Introduction

Marry Me Melting Cabbage is a creamy, comforting dish that transforms humble cabbage into a rich and flavorful meal. With a luscious cream cheese sauce and tender roasted cabbage wedges, it’s perfect for cozy dinners or special occasions.

A pan with a large wedge of roasted cabbage sits in a creamy sauce, showing about six visible layers of pale yellow to light golden cabbage leaves stacked tightly. The cabbage has a slight char on the edges and some dried red tomato bits scattered on top, with fresh green parsley sprinkled over it. The creamy sauce around the cabbage is speckled with herbs and spices, and a wooden spoon lifts one wedge, revealing the soft interior layers. The pan rests on a white marbled surface with some fresh green parsley visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head Green Cabbage, cut into wedges
2 tablespoons Olive Oil or vegetable oil
3 tablespoons Butter or plant-based butter for dairy-free
1 medium Red Onion or shallots for milder flavor
3 cloves Garlic, minced
1 cup Low-Sodium Chicken Broth or vegetable broth for vegetarian
8 ounces Full-Fat Cream Cheese or vegan cream cheese
1 cup Heavy Cream or coconut cream for non-dairy
1/2 cup Sun-Dried Tomatoes or fresh tomatoes
1 teaspoon Dried Herbs (Oregano, Thyme, Rosemary) or fresh herbs if available
1 teaspoon Salt, to taste
1/2 teaspoon Black Pepper, to taste
1/4 teaspoon Red Pepper Flakes (optional)
1/2 cup Grated Parmesan Cheese or nutritional yeast for vegan
1/4 cup Chopped Fresh Parsley or other herbs like basil

Instructions

Step 1: Preheat your oven to 375°F (190°C). Cut the green cabbage into eight wedges, keeping the core intact to hold the wedges together.
Step 2: Heat the olive oil in a large cast iron skillet over medium-high heat. Sear the cabbage wedges for 2-3 minutes on each side until lightly browned.
Step 3: In the same skillet, reduce heat to medium and melt the butter. Add the chopped red onion and sauté until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute.
Step 4: Pour in the chicken broth while scraping up any browned bits from the bottom of the skillet. Whisk in the cream cheese until smooth and combined.
Step 5: Add the heavy cream, sun-dried tomatoes, dried herbs, salt, black pepper, and red pepper flakes if using. Simmer gently for 2-3 minutes to blend flavors.
Step 6: Stir in the grated Parmesan cheese until it melts fully into the sauce, creating a creamy texture.
Step 7: Nestle the seared cabbage wedges back into the skillet, spoon some sauce over them, then cover with a lid or foil. Transfer the skillet to the preheated oven and bake for 45 minutes.
Step 8: Remove the cover, baste the cabbage with the sauce, and bake uncovered for an additional 15-20 minutes until the cabbage is tender and the sauce is bubbling.
Step 9: Let the dish rest for 5 minutes before garnishing with chopped fresh parsley and extra Parmesan cheese. Serve warm.

Tips & Variations

For a dairy-free version, substitute butter with plant-based butter, cream cheese with vegan cream cheese, and heavy cream with coconut cream.
Using shallots instead of red onion offers a milder, sweeter flavor.
Make sure to sear the cabbage well to develop a caramelized flavor that enriches the final dish.
Add fresh herbs like basil or thyme just before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or cream to loosen the sauce if it has thickened.

How to Serve

A whole cabbage cut into thick wedges, each wedge showing several layers of pale green and creamy white leaves, sits in a black pan. The cabbage is covered in a creamy light brown sauce with small bits of herbs and black pepper specks. Sun-dried tomato pieces, dark red and wrinkled, are scattered on top of the cabbage and around it in the sauce. Small green parsley bits are sprinkled over the cabbage for color. A wooden spoon is lifting one wedge slightly, showing the sauce dripping slightly over the layers. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cabbage for this recipe?

Yes, while green cabbage is traditional, you can try savoy or napa cabbage for a different texture and flavor. Adjust cooking times slightly as needed.

Is this dish suitable for vegetarians?

Absolutely. By using vegetable broth instead of chicken broth and choosing vegan versions of butter, cream cheese, and Parmesan, this recipe easily adapts to a vegetarian or vegan diet.