Introduction

Marry Me Melting Cabbage is a creamy, comforting dish that transforms simple cabbage into a rich and flavorful meal. This recipe features tender cabbage wedges baked in a luscious cream cheese sauce with sun-dried tomatoes and herbs. It’s perfect as a hearty side or a satisfying vegetarian entrée.

The image shows a round, layered cabbage half cooked in a creamy sauce inside a black skillet. The cabbage has many pale yellow and light green layers with a soft, slightly browned texture on top. It is garnished with small pieces of dried red tomatoes and finely chopped green herbs. The creamy sauce surrounding the cabbage is beige with specks of black pepper and herbs, covering the skillet’s bottom and sides. A wooden spoon lifts one wedge of the cabbage, revealing tender, closely packed layers inside. The skillet sits on a white marbled surface with some green leafy parsley on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head Green Cabbage, cut into wedges

2 tablespoons Olive Oil (or vegetable oil)

3 tablespoons Butter (or plant-based butter for dairy-free)

1 medium Red Onion (or shallots for milder flavor)

3 cloves Garlic, minced

1 cup Low-Sodium Chicken Broth (or vegetable broth for vegetarian)

8 ounces Full-Fat Cream Cheese (or vegan cream cheese)

1 cup Heavy Cream (or coconut cream for non-dairy)

1/2 cup Sun-Dried Tomatoes (or fresh tomatoes)

1 teaspoon Dried Herbs (Oregano, Thyme, Rosemary) (or fresh herbs if available)

1 teaspoon Salt, to taste

1/2 teaspoon Black Pepper, to taste

1/4 teaspoon Red Pepper Flakes (optional)

1/2 cup Grated Parmesan Cheese (or nutritional yeast for vegan)

1/4 cup Chopped Fresh Parsley (or other herbs like basil)

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Cut the green cabbage into eight wedges, keeping the core intact to hold the wedges together.

Step 3: Heat olive oil in a skillet over medium-high heat and sear the cabbage wedges for 2-3 minutes on each side until lightly browned.

Step 4: In the same skillet, add butter and sauté the chopped red onion until soft, then add the minced garlic and cook for another minute.

Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Whisk in the cream cheese until smooth.

Step 6: Stir in the heavy cream, sun-dried tomatoes, dried herbs, salt, black pepper, and red pepper flakes if using. Let it simmer gently for 2-3 minutes to combine flavors.

Step 7: Add the grated Parmesan cheese to the sauce and stir until completely melted and incorporated.

Step 8: Nestle the seared cabbage wedges into the sauce in the skillet or transfer everything to a baking dish. Cover with a lid or foil.

Step 9: Bake in the preheated oven for 45 minutes.

Step 10: Remove the cover, baste the cabbage with the sauce, and bake uncovered for an additional 15-20 minutes until bubbly and browned on top.

Step 11: Let the dish rest for 5 minutes before garnishing with fresh parsley and extra Parmesan. Serve warm.

Tips & Variations

For a vegan version, substitute butter with plant-based butter, cream cheese with vegan cream cheese, heavy cream with coconut cream, and Parmesan with nutritional yeast.

If you prefer a milder onion flavor, use shallots instead of red onion.

Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Using fresh herbs instead of dried can enhance the dish’s aroma and freshness.

Try adding crispy bacon bits or toasted pine nuts on top for added texture.

FAQs

Can I use other types of cabbage?

Yes, Napa cabbage or Savoy cabbage can be used, but keep in mind that their texture and cooking time may vary slightly.

Is it possible to prepare this dish ahead of time?

You can prepare the sauce and sear the cabbage wedges in advance, then assemble and bake just before serving to save time.

Dinner

Marry Me Melting Cabbage: A Creamy Comfort Food Delight Recipe