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Marry Me Melting Cabbage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 69 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Description

Marry Me Melting Cabbage is a decadent and comforting baked cabbage dish where wedges of green cabbage are seared to golden perfection, then smothered in a rich, creamy sauce made with cream cheese, heavy cream, sun-dried tomatoes, and aromatic herbs. Slow-baked until tender and infused with savory flavors, this dish makes a deliciously unique side or vegetarian main course.

Ingredients

Vegetables

  • 1 head (900-1100 g) green cabbage cut into 8 wedges with core intact
  • ½ cup (75 g) finely diced red onion
  • 4 cloves garlic minced
  • ½ cup (60 g) sun-dried tomatoes in oil julienned
  • Chopped fresh parsley for garnish

Fats & Oils

  • 3 tbsps (45 ml) olive oil
  • 2 tbsps (28 g) butter

Dairy

  • 4 oz. (113 g) full-fat cream cheese softened and cubed
  • 1 cup (240 ml) heavy cream
  • ½ cup (45 g) grated Parmesan cheese
  • Extra Parmesan for serving to taste

Liquids

  • 1 cup (240 ml) low-sodium chicken broth

Spices & Herbs

  • 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)

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) so it reaches the perfect temperature for baking the cabbage.
  2. Prepare the cabbage wedges: Cut the head of cabbage into 8 wedges, making sure to keep the core intact on each piece to help hold them together during cooking.
  3. Sear the cabbage: Heat olive oil in a 12-inch (30 cm) oven-safe cast iron skillet over medium-high heat. Sear each cabbage wedge for 2 to 3 minutes per side until golden brown, working in batches if necessary to avoid crowding. Once seared, transfer the wedges to a plate and season them with salt and pepper.
  4. Cook the aromatics: Reduce the heat to medium, add butter to the skillet, and sauté the finely diced red onion for 2 to 3 minutes until softened. Add the minced garlic and cook for 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 infuse the dish with flavor.
  6. Melt the cream cheese: Add the cubed cream cheese to the skillet and whisk continuously until it melts completely and the mixture becomes smooth.
  7. Add remaining sauce ingredients: Stir in the heavy cream, julienned sun-dried tomatoes, dried oregano, thyme, rosemary, additional salt and pepper to taste, and red pepper flakes if using. Simmer the sauce gently for 2 to 3 minutes to allow it to thicken slightly, then remove from heat.
  8. Incorporate Parmesan cheese: Add the grated Parmesan cheese to the sauce, stirring until it melts fully and the sauce becomes creamy and cohesive.
  9. Combine cabbage and sauce: Nestle the seared cabbage wedges back into the skillet, spooning the creamy sauce evenly over the top of each wedge.
  10. Bake covered: Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes, allowing the cabbage to cook through and absorb flavors.
  11. Bake uncovered: Remove the cover, baste the cabbage with the sauce again, and continue baking uncovered for an additional 15 to 20 minutes until the cabbage is fork-tender and the tops are slightly caramelized.
  12. Rest and garnish: Let the dish rest for 5 minutes out of the oven to settle. Garnish with chopped fresh parsley and sprinkle extra Parmesan cheese before serving for added flavor and presentation.

Notes

  • You can substitute vegetable broth for chicken broth to make the dish vegetarian.
  • Keep the cabbage wedges intact with the core to prevent them from falling apart during cooking.
  • If you prefer a spicier dish, increase the amount of red pepper flakes or add fresh chili.
  • Use an oven-safe skillet such as a cast iron to avoid transferring the cabbage and sauce before baking.
  • Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or in the oven.

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