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Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

Heat 1 tablespoon of butter in a large oven-safe skillet or Dutch oven over medium-high heat. Place the cabbage wedges cut-side down in the hot skillet, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, or until lightly browned and caramelized. Transfer the seared cabbage to the prepared baking dish.

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the diced shallots and sauté for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another 1 minute until aromatic, being careful not to burn it.

Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Reduce heat to low.

Whisk in the Hellmann's Mayonnaise until fully incorporated and smooth. Stir in the chopped sun-dried tomatoes, grated Parmesan cheese, chili oil, dried oregano, and smoked paprika. Season with salt and black pepper to taste.

In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually whisk the cornstarch slurry into the sauce in the skillet. Continue to whisk gently until the sauce thickens slightly, about 1-2 minutes.

Pour the thickened creamy sauce evenly over the seared cabbage wedges in the baking dish, ensuring all the cabbage is well coated.

Bake for 20-25 minutes, or until the sauce is bubbly and the cabbage is tender, with a golden-brown and slightly caramelized top. The cabbage should be easily pierced with a fork.

Remove from the oven, garnish with fresh chopped parsley and additional grated Parmesan cheese if desired, and serve hot with white rice or pasta.


Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

Heat 1 tablespoon of butter in a large oven-safe skillet or Dutch oven over medium-high heat. Place the cabbage wedges cut-side down in the hot skillet, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, or until lightly browned and caramelized. Transfer the seared cabbage to the prepared baking dish.

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the diced shallots and sauté for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another 1 minute until aromatic, being careful not to burn it.

Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Reduce heat to low.

Whisk in the Hellmann's Mayonnaise until fully incorporated and smooth. Stir in the chopped sun-dried tomatoes, grated Parmesan cheese, chili oil, dried oregano, and smoked paprika. Season with salt and black pepper to taste.

In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually whisk the cornstarch slurry into the sauce in the skillet. Continue to whisk gently until the sauce thickens slightly, about 1-2 minutes.

Pour the thickened creamy sauce evenly over the seared cabbage wedges in the baking dish, ensuring all the cabbage is well coated.

Bake for 20-25 minutes, or until the sauce is bubbly and the cabbage is tender, with a golden-brown and slightly caramelized top. The cabbage should be easily pierced with a fork.

Remove from the oven, garnish with fresh chopped parsley and additional grated Parmesan cheese if desired, and serve hot with white rice or pasta.
