbage with Napa cabbage or savoy cabbage, though cooking times may vary slightly due to texture differences.

Is it possible to make this recipe dairy-free?

You can replace cream cheese and heavy cream with dairy-free alternatives like cashew cream and plant-based cream cheese. Keep in mind the flavor and texture will be slightly different but still delicious.

Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe

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★★★★★

4.5 from 58 reviews

• Author: Charlotte
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Marry Me Melting Cabbage with Creamy Tuscan Sauce is a comforting and elegant roasted cabbage dish featuring tender cabbage wedges smothered in a rich, creamy sauce infused with sun-dried tomatoes, garlic, herbs, and Parmesan cheese. Perfect as a flavorful side or a vegetarian main, this recipe combines simple ingredients with slow oven roasting to create melt-in-your-mouth textures and robust Tuscan-inspired flavors.

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Ingredients

Scale 1x2x3x

Cabbage Wedges

• 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact

Searing and Sauce Base

• 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 or vegetable broth

Creamy Tuscan Sauce

• 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

Garnishes

• Chopped fresh parsley for garnish
• Extra Parmesan for serving to taste

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Instructions

1. Preheat and Prepare Cabbage: Preheat the oven to 375°F (190°C). Cut the cabbage into 8 wedges, keeping the core intact on each wedge to hold them together during cooking.
2. Sear Cabbage: 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 on each side until golden brown. Do this in batches if necessary to avoid overcrowding. Transfer seared wedges to a plate and season them with salt and pepper.
3. Sauté Aromatics: Reduce heat to medium. Add butter to the same skillet, then cook the finely diced red onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Deglaze Pan: Pour in the low-sodium chicken broth (or vegetable broth) to deglaze the pan, scraping up any browned bits stuck to the bottom for added flavor.
5. Add Cream Cheese: Add the softened, cubed cream cheese to the pan and whisk continuously until it melts completely into a smooth sauce base.
6. Incorporate Cream and Seasonings: Stir in heavy cream, julienned sun-dried tomatoes in oil, dried oregano, thyme, rosemary, additional salt and pepper to taste, and red pepper flakes if using. Simmer the sauce for 2 to 3 minutes to slightly thicken it. Remove from heat.
7. Finish Sauce with Parmesan: Stir in grated Parmesan cheese until it melts fully and blends smoothly into the sauce.
8. Combine and Bake: Nestle the seared cabbage wedges back into the skillet, spooning the creamy sauce generously over the tops. Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes.
9. Uncover and Continue Baking: Remove the foil or lid, baste the cabbage wedges with the sauce, then bake uncovered for an additional 15 to 20 minutes until the cabbage is fork-tender and the sauce is bubbly.
10. Rest and Garnish: Let the dish rest for 5 minutes to allow flavors to meld and the sauce to thicken slightly. Garnish with chopped fresh parsley and extra Parmesan cheese before serving.

Notes

• You can substitute vegetable broth for chicken broth to make it vegetarian.
• Keep the core intact on cabbage wedges so they hold together during searing and baking.
• Using an oven-safe skillet like cast iron allows you to easily transfer from stovetop to oven.
• Adjust red pepper flakes to control the heat level of the dish.
• This dish pairs well with crusty bread to soak up the creamy sauce.

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Tuscan

Keywords: creamy cabbage recipe, Tuscan cabbage, roasted cabbage wedges, Marry Me Melting Cabbage, sun-dried tomato sauce, vegetarian side dish