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Marry Me Melting Cabbage with Creamy Tuscan Sauce Recipe

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4.5 from 143 reviews

Marry Me Melting Cabbage with Creamy Tuscan Sauce is a comforting and flavorful dish featuring tender cabbage wedges bathed in a rich, creamy sauce infused with sun-dried tomatoes, garlic, and aromatic herbs. The cabbage is first seared to develop a golden crust, then slow-baked in an oven-safe skillet with a luscious Tuscan cream sauce until fork-tender and meltingly soft. Topped with Parmesan and fresh parsley, this elegant yet rustic recipe makes a perfect side or vegetarian main course.

Ingredients

Cabbage

  • 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact

For Searing and Sauce Base

  • 3 tbsps (45 ml) olive oil
  • 2 tbsps (28 g) butter
  • ½ cup (75 g) finely diced red onion
  • 4 cloves garlic, minced

For the Sauce

  • 1 cup (240 ml) low-sodium chicken broth or vegetable broth
  • 4 oz. (113 g) full-fat cream cheese, softened and cubed
  • 1 cup (240 ml) heavy cream
  • ½ cup (60 g) sun-dried tomatoes in oil, julienned
  • 1 tsp (1 g) dried oregano leaves
  • 1 tsp (1 g) dried thyme leaves
  • ½ tsp (0.5 g) dried rosemary leaves
  • 1 tsp (6 g) table salt
  • ½ tsp (1 g) black pepper
  • 1 tsp (1 g) red pepper flakes (optional)
  • ½ cup (45 g) grated Parmesan cheese

For Garnish

  • Chopped fresh parsley
  • Extra Parmesan for serving, to taste

Instructions

  1. Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the cabbage later.
  2. Prepare cabbage: Cut the cabbage head into 8 wedges, keeping the core intact so the wedges hold together during cooking.
  3. Sear cabbage: Heat olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat. Sear each cabbage wedge for 2 to 3 minutes per side until golden brown. Work in batches if the skillet is crowded. Transfer seared wedges to a plate and season with salt and pepper.
  4. Sauté aromatics: Reduce heat to medium and add butter. Cook the diced red onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds more until fragrant.
  5. Deglaze pan: Pour in chicken broth, scraping up any browned bits from the skillet bottom to build flavor.
  6. Melt cream cheese: Add the cubed cream cheese and whisk until it melts smoothly into the broth.
  7. Add remaining sauce ingredients: Stir in the heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, additional salt and pepper, and red pepper flakes if using. Simmer the sauce for 2 to 3 minutes until it thickens slightly, then remove from heat.
  8. Incorporate Parmesan: Stir grated Parmesan cheese into the sauce until fully melted and combined.
  9. Assemble and bake: Nestle the cabbage wedges back into the skillet and spoon the creamy Tuscan sauce evenly over them. Cover with foil or a lid and bake for 45 minutes in the preheated oven.
  10. Finish baking: Remove the foil, baste the cabbage with sauce, and bake uncovered for an additional 15 to 20 minutes until the cabbage is fork-tender and the sauce is bubbly.
  11. Rest and garnish: Allow the dish to rest for 5 minutes before serving. Garnish with chopped fresh parsley and a sprinkle of extra Parmesan cheese to taste.

Notes

  • Keep the core intact on cabbage wedges to help the pieces hold together during cooking.
  • You can substitute vegetable broth for chicken broth to make this dish vegetarian.
  • Using an oven-safe cast iron skillet ensures even heat distribution and makes baking and stovetop searing easy in one pan.
  • Adjust red pepper flakes to taste depending on your heat preference.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or in the oven.

Find it online: https://forkoria.com/marry-me-melting-cabbage-with-creamy-tuscan-sauce-recipe/