Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe

Introduction

Marry Me Melting Cabbage with Creamy Tuscan Sauce is a comforting and elegant dish featuring tender seared cabbage wedges bathed in a rich, flavorful cream sauce. Perfect as a side or a vegetarian main, it combines aromatic herbs, sun-dried tomatoes, and Parmesan for a truly satisfying meal.

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).
2. Step 2: Cut the cabbage into 8 wedges, keeping the core intact on each wedge.
3. Step 3: Heat olive oil in a 12-inch (30 cm) oven-safe cast iron skillet over medium-high heat. Sear the cabbage wedges 2 to 3 minutes per side until golden, working in batches if needed. Transfer seared wedges to a plate and season with salt and pepper.
4. Step 4: Reduce heat to medium. Add butter and cook red onion for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
5. Step 5: Pour in chicken broth to deglaze the pan, scraping up any browned bits.
6. Step 6: Add cream cheese and whisk until melted and smooth.
7. Step 7: Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, additional salt and pepper, and red pepper flakes if using. Simmer for 2 to 3 minutes to slightly thicken. Remove from heat.
8. Step 8: Stir in Parmesan cheese until fully melted and incorporated.
9. Step 9: Nestle the cabbage wedges back into the skillet, spooning sauce over the tops.
10. Step 10: Cover with foil or a lid and bake for 45 minutes.
11. Step 11: Uncover, baste the cabbage with the sauce, and bake for another 15 to 20 minutes until fork-tender.
12. Step 12: Let rest for 5 minutes before serving. Garnish with chopped parsley and extra Parmesan.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add fresh spinach or kale to the sauce for extra greens and nutrition.
• If you prefer a spicier dish, increase the red pepper flakes or add a pinch of cayenne pepper.
• Use smoked paprika for a subtle smoky flavor in the sauce.
• Try topping with toasted pine nuts or walnuts for added texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop over low heat, adding a splash of cream or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, you can substitute green cabbage with savoy or Napa cabbage, though cooking times may vary slightly depending on thickness.

Is it possible to make this dish vegan?

To make a vegan version, use plant-based butter, cream, and cream cheese alternatives, and swap chicken broth for vegetable broth. Nutritional yeast can replace Parmesan for a cheesy flavor.

Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe

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★★★★★

4.4 from 101 reviews

Marry Me Melting Cabbage with Creamy Tuscan Sauce is a hearty and flavorful dish showcasing tender cabbage wedges simmered and baked in a rich, creamy sauce infused with sun-dried tomatoes, aromatic herbs, garlic, and Parmesan cheese, perfect as a comforting side or vegetarian main meal.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 to 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Tuscan/Italian-inspired
• Diet: Low Salt

Ingredients

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Cabbage and Seasoning

• 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact
• 1 tsp (6 g) table salt
• ½ tsp (1 g) black pepper
• 1 tsp (1 g) red pepper flakes (optional)

Cooking Fats

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

Sauce Ingredients

• 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
• ½ cup (45 g) grated Parmesan cheese

Garnish

• Chopped fresh parsley
• Extra Parmesan cheese for serving

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cabbage later.
2. Cut Cabbage: Cut the cabbage head into 8 wedges, ensuring the core remains intact on each wedge to keep them together during cooking.
3. Sear Cabbage: 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 on each side until they develop a golden crust. You may need to work in batches. Transfer the seared wedges to a plate and season them with salt and pepper.
4. Sauté Aromatics: Reduce heat to medium and add butter to the same skillet. Cook the diced red onion for 2 to 3 minutes until softened, then add the minced garlic and cook for an additional 30 seconds until fragrant.
5. Deglaze Pan: Pour in the low-sodium chicken broth, scraping the bottom of the pan to lift any flavorful browned bits left by the seared cabbage and sautéed aromatics.
6. Add Cream Cheese: Add the softened cream cheese cubes to the skillet and whisk continuously until the cheese melts and the mixture becomes smooth and creamy.
7. Mix 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. Let the sauce simmer gently for 2 to 3 minutes to slightly thicken, then remove from heat.
8. Incorporate Parmesan: Stir in the grated Parmesan cheese until it fully melts and integrates smoothly into the sauce.
9. Assemble in Skillet: Nestle the seared cabbage wedges back into the skillet, spooning the creamy Tuscan sauce generously over each wedge.
10. Bake Covered: Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes to allow the cabbage to cook through and absorb the flavors.
11. Bake Uncovered: Remove the cover, baste the cabbage with the sauce, and continue baking uncovered for an additional 15 to 20 minutes until the cabbage is tender when pierced with a fork.
12. Rest and Garnish: Let the dish rest for 5 minutes after baking. Garnish with chopped fresh parsley and serve with extra Parmesan cheese on the side for added richness.

Notes

• Keep the cabbage core intact while cutting wedges to help the cabbage hold its shape during cooking.
• Sun-dried tomatoes in oil add a rich, tangy flavor; draining excess oil before julienning helps balance the sauce richness.
• Use an oven-safe cast iron skillet for searing and baking to develop better flavor and consistency.
• Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
• For vegetarian guests, substitute chicken broth with vegetable broth.
• Resting the dish before serving allows the sauce to thicken and flavors to meld beautifully.

Keywords: cabbage recipe, creamy tuscan sauce, baked cabbage, vegetarian side dish, savory vegetable bake