Description
This Marry Me Melting Cabbage with Creamy Tuscan Sauce is a comforting Tuscan-inspired one-pan dish where seared green cabbage wedges are baked in a rich, creamy sauce made with sun-dried tomatoes, Parmesan cheese, and aromatic herbs. The cabbage becomes tender and soaking with luscious flavors, making it a perfect side dish or a satisfying vegetarian main course.
Ingredients
Cabbage
- 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact
For Searing and Sautéing
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (28 g) butter
- ½ cup (75 g) finely diced red onion
- 4 cloves garlic, minced
Sauce
- 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 teaspoon (1 g) dried oregano leaves
- 1 teaspoon (1 g) dried thyme leaves
- ½ teaspoon (0.5 g) dried rosemary leaves
- 1 teaspoon (6 g) table salt
- ½ teaspoon (1 g) black pepper
- 1 teaspoon (1 g) red pepper flakes (optional)
Finishing
- ½ cup (45 g) grated Parmesan cheese
- Chopped fresh parsley for garnish
- Extra Parmesan for serving, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the cabbage after searing.
- Prepare Cabbage Wedges: Cut the green cabbage into 8 wedges, keeping the core intact on each wedge for structural integrity during cooking.
- 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. Work in batches if necessary. Transfer the seared wedges to a plate and season them immediately with salt and pepper.
- Sauté Onion and Garlic: Reduce the heat to medium. Add butter to the same skillet, then add the diced red onion. Cook for 2 to 3 minutes until softened. Add minced garlic and continue cooking for 30 seconds until fragrant.
- Deglaze the Pan: Pour in the chicken broth and scrape the bottom of the skillet to lift all browned bits, incorporating that flavor into the sauce.
- Melt the Cream Cheese: Add the cubed full-fat cream cheese to the skillet and whisk continuously until it melts and blends into the broth, creating a smooth base.
- Add Remaining Sauce Ingredients: Stir in the heavy cream, sun-dried tomatoes, dried oregano, thyme, rosemary, salt, pepper, and optional red pepper flakes. Let the sauce simmer for 2 to 3 minutes until it slightly thickens, then remove from heat.
- Incorporate Parmesan: Stir in grated Parmesan cheese thoroughly until fully melted and integrated into the creamy sauce.
- Assemble for Baking: Nestle the seared cabbage wedges back into the skillet and spoon the creamy Tuscan sauce over them, ensuring they are well coated.
- Bake Covered: Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes, allowing the cabbage to soften and the flavors to meld.
- Uncover and Finish Baking: Remove the cover, baste the cabbage with the sauce from the skillet, then bake uncovered for an additional 15 to 20 minutes until the cabbage is fork-tender and the sauce is slightly thickened.
- Rest and Garnish: Let the dish rest for 5 minutes after removing from the oven. Garnish with chopped fresh parsley and sprinkle extra Parmesan cheese before serving.
Notes
- Keeping the cabbage core intact helps the wedges hold their shape during cooking.
- Use an oven-safe skillet like a cast iron to go directly from stovetop to oven without transferring pans.
- Sun-dried tomatoes add a tangy sweetness that balances the richness of the cream sauce.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Red pepper flakes are optional and can be adjusted to your preferred spice level.
- Letting the dish rest after baking enhances the melding of flavors and makes serving easier.
