Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe
Introduction
Marry Me Melting Cabbage with Creamy Tuscan Sauce is a comforting and elegant dish that transforms simple cabbage into a rich, flavorful meal. With a luscious cream sauce infused with sun-dried tomatoes and herbs, this recipe is perfect for impressing guests or enjoying a cozy dinner at home.
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 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 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
- Step 1: Preheat the oven to 375°F (190°C).
- Step 2: Cut the cabbage into 8 wedges, keeping the core intact on each wedge.
- Step 3: 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. Work in batches if needed. Transfer seared wedges to a plate and season with salt and pepper.
- Step 4: Reduce heat to medium. Add butter to the skillet and cook the red onion for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Step 5: Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Step 6: Add the cream cheese and whisk until melted and smooth.
- Step 7: Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, more salt and pepper, and red pepper flakes if using. Simmer for 2 to 3 minutes to slightly thicken. Remove from heat.
- Step 8: Stir in Parmesan cheese until fully melted and incorporated into the sauce.
- Step 9: Nestle the cabbage wedges back into the skillet, spooning the sauce over the tops.
- Step 10: Cover the skillet with foil or a lid and bake for 45 minutes.
- Step 11: Uncover, baste the cabbage with the sauce, and bake for another 15 to 20 minutes until the cabbage is fork-tender.
- Step 12: Let rest for 5 minutes before serving. Garnish with chopped parsley and extra Parmesan cheese.
Tips & Variations
- Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
- Add cooked Italian sausage or crispy bacon for extra savory flavor.
- To intensify the Tuscan flavors, try adding a handful of chopped fresh basil or sun-dried tomato pesto to the sauce.
- If you don’t have a cast iron skillet, an oven-safe baking dish will work as well.
- Adjust the red pepper flakes according to your heat preference or omit if sensitive to spice.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of broth or cream 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, green cabbage works best for this recipe, but you can also use Savoy or Napa cabbage. Just adjust cooking time as Napa cooks faster and is more delicate.
Is this dish suitable for vegetarians?
If you substitute chicken broth with vegetable broth and ensure Parmesan cheese is vegetarian-friendly, this dish can be enjoyed by vegetarians.
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Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Marry Me Melting Cabbage with Creamy Tuscan Sauce is a rich and comforting dish featuring tender cabbage wedges simmered and baked in a luscious cream cheese and sun-dried tomato sauce infused with aromatic herbs and Parmesan cheese. This flavorful, oven-baked side or main course perfectly balances the caramelized sweetness of seared cabbage with a velvety, herb-infused sauce.
Ingredients
Scale
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)
For Searing and Sauce Base
- 3 tbsps (45 ml) olive oil
- 2 tbsps (28 g) butter
- ½ cup (75 g) finely diced red onion
- 4 cloves garlic, minced
Liquid Ingredients
- 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
Flavorings and Cheese
- 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 (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the cabbage later.
- Prepare Cabbage: Cut the green cabbage into 8 wedges, keeping the core intact on each wedge to hold them together during cooking.
- Sear Cabbage: Heat olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat. Once hot, sear the cabbage wedges for 2 to 3 minutes on each side until golden brown. If necessary, work in batches. Transfer the seared cabbage to a plate and season with salt and pepper.
- Sauté Aromatics: Lower the heat to medium. Add butter to the skillet, then cook the finely diced red onion for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Deglaze Pan: Pour in the chicken broth to deglaze the skillet, scraping up any flavorful browned bits stuck to the pan’s bottom.
- Add Cream Cheese: Incorporate the softened and cubed cream cheese into the broth and whisk continuously until the cream cheese is fully melted and the mixture becomes smooth.
- Create Sauce: Stir in the heavy cream, sun-dried tomatoes, dried oregano, thyme, rosemary, additional salt and pepper to taste, and red pepper flakes if using. Simmer the sauce gently for 2 to 3 minutes to allow it to slightly thicken, then remove the skillet from heat.
- Incorporate Parmesan: Add the grated Parmesan cheese to the sauce and stir until it is completely melted and well combined, resulting in a creamy, flavorful Tuscan sauce.
- Assemble Dish: Nestle the seared cabbage wedges back into the skillet, spooning the creamy Tuscan sauce generously over the top to coat them evenly.
- Bake Covered: Cover the skillet with foil or a lid to trap the moisture, and bake the cabbage in the preheated oven for 45 minutes to allow the wedges to become tender while soaking in the sauce.
- Bake Uncovered: Remove the foil or lid, baste the cabbage wedges with the sauce from the bottom of the skillet, and continue baking uncovered for an additional 15 to 20 minutes until the cabbage is fork-tender and the sauce is bubbling.
- Rest and Garnish: Let the baked cabbage rest for 5 minutes before serving. Garnish with freshly chopped parsley and extra Parmesan cheese to enhance flavor and presentation.
Notes
- Using a cast iron skillet helps achieve a nice sear on the cabbage and is oven-safe for baking the dish all in one pan.
- The core on the cabbage wedges should remain intact to hold the wedges together during cooking.
- Sun-dried tomatoes packed in oil add rich flavor; drain and julienne them before adding to the sauce.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Letting the dish rest after baking allows the sauce to thicken slightly and intensifies the flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Tuscan, Italian
Keywords: Melting Cabbage, Creamy Tuscan Sauce, Baked Cabbage, Sun-Dried Tomatoes, Parmesan Cheese, Comfort Food, Italian Side Dish
