Marry Me Melting Cabbage Recipe

Introduction

Marry Me Melting Cabbage is a rich and comforting dish featuring tender cabbage wedges bathed in a creamy, flavorful sauce. This oven-baked recipe combines savory herbs, sun-dried tomatoes, and a cheesy sauce that melts perfectly over the cabbage, making it an irresistible side or light main.

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
• 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 brown. Work in batches if needed. Transfer the seared wedges to a plate and season them with salt and pepper.
3. Step 3: Reduce heat to medium. Add butter to the skillet and cook the diced red onion for 2 to 3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
4. Step 4: Pour in the low-sodium chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
5. Step 5: Add the softened cream cheese and whisk until melted and smooth.
6. Step 6: Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, additional salt and pepper, and red pepper flakes if using. Let the sauce simmer for 2 to 3 minutes to slightly thicken, then remove from heat.
7. Step 7: Stir in grated Parmesan cheese until fully melted and incorporated into the sauce.
8. Step 8: Arrange the cabbage wedges back into the skillet, nesting them so they fit snugly. Spoon the sauce generously over the tops of the cabbage.
9. Step 9: Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes.
10. Step 10: Remove the cover, baste the cabbage with the sauce in the skillet, and bake uncovered for an additional 15 to 20 minutes until the cabbage is fork-tender.
11. Step 11: 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, substitute chicken broth with vegetable broth.
• Use smoked paprika or a pinch of nutmeg to add extra warmth to the sauce.
• Serve alongside crusty bread to soak up the creamy sauce.
• Try swapping sun-dried tomatoes for roasted red peppers if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a microwave until warmed through to maintain the sauce’s creaminess. Adding a splash of cream or broth during reheating can help restore texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green cabbage substitutes for this recipe?

Yes, Napa cabbage or Savoy cabbage can work well, but they may cook faster due to their softer leaves. Adjust baking time accordingly to avoid overcooking.

Is it necessary to use a cast iron skillet?

While a cast iron skillet helps achieve a perfect sear and is oven-safe, you can use any ovenproof pan with a lid or cover it tightly with foil. Just ensure it can withstand oven temperatures.

Marry Me Melting Cabbage Recipe

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★★★★★

4.5 from 130 reviews

Marry Me Melting Cabbage is a deliciously creamy baked cabbage dish featuring tender cabbage wedges simmered in a rich sauce of cream cheese, heavy cream, sun-dried tomatoes, and aromatic herbs. This comforting, oven-baked recipe combines the natural sweetness of seared cabbage with a luscious, cheesy herb sauce, perfect as a hearty side or a light vegetarian main.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cabbage

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

Sauce

• 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
• 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

Garnish

• Chopped fresh parsley
• Extra Parmesan cheese for serving

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cabbage later.
2. Prepare the Cabbage Wedges: Cut the green cabbage head into 8 wedges, keeping the core intact to hold each wedge together during cooking.
3. Sear the Cabbage: Heat olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat. Sear the cabbage wedges for 2 to 3 minutes on each side until they turn golden brown. Work in batches if necessary to avoid overcrowding. Transfer the seared cabbage to a plate and season with salt and pepper.
4. Sauté Aromatics: Reduce heat to medium and add butter to the skillet. Once melted, cook the diced red onion for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
5. Deglaze the Pan: Pour in the low-sodium chicken broth to deglaze, scraping up any browned bits stuck to the bottom of the pan for extra flavor.
6. Add Cream Cheese: Add the softened cream cheese and whisk continuously until it melts completely and the mixture becomes smooth.
7. Add Remaining Sauce Ingredients: Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, salt, pepper, and optional red pepper flakes. Let the sauce simmer gently for 2 to 3 minutes to slightly thicken. Remove the skillet from heat.
8. Incorporate Parmesan: Stir in the grated Parmesan cheese until it has fully melted and is incorporated into the creamy sauce.
9. Combine Cabbage and Sauce: Nestle the seared cabbage wedges back into the skillet, spooning the sauce generously over each wedge to coat them thoroughly.
10. Bake Covered: Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes to soften the cabbage.
11. Finish Baking Uncovered: Remove the cover, baste the cabbage with the sauce again, and bake uncovered for another 15 to 20 minutes or until the cabbage is fork-tender and the sauce is bubbling.
12. Rest and Serve: Let the cabbage rest for 5 minutes out of the oven. Garnish with chopped fresh parsley and additional Parmesan cheese according to taste before serving.

Notes

• Keep the cabbage wedges intact by leaving the core to help them hold shape during cooking.
• Searing the cabbage before baking adds a deep, caramelized flavor and appealing texture.
• Using a cast iron oven-safe skillet allows seamless transition from stovetop to oven.
• Sun-dried tomatoes add a tangy, savory depth; drain excess oil to control sauce richness if desired.
• Adjust red pepper flakes based on your preferred spice level.
• This dish pairs well with crusty bread or as a flavorful side to poultry or pork dishes.

Keywords: baked cabbage, creamy cabbage recipe, Marry Me Melting Cabbage, vegetarian dinner, comfort food cabbage, sun-dried tomato cabbage, creamy Parmesan cabbage