Introduction

Marry Me Melting Cabbage is a creamy, comforting dish that transforms humble cabbage into a rich and flavorful centerpiece. With a luscious blend of cream cheese, herbs, and sun-dried tomatoes, this recipe promises a cozy meal perfect for any dinner.

Marry Me Melting Cabbage: A Creamy Comfort Food Delight Recipe - Recipe Image

Ingredients

1 head Green Cabbage (cut into wedges)
2 tablespoons Olive Oil (or vegetable oil)
3 tablespoons Butter (or plant-based butter for dairy-free)
1 medium Red Onion (or shallots for milder flavor)
3 cloves Garlic (minced)
1 cup Low-Sodium Chicken Broth (or vegetable broth for vegetarian)
8 ounces Full-Fat Cream Cheese (or vegan cream cheese)
1 cup Heavy Cream (or coconut cream for non-dairy)
1/2 cup Sun-Dried Tomatoes (or fresh tomatoes)
1 teaspoon Dried Herbs (Oregano, Thyme, Rosemary) (or fresh herbs if available)
1 teaspoon Salt (to taste)
1/2 teaspoon Black Pepper (to taste)
1/4 teaspoon Red Pepper Flakes (optional)
1/2 cup Grated Parmesan Cheese (or nutritional yeast for vegan)
1/4 cup Chopped Fresh Parsley (or other herbs like basil)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cut the green cabbage into eight wedges, keeping the core intact to hold the wedges together.
Step 3: Heat olive oil in a skillet over medium-high heat and sear the cabbage wedges for 2-3 minutes on each side until slightly browned.
Step 4: In the same skillet, melt the butter and sauté the chopped red onion until soft, then add the minced garlic and cook for another minute.
Step 5: Pour in the chicken broth, scraping up any browned bits from the skillet. Whisk in the cream cheese until smooth.
Step 6: Stir in the heavy cream, sun-dried tomatoes, dried herbs, salt, black pepper, and red pepper flakes if using. Let the sauce simmer for 2-3 minutes.
Step 7: Add the grated Parmesan cheese and stir until melted and fully incorporated into the sauce.
Step 8: Nestle the seared cabbage wedges into the creamy sauce, cover the skillet or transfer to a baking dish and cover with foil.
Step 9: Bake in the preheated oven for 45 minutes.
Step 10: Remove the cover, baste the cabbage with the sauce, and bake uncovered for an additional 15-20 minutes to allow the top to brown slightly.
Step 11: Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley and extra Parmesan if desired.

Tips & Variations

For a vegan version, substitute dairy ingredients with plant-based cream cheese, coconut cream, and nutritional yeast instead of Parmesan.
Use shallots instead of red onion for a milder, sweeter taste in the sauce.
Fresh herbs like thyme or basil can be added at the end for a brighter, fresher flavor.
If you prefer a spicier dish, increase the red pepper flakes to your taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave, 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 make this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and check that all other ingredients contain no gluten additives.

Can I prepare the sauce ahead of time?

Absolutely. You can prepare the creamy sauce in advance and store it in the refrigerator. When ready to cook, sear the cabbage and combine with the chilled sauce before baking.

Marry Me Melting Cabbage: A Creamy Comfort Food Delight Recipe

Print Recipe

★★★★★

5 from 56 reviews

Marry Me Melting Cabbage is a creamy, comforting baked dish featuring tender cabbage wedges enveloped in a rich sauce made from cream cheese, heavy cream, sun-dried tomatoes, and Parmesan cheese. This savory recipe brings together simple ingredients into an indulgent and flavorful meal that’s perfect for cozy dinners.

Author: Bella
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

1 head Green Cabbage (cut into wedges)
1 medium Red Onion (or shallots for milder flavor)
3 cloves Garlic (minced)
1/2 cup Sun-Dried Tomatoes (or fresh tomatoes)
1/4 cup Chopped Fresh Parsley (or other herbs like basil)

Dairy & Fats

2 tablespoons Olive Oil (or vegetable oil)
3 tablespoons Butter (or plant-based butter for dairy-free)
8 ounces Full-Fat Cream Cheese (or vegan cream cheese)
1 cup Heavy Cream (or coconut cream for non-dairy)
1/2 cup Grated Parmesan Cheese (or nutritional yeast for vegan)

Liquids & Broths

1 cup Low-Sodium Chicken Broth (or vegetable broth for vegetarian)

Herbs & Spices

1 teaspoon Dried Herbs (Oregano, Thyme, Rosemary) (or fresh herbs if available)
1 teaspoon Salt (to taste)
1/2 teaspoon Black Pepper (to taste)
1/4 teaspoon Red Pepper Flakes (optional)

Instructions

Preparation: Preheat your oven to 375°F (190°C). Cut the green cabbage into eight wedges, ensuring the core stays intact to hold the wedges together during cooking.
Searing the Cabbage: Heat olive oil in a skillet over medium-high heat. Sear each cabbage wedge for 2-3 minutes on each side until slightly browned to develop flavor and texture.
Sauté Aromatics: In the same skillet, add butter and sauté the chopped red onion until soft and translucent. Add minced garlic and cook for an additional minute until fragrant.
Form the Sauce Base: Pour in the low-sodium chicken broth, scraping the skillet’s browned bits to incorporate flavor. Whisk in the cream cheese until smooth and fully combined.
Add Cream and Tomatoes: Stir in heavy cream, sun-dried tomatoes, dried herbs, salt, black pepper, and optional red pepper flakes. Let the sauce simmer gently for 2-3 minutes to blend the flavors.
Melt Parmesan Cheese: Mix in the grated Parmesan cheese until melted and smoothly integrated into the sauce, enriching the creamy texture.
Bake the Cabbage: Place the seared cabbage wedges nestle-style into the sauce within the skillet or transfer to an oven-safe dish. Cover and bake in the preheated oven for 45 minutes.
Finish Baking: Remove the cover, baste the cabbage with sauce, and continue baking uncovered for an additional 15-20 minutes until the cabbage is tender and the sauce slightly thickened and golden on top.
Rest and Garnish: Allow the dish to rest for 5 minutes after removing from the oven. Garnish with chopped fresh parsley and extra grated Parmesan before serving for a fresh, flavorful finish.

Notes

You can substitute plant-based butter and vegan cream cheese to make this recipe dairy-free.
Using vegetable broth instead of chicken broth makes it suitable for vegetarians.
Keep the cabbage wedges intact by not cutting through the core to maintain structure during baking.
If you prefer a spicier dish, increase the red pepper flakes to taste.
This dish pairs well with crusty bread or roasted meats as a hearty side.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: creamy cabbage, baked cabbage, comfort food, vegetable casserole, Marry Me Melting Cabbage, creamy cabbage wedges, vegetarian cabbage recipe