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Marry Me Melting Cabbage

Fall in Love with Marry Me Melting Cabbage Tonight

Discover the delightful Marry Me Melting Cabbage, a show-stopping dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage
  • 1 head Green Cabbage Choose local varieties for the freshest taste.
  • 2 tablespoons Olive Oil Can be swapped with canola oil.
  • 2 tablespoons Butter Consider vegan butter for a dairy-free alternative.
For the Sauce
  • 1 medium Red Onion Yellow onion is a great substitute.
  • 4 cloves Garlic Opt for fresh garlic for better flavor.
  • 1 cup Low-Sodium Chicken Broth Use vegetable broth for a vegetarian version.
  • 4 ounces Cream Cheese Replace with silken tofu for a vegan option.
  • 1 cup Heavy Cream Coconut cream works for a dairy-free version.
  • ½ cup Sun-Dried Tomatoes Fresh tomatoes can provide a different texture.
  • 1 teaspoon Dried Oregano Feel free to use fresh herbs for a brighter taste.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • to taste Salt
  • to taste Black Pepper
  • to taste Red Pepper Flakes Omit for a milder dish.
For the Finish
  • ¼ cup Grated Parmesan Cheese Nutritional yeast can be used for a vegan substitute.
  • to taste Fresh Parsley Basil can serve as an alternative.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice the green cabbage into wedges, keeping the core intact.
  3. In your oven-safe skillet, heat 2 tablespoons of olive oil over medium heat and sear the cabbage wedges cut-side down for 2-3 minutes until golden brown.
  4. Remove the seared cabbage, sauté 1 sliced red onion in the same skillet until softened, about 4-5 minutes, then add 4 minced garlic cloves and cook until fragrant, about 1 minute.
  5. Pour in 1 cup of low-sodium chicken broth, scraping the bottom to release browned bits, and whisk in 4 ounces of cream cheese until smooth.
  6. Stir in 1 cup of heavy cream, ½ cup of finely chopped sun-dried tomatoes, 1 teaspoon each of dried oregano, thyme, and rosemary. Let it simmer for 3-4 minutes.
  7. Gently place the seared cabbage back into the skillet and coat in the creamy sauce. Cover and bake for 45 minutes.
  8. Remove the cover, baste the cabbage with the sauce, and bake for an additional 15-20 minutes until fork-tender.
  9. Sprinkle fresh parsley and ¼ cup of grated Parmesan cheese over the top before serving warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 8gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Choose heavy heads of cabbage with tightly packed leaves for the best flavor. Adjust sauce consistency as desired.

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