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Marry Me Melting Cabbage

Marry Me Melting Cabbage: Comfort Food at its Creamy Best

Indulge in this comforting Marry Me Melting Cabbage, featuring a creamy Tuscan sauce and rich flavors that make it a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage
  • 1 head Green Cabbage Fresh, whole heads for best results.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Butter Substitute with margarine or vegan butter for dairy-free.
For the Sauce
  • 1 large Red Onion Diced finely.
  • 4 cloves Garlic Minced.
  • 1 cup Low-Sodium Chicken Broth Replace with vegetable broth for vegetarian.
  • 8 ounces Cream Cheese Dairy-free option available.
  • 1 cup Heavy Cream Substitute with half-and-half for a lighter version.
  • 1/2 cup Sun-Dried Tomatoes Julienned.
  • 1 teaspoon Dried Oregano Adjust according to preference.
  • 1 teaspoon Dried Thyme Adjust according to preference.
  • 1 teaspoon Dried Rosemary Adjust according to preference.
  • to taste Table Salt Use sea or Himalayan salt for different flavor profiles.
  • to taste Black Pepper
  • 1/2 teaspoon Red Pepper Flakes Optional.
For the Garnish
  • 1/2 cup Parmesan Cheese Dairy-free cheese for vegan.
  • 1/4 cup Chopped Fresh Parsley Can substitute with other herbs.

Equipment

  • cast-iron skillet
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the cabbage into 8 wedges, keeping the cores intact.
  3. Heat olive oil in a skillet over medium-high heat. Sear cabbage wedges for 2–3 minutes per side until golden brown.
  4. Remove cabbage from skillet and season with salt and pepper.
  5. Melt butter in the skillet, add diced red onions and sauté for 2–3 minutes until soft.
  6. Stir in minced garlic and cook for about 30 seconds.
  7. Deglaze the skillet with chicken broth, cooking for a minute until simmering.
  8. Whisk in cream cheese until melted and smooth.
  9. Add heavy cream, sun-dried tomatoes, and herbs. Simmer for 2–3 minutes until thickened.
  10. Stir in grated Parmesan cheese until melted, then nestle cabbage wedges into the sauce.
  11. Cover and bake in the oven for 45 minutes, uncover, baste and bake for an additional 15–20 minutes until tender.
  12. Let the dish rest for 5 minutes, then garnish with parsley and additional Parmesan before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 10gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 45mgCalcium: 250mgIron: 2mg

Notes

This dish tastes even better the next day! Store leftovers in the fridge and gently reheat to enjoy.

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