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Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe

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4.9 from 134 reviews

Marry Me Melting Cabbage with Creamy Tuscan Sauce is a comforting and elegant dish featuring tender oven-baked cabbage wedges smothered in a rich and creamy sauce made from cream cheese, heavy cream, sun-dried tomatoes, and aromatic Italian herbs. This flavorful recipe is perfect as a hearty side or a unique vegetarian main, combining simple ingredients into a luscious melt-in-your-mouth experience.

Ingredients

Cabbage

  • 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact

Sauté

  • 3 tbsps (45 ml) olive oil
  • 2 tbsps (28 g) butter
  • ½ cup (75 g) finely diced red onion
  • 4 cloves garlic, minced

Sauce

  • 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

To Serve

  • Chopped fresh parsley for garnish
  • Extra Parmesan for serving, to taste

Instructions

  1. Preheat and Prepare Cabbage: Preheat your oven to 375°F (190°C). Cut the cabbage into 8 wedges, making sure to keep the core intact on each wedge to hold them together during cooking.
  2. Sear Cabbage Wedges: 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-brown crust. Work in batches if necessary to avoid overcrowding. Transfer the seared wedges to a plate and season them with salt and black pepper.
  3. Sauté Aromatics: Reduce the heat to medium. Add butter to the skillet, then add the diced red onion. Cook for 2 to 3 minutes until the onion softens. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Deglaze and Build Sauce Base: Pour in the chicken broth, scraping the pan to loosen any browned bits for extra flavor.
  5. Melt Cream Cheese: Add the softened cream cheese to the skillet and whisk until it melts completely into a smooth sauce.
  6. Add Cream and Flavorings: Stir in the heavy cream, sun-dried tomatoes, dried oregano, thyme, rosemary, salt, black pepper, and optional red pepper flakes. Let the sauce simmer gently for 2 to 3 minutes to slightly thicken. Remove from heat afterward.
  7. Incorporate Parmesan: Stir in grated Parmesan cheese until fully melted and the sauce is creamy and well combined.
  8. Combine and Bake: Nestle the seared cabbage wedges back into the skillet, spooning the creamy Tuscan sauce evenly over the tops. Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes.
  9. Finish Baking: Remove the foil, baste the cabbage with the sauce, and continue baking uncovered for another 15 to 20 minutes, or until the cabbage is fork-tender and the sauce is bubbling.
  10. Rest and Garnish: Let the dish rest for 5 minutes after baking. Garnish with chopped fresh parsley and extra Parmesan cheese before serving to enhance flavor and presentation.

Notes

  • You can substitute vegetable broth for chicken broth to keep the dish vegetarian.
  • Keeping the cabbage core intact helps hold the wedges together during cooking.
  • Use an oven-safe skillet like cast iron to sear and bake the cabbage for convenience and optimal flavor.
  • Adjust the red pepper flakes to control the heat level or omit if you prefer a milder dish.
  • This dish reheats well and flavors deepen after resting overnight.

Find it online: https://alinacooks.com/marry-me-melting-cabbage-with-creamy-tuscan-sauce-recipe/