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