There are certain dishes that just demand attention—recipes that combine elegance with comfort and make your taste buds sigh in delight. The Marry Me Melting Cabbage is one such creation. With tender cabbage wedges bathed in a rich, creamy sauce full of sun-dried tomatoes, herbs, and Parmesan, this dish feels indulgent while still showcasing the natural sweetness and texture of the cabbage.
The first time you make this recipe, the aroma alone will turn your kitchen into a cozy haven. The process of searing cabbage until golden, then baking it in a luxurious cream sauce, transforms a humble vegetable into a centerpiece dish worthy of any dinner table. Its layers of flavor, from garlic and red onion to thyme, oregano, and a touch of red pepper flakes, create a balance of savory, sweet, and lightly spicy that keeps everyone coming back for seconds.
Whether you’re cooking for a special occasion or a weeknight dinner that deserves a touch of sophistication, this recipe delivers. It’s approachable, flavorful, and adaptable—an unforgettable way to make cabbage the star of the meal.
Recipe Overview
Marry Me Melting Cabbage features thick wedges of green cabbage seared until golden, then baked in a creamy, herbed sauce with cream cheese, heavy cream, sun-dried tomatoes, and Parmesan. The combination creates a melt-in-your-mouth texture with bold, layered flavors. This dish is a showstopper, perfect as a side or even a vegetarian main when paired with grains or protein.
Ingredients & Instructions
Ingredients
- 1 head green cabbage, cut into 8 wedges with core intact
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ cup finely diced red onion
- 4 cloves garlic, minced
- 1 cup low-sodium chicken or vegetable broth
- 4 oz cream cheese, cubed
- 1 cup heavy cream
- ½ cup sun-dried tomatoes in oil, julienned
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Chopped fresh parsley for garnish
- Extra Parmesan for serving
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Cut the cabbage into 8 wedges, keeping the core intact. This helps the wedges hold together during searing and baking.
2. Sear the Cabbage
Heat olive oil in a large 12-inch oven-safe skillet over medium-high heat. Sear the cabbage wedges 2–3 minutes per side until golden brown. Remove the wedges and place on a plate. Season lightly with salt and pepper.
3. Cook the Aromatics
Reduce heat to medium. Add butter to the skillet and cook the red onion for 2–3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
4. Build the Sauce
Pour in broth to deglaze the pan, scraping up any browned bits. Add cream cheese and whisk until smooth and melted. Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, salt, black pepper, and optional red pepper flakes. Let simmer for 2–3 minutes.
5. Add Parmesan
Stir in Parmesan cheese until fully incorporated, creating a thick, creamy, and flavorful sauce.
6. Bake the Cabbage
Nestle the seared cabbage wedges back into the skillet. Spoon sauce generously over the top. Cover with foil or skillet lid and bake for 45 minutes.
7. Finish Baking
Uncover the skillet, baste the cabbage with the sauce, and bake for another 15–20 minutes until the cabbage is fork-tender and the sauce is bubbly.
8. Garnish and Serve
Let the dish rest for 5 minutes. Garnish with chopped parsley and extra Parmesan before serving. The result is creamy, tender, and beautifully fragrant cabbage wedges that melt in your mouth.
Cooking Tips & Variations
1. Herb Flexibility
- Use fresh herbs instead of dried for a brighter flavor.
- Swap thyme and oregano for sage or tarragon for a unique twist.
2. Spice Levels
- Red pepper flakes add a subtle kick. Adjust to taste or omit for a milder version.
3. Cream Options
- Half-and-half can replace heavy cream for a lighter dish.
- For a dairy-free option, use coconut cream and vegan Parmesan.
4. Sun-Dried Tomatoes
- Choose oil-packed tomatoes for richer flavor; dry-packed tomatoes should be rehydrated.
5. Make Ahead
- Prepare the sauce and sear cabbage in advance; refrigerate separately and combine before baking.
Storage & Serving Suggestions
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in the oven to preserve the creamy texture.
Serving Suggestions
- Serve alongside roasted chicken, grilled fish, or steak for an elegant dinner.
- Pair with garlic bread or rice to soak up the decadent sauce.
- Ideal for holiday dinners or dinner parties where presentation matters.
The Marry Me Melting Cabbage is a testament to how a humble vegetable can be transformed into a luxurious, flavor-packed dish. Golden seared cabbage wedges bathed in a creamy, herbed sauce with sun-dried tomatoes and Parmesan create a dish that’s visually stunning and irresistibly tasty. It’s approachable enough for weeknight dinners yet impressive enough for entertaining guests. Each bite delivers a perfect balance of richness, tang, and subtle spice, making this recipe one to keep in your repertoire for years to come.
FAQs
1. Can I make this vegetarian?
Yes, use vegetable broth instead of chicken broth.
2. Can I prepare it ahead of time?
You can sear cabbage and make the sauce in advance. Combine and bake when ready.
3. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven for best results.
4. Can I use other types of cabbage?
Napa or Savoy cabbage work well, but adjust baking time as needed.
5. Can I make it dairy-free?
Yes, use coconut cream or a vegan cream substitute and dairy-free Parmesan.
Marry Me Melting Cabbage features golden cabbage wedges in a creamy, herbed sauce with sun-dried tomatoes and Parmesan. Tender, rich, and irresistible comfort food.