Marry Me Melting Cabbage
Marry Me Melting Cabbage
Ingredients
For the Melting Cabbage
- 1 green cabbage, medium head, cut into 8 wedges through the core
- 2 tablespoons unsalted butter
- 2 shallots, large, finely diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup Hellmann's Mayonnaise
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 1/2 tablespoons chili oil, or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 2 min
- 7
Pour the thickened creamy sauce evenly over the seared cabbage wedges in the baking dish, ensuring all the cabbage is well coated.
⏱️ 2 min
- 8
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.
⏱️ 25 min•🌡️ 400
- 9
Remove from the oven, garnish with fresh chopped parsley and additional grated Parmesan cheese if desired, and serve hot with white rice or pasta.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Melting Cabbage
For the Melting Cabbage
- 1 green cabbage, medium head, cut into 8 wedges through the core
- 2 tablespoons unsalted butter
- 2 shallots, large, finely diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup Hellmann's Mayonnaise
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 1/2 tablespoons chili oil, or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 10 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 2 min - 7
Pour the thickened creamy sauce evenly over the seared cabbage wedges in the baking dish, ensuring all the cabbage is well coated.
⏱️ 2 min - 8
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.
⏱️ 25 min•🌡️ 400 - 9
Remove from the oven, garnish with fresh chopped parsley and additional grated Parmesan cheese if desired, and serve hot with white rice or pasta.
⏱️ 1 min