Marry Me Melting Cabbage is a wonderfully rich and comforting dish where tender wedges of green cabbage are slow-braised in a creamy Tuscan-style sauce featuring sun-dried tomatoes, garlic, and plenty of fresh herbs. This recipe yields cabbage that is meltingly tender with golden caramelized edges and a luscious, glossy sauce.
You’ll love this dish because it transforms humble cabbage into something extraordinarily flavorful, combining savory, tangy, and slightly spicy elements with creamy cheese and herbs. It is effortless since the oven slowly does the work, and it’s impressive enough to serve as a side or even a main for a cozy meal.
Ingredients
- 1 small head green cabbage (2¼ pounds), outer leaves removed and cut into 8 wedges with the core intact
- 3 tablespoons sun-dried tomato oil (from jar)
- ½ cup coarsely chopped, drained julienne-cut sun-dried tomatoes in oil
- 2¼ cups no-salt-added vegetable broth
- ¼ cup heavy cream
- 1 tablespoon tomato paste
- 1½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- ¼ cup reduced-fat cream cheese, softened and cubed
- ½ teaspoon salt (divided)
- 2 teaspoons cornstarch
- 2 teaspoons water
- ½ cup grated Parmesan cheese (plus 1 tablespoon for topping)
- ¼ teaspoon ground black pepper
- Chopped fresh basil for garnish (optional)
Instructions
Preheat your oven to 350°F (180°C). Slice the cabbage in half through the root, then cut each half into four wedges around 2 inches thick, keeping the core intact so the wedges hold together during cooking.
Heat 1 tablespoon of the sun-dried tomato oil in a large skillet over medium-high heat. Add four cabbage wedges and cook until deeply browned on both sides, about 3 to 4 minutes per side. Transfer these browned wedges to a large rimmed baking sheet. Repeat this process with the remaining cabbage wedges and another tablespoon of oil, leaving all the lovely browned bits in the skillet.
Add the chopped sun-dried tomatoes, vegetable broth, heavy cream, tomato paste, Italian seasoning, crushed red pepper flakes, minced garlic, softened cream cheese, ¼ teaspoon salt, and the remaining oil to the skillet. Cook the mixture over medium heat, whisking constantly until everything is well combined and comes to a boil, roughly 2 minutes.
In a small bowl, combine cornstarch and water and whisk thoroughly until smooth. Stir this slurry into the sauce in the skillet and remove from heat once mixed. Whisk in ½ cup of grated Parmesan cheese until melted and smooth, about one minute.
Season the browned cabbage wedges with the remaining salt and black pepper, then nestle them into the skillet so they fit snugly in a single layer with slight overlap if needed.
Transfer the skillet to the oven and bake for 50 minutes to 1 hour, flipping the cabbage wedges halfway through cooking. The cabbage should become fork-tender, and the sauce will thicken slightly.
Before serving, sprinkle the cabbage wedges with the remaining tablespoon of Parmesan cheese and garnish with chopped fresh basil if desired.
My Best Tips for Success
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Keep the core intact when cutting cabbage wedges to help them hold together during cooking.
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Sear the cabbage well for a caramelized, flavorful crust before baking.
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Whisk sauce ingredients constantly as it heats to avoid lumps and ensure smoothness.
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Use the cornstarch slurry to thicken the sauce nicely without it being gloopy.
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Flip the cabbage halfway through baking for even tenderness and browning.
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Let the baked cabbage rest briefly before serving for flavors to meld.
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Fresh basil garnish adds a bright, herby finish to the dish.
Delicious Variations to Try
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Substitute vegetable broth with chicken broth for richer flavor.
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Add a splash of white wine or lemon juice to the sauce for acidity.
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Mix in sautéed mushrooms or baby spinach for extra veggies.
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Top with toasted pine nuts or walnuts for crunch.
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Use goat cheese or ricotta in place of cream cheese for variation.
Frequently Asked Questions
Can I prepare Marry Me Melting Cabbage ahead of time?
Yes, it reheats beautifully and flavors deepen when kept overnight in the fridge.
Is this dish vegetarian or vegan?
It is vegetarian; to make vegan, use vegan cream cheese and plant-based cream.
How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Can I freeze the cabbage dish?
Freezing is possible but texture may change slightly; best consumed fresh.
What is the best pan for this recipe?
An oven-safe cast iron or stainless-steel skillet works perfectly for searing and baking.
How to know when cabbage is done?
The wedges should be fork-tender and sauce thickened but not dry.
Marry Me Melting Cabbage
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Tender roasted green cabbage wedges soaked in creamy Tuscan-inspired sauce with sun-dried tomatoes, garlic, Italian herbs, and Parmesan. Slowly baked until meltingly soft with caramelized edges for rich, tangy, herby flavor.
Ingredients
Cabbage and Sauce
1 small head green cabbage (about 2¼ lbs), outer leaves removed, cut into 8 wedges with core intact
3 tbsp sun-dried tomato oil (from jar)
½ cup coarsely chopped sun-dried tomatoes in oil
2¼ cups no-salt-added vegetable broth
¼ cup heavy cream
1 tbsp tomato paste
1½ tsp Italian seasoning
¼ tsp crushed red pepper flakes
3 garlic cloves, minced
¼ cup reduced-fat cream cheese, softened and cubed
½ tsp salt, divided
2 tsp cornstarch
2 tsp water
½ cup grated Parmesan cheese (plus 1 tbsp for topping)
¼ tsp black pepper
Chopped fresh basil for garnish (optional)
Instructions
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Preheat oven: Set to 350°F (180°C). Cut cabbage into eight wedges, keeping core attached to maintain structure.
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Brown cabbage: Heat 1 tbsp tomato oil in a skillet over medium‑high heat. Sear four cabbage wedges 3–4 minutes per side until caramelized. Transfer to a rimmed baking dish. Repeat with remaining wedges and another tbsp oil.
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Make sauce: In the same skillet, add chopped sun‑dried tomatoes, broth, cream, tomato paste, Italian seasoning, red pepper flakes, garlic, cream cheese, ¼ tsp salt, and remaining oil. Whisk over medium heat until combined and bubbling.
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Thicken sauce: Mix cornstarch with water in a small bowl, then pour into the skillet. Stir until sauce thickens slightly. Remove from heat and whisk in ½ cup Parmesan until melted and smooth.
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Bake cabbage: Sprinkle cabbage with remaining salt and black pepper. Pour sauce over and around wedges. Bake uncovered 50–60 minutes, flipping halfway through, until cabbage is tender and lightly browned.
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Finish & serve: Sprinkle with remaining Parmesan and garnish with basil if desired. Let rest a few minutes before serving.
Notes
Keep cabbage core to maintain wedge shape.
Sear well for deeper flavor.
Whisk sauce constantly to avoid lumps.
Flip wedges for even cooking.
Let rest after baking to set sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish, Vegetarian
- Method: Braising / Baking
- Cuisine: Tuscan-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 230
- Sugar: 7 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: melting cabbage recipe, creamy sun-dried tomato cabbage, tuscan cabbage bake, baked parmesan cabbage, comforting vegetarian casserole
