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 centerpiece. With a luscious sauce of cream cheese, sun-dried tomatoes, and herbs, this recipe is perfect for cozy dinners that impress without fuss.

Ingredients

• 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact
• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (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 teaspoon (1 g) dried oregano leaves
• 1 teaspoon (1 g) dried thyme leaves
• ½ teaspoon (0.5 g) dried rosemary leaves
• 1 teaspoon (6 g) table salt
• ½ teaspoon (1 g) black pepper
• 1 teaspoon (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 to hold them together during cooking.
3. Step 3: Heat the 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 golden brown. Work in batches if necessary. Transfer the seared wedges to a plate and season with salt and pepper.
4. Step 4: Reduce the heat to medium and add the butter to the skillet. 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. Step 5: Pour in the chicken or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom.
6. Step 6: Add the softened cream cheese and whisk until melted and smooth into the broth.
7. Step 7: Stir in the 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 until it slightly thickens, then remove from heat.
8. Step 8: Stir in the grated Parmesan cheese until it melts and fully incorporates into the sauce.
9. Step 9: Nestle the cabbage wedges back into the skillet, spooning the creamy sauce over each wedge.
10. Step 10: Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes.
11. Step 11: Remove the cover, baste the cabbage with the sauce again, and continue baking uncovered for another 15 to 20 minutes until the cabbage is fork-tender.
12. Step 12: Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley and extra Parmesan cheese if desired.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth and ensure cream cheese and Parmesan are vegetarian-friendly.
• If sun-dried tomatoes in oil are unavailable, use dry-packed ones rehydrated in warm water.
• Adjust the red pepper flakes to your desired spice level or omit for a milder sauce.
• Using a cast iron skillet is ideal for even heat and oven compatibility, but any oven-safe skillet will work.

Storage

Store leftover cabbage and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Green cabbage is preferred for its texture and flavor, but you can also try Napa or Savoy cabbage for a slightly different taste and tenderness.

Is it necessary to keep the core intact on the wedges?

Yes, leaving the core intact helps the cabbage wedges hold together during cooking and makes them easier to handle when searing and serving.

Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe

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★★★★★

4.9 from 85 reviews

Marry Me Melting Cabbage with Creamy Tuscan Sauce is a comforting and flavorful dish featuring tender cabbage wedges cooked in a rich, creamy sauce infused with sun-dried tomatoes, garlic, and aromatic herbs. This skillet-to-oven baked recipe delivers a perfect balance of textures and savory flavors, making it an elegant yet easy side or main course.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Tuscan, Italian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables and Seasonings

• 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact
• ½ cup (75 g) finely diced red onion
• 4 cloves garlic, minced
• 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)
• Chopped fresh parsley for garnish

Fats and Oils

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

Dairy

• 4 oz. (113 g) full-fat cream cheese, softened and cubed
• 1 cup (240 ml) heavy cream
• ½ cup (45 g) grated Parmesan cheese
• Extra Parmesan for serving, to taste

Liquids

• 1 cup (240 ml) low-sodium chicken broth or vegetable broth

Instructions

1. Preheat: Preheat your oven to 375°F (190°C) to prepare for baking the cabbage later.
2. Cut: Cut the cabbage head into 8 wedges, ensuring that the core remains intact on each wedge to help them hold together during cooking.
3. Heat and Sear: 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 they develop a golden crust. Work in batches if necessary to avoid overcrowding. Transfer the seared cabbage wedges to a plate and season them with salt and pepper.
4. Sauté Aromatics: Reduce the heat to medium, add butter, and 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, stirring frequently to prevent burning.
5. Deglaze: Pour in the chicken broth to deglaze the skillet, gently scraping up any browned bits stuck to the bottom of the pan to incorporate that rich flavor into the sauce.
6. Add Cream Cheese: Add the cubed cream cheese to the skillet and whisk continuously until it melts completely and creates a smooth base for the sauce.
7. Incorporate Cream and Herbs: Stir in the heavy cream, julienned sun-dried tomatoes, oregano, thyme, rosemary, additional salt, black pepper, and red pepper flakes if using. Let the sauce simmer gently for 2 to 3 minutes to slightly thicken, then remove from heat.
8. Melt Parmesan Cheese: Stir in the grated Parmesan cheese until it fully melts and blends into the creamy sauce, enriching it with a nutty, savory flavor.
9. Assemble in Skillet: Nestle the seared cabbage wedges back into the skillet, spooning the creamy Tuscan sauce evenly over the tops and around the wedges for maximum flavor infusion.
10. Bake Covered: Cover the skillet tightly with foil or a lid and bake in the preheated oven for 45 minutes, allowing the cabbage to soften and absorb the sauce.
11. Bake Uncovered: Remove the cover and baste the cabbage with the sauce, then continue baking uncovered for an additional 15 to 20 minutes until the cabbage is fork-tender and the sauce thickens slightly.
12. Rest and Garnish: Let the dish rest for 5 minutes out of the oven to let the flavors settle. Garnish with chopped fresh parsley and extra Parmesan cheese before serving.

Notes

• You can substitute vegetable broth for chicken broth to make this dish vegetarian.
• For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
• Using an oven-safe cast iron skillet is crucial for seamless stovetop-to-oven cooking.
• To make this dish gluten-free, ensure your broth and all seasonings are gluten-free certified.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
• For a vegan version, substitute cream cheese and heavy cream with plant-based alternatives, though textural differences will occur.

Keywords: Melting cabbage, creamy Tuscan sauce, baked cabbage wedges, Tuscan side dish, cream cheese sauce, sun-dried tomatoes, Parmesan cabbage