Marry Me Melting Cabbage: A Creamy Comfort Food Delight Recipe
Marry Me Melting Cabbage is a creamy, comforting dish featuring tender green cabbage wedges simmered in a rich, savory sauce made from cream cheese, heavy cream, sun-dried tomatoes, and aromatic herbs. Perfect for a cozy meal, this recipe balances sautéed cabbage with a luscious, cheesy sauce and finishes in the oven for deep flavor and melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cabbage
- 1 head Green Cabbage, cut into wedges
- 2 tablespoons Olive Oil or vegetable oil
For the Sauce
- 3 tablespoons Butter or plant-based butter for dairy-free
- 1 medium Red Onion or shallots for milder flavor, chopped
- 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
- Preheat and Prepare Cabbage: Preheat your oven to 375°F (190°C). Cut the green cabbage into eight wedges, keeping the core intact to hold the wedges together during cooking.
- Sear Cabbage: Heat olive oil in a large cast iron skillet over medium-high heat. Sear the cabbage wedges for 2-3 minutes on each side until they develop a golden-brown crust.
- Sauté Aromatics: In the same skillet, reduce heat to medium and add butter. Once melted, add chopped red onion or shallots and sauté until soft and translucent. Then add minced garlic and cook for an additional minute until fragrant.
- Create Sauce Base: Pour in the low-sodium chicken broth, scraping the bottom of the skillet to lift browned bits for flavor. Whisk in the cream cheese until smooth and combined.
- Add Cream and Seasonings: Stir in heavy cream, sun-dried tomatoes, dried herbs, salt, black pepper, and optional red pepper flakes. Let the mixture simmer for 2-3 minutes to meld the flavors.
- Incorporate Cheese: Stir in grated Parmesan cheese and cook until fully melted into the sauce, making it creamy and rich.
- Bake the Cabbage: Nestle the seared cabbage wedges into the sauce in the skillet. Cover the skillet and transfer it to the preheated oven. Bake for 45 minutes to allow the cabbage to soften and absorb the flavors.
- Finish Baking: Remove the cover, baste the cabbage with the sauce, and continue baking uncovered for an additional 15-20 minutes until the cabbage is tender and the sauce has thickened.
- Rest and Garnish: Remove from the oven and let the dish rest for 5 minutes. Garnish with chopped fresh parsley and additional Parmesan cheese before serving to enhance freshness and flavor.
Notes
- This recipe is versatile and easily adapted for dietary preferences—use plant-based butter, vegan cream cheese, and vegetable broth to make it dairy-free and vegetarian.
- Proper searing of cabbage wedges is important to develop depth of flavor and texture.
- Sun-dried tomatoes add a concentrated flavor; fresh tomatoes can be used but may yield a milder sauce.
- Feel free to adjust herbs and spices to your taste preferences for more or less heat and aroma.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.
Keywords: Melting Cabbage, Creamy Cabbage, Comfort Food, Vegetarian, Baked Cabbage, Cream Cheese Sauce, Sun-Dried Tomatoes, Easy Dinner
