Description
Marry Me Melting Cabbage is more than just a dish; it’s an experience—a delightful blend of flavors and textures!
Ingredients
Scale
- 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
- Start by preheating your oven to 375°F (190°C).
- Next, cut the cabbage into 8 wedges, keeping the core intact.
- Heat the olive oil in a large 12-inch oven-safe cast-iron skillet over medium-high heat. Sear the cabbage wedges for about 2 to 3 minutes per side.
- Reduce the heat and add the butter, onion, and garlic, cooking until softened.
- Deglaze the pan with chicken broth, add cream cheese, and whisk until smooth.
- Stir in the heavy cream, sun-dried tomatoes, and seasonings. Simmer for 2-3 minutes.
- Add Parmesan cheese to the sauce, stirring until melted.
- Nestle cabbage wedges in the sauce, cover, and bake for 45 minutes.
- Uncover, baste with the sauce, and bake for an additional 15-20 minutes.
- Let rest for 5 minutes before serving, garnished with parsley and additional Parmesan.
Notes
Ensure to cut the cabbage uniformly for even cooking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
Nutrition
- Calories: Approximately 350 kcal
- Sodium: 500 mg
- Protein: 8 g