Marry Me Melting Cabbage
Marry Me Melting Cabbage
Ingredients
For the Melting Cabbage
- 1 head green cabbage, about 2 1/2 pounds, cored and cut into 8 wedges
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Marry Me Sauce
- 1 tablespoon olive oil
- 4 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 cup chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Prepare the cabbage by coring it and cutting it into 8 equal wedges. Try to keep the core intact on each wedge to hold the leaves together.
⏱️ 5 min•🌡️ 375
- 2
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large oven-safe skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, carefully place the cabbage wedges cut-side down in a single layer. You may need to do this in batches if your skillet isn't large enough.
⏱️ 5 min
- 3
Sear the cabbage for 3-4 minutes per side, until deeply golden brown and slightly caramelized. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper during searing.
⏱️ 8 min
- 4
Once all cabbage is seared, return it all to the skillet (if cooked in batches). Pour in 1 cup of vegetable broth. Bring to a simmer, then cover the skillet (or tightly cover with foil if no lid) and transfer to the preheated oven.
⏱️ 2 min
- 5
Bake for 25-30 minutes, or until the cabbage is very tender and easily pierced with a fork. Remove from the oven and set aside.
⏱️ 30 min•🌡️ 375
- 6
While the cabbage is baking, prepare the Marry Me sauce. In a separate medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes until fragrant.
⏱️ 5 min
- 7
Pour in the heavy cream and chicken broth. Stir in the dried oregano and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, stirring occasionally, until it slightly thickens.
⏱️ 7 min
- 8
Remove the sauce from the heat and stir in the grated Parmesan cheese until fully melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 3 min
- 9
To serve, arrange the tender melting cabbage wedges on plates. Spoon a generous amount of the Marry Me sauce over each cabbage wedge. Garnish with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Melting Cabbage
For the Melting Cabbage
- 1 head green cabbage, about 2 1/2 pounds, cored and cut into 8 wedges
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Marry Me Sauce
- 1 tablespoon olive oil
- 4 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 cup chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Prepare the cabbage by coring it and cutting it into 8 equal wedges. Try to keep the core intact on each wedge to hold the leaves together.
⏱️ 5 min•🌡️ 375 - 2
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large oven-safe skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, carefully place the cabbage wedges cut-side down in a single layer. You may need to do this in batches if your skillet isn't large enough.
⏱️ 5 min - 3
Sear the cabbage for 3-4 minutes per side, until deeply golden brown and slightly caramelized. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper during searing.
⏱️ 8 min - 4
Once all cabbage is seared, return it all to the skillet (if cooked in batches). Pour in 1 cup of vegetable broth. Bring to a simmer, then cover the skillet (or tightly cover with foil if no lid) and transfer to the preheated oven.
⏱️ 2 min - 5
Bake for 25-30 minutes, or until the cabbage is very tender and easily pierced with a fork. Remove from the oven and set aside.
⏱️ 30 min•🌡️ 375 - 6
While the cabbage is baking, prepare the Marry Me sauce. In a separate medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes until fragrant.
⏱️ 5 min - 7
Pour in the heavy cream and chicken broth. Stir in the dried oregano and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, stirring occasionally, until it slightly thickens.
⏱️ 7 min - 8
Remove the sauce from the heat and stir in the grated Parmesan cheese until fully melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 3 min - 9
To serve, arrange the tender melting cabbage wedges on plates. Spoon a generous amount of the Marry Me sauce over each cabbage wedge. Garnish with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 5 min