Imported from the web

Marry Me Melting Cabbage

Name: Marry Me Melting Cabbage
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 medium head green cabbage (Cut into 8 wedges, keeping the core intact); 2 tbsp olive oil (For searing the cabbage); 2 tbsp oil from sun-dried tomatoes (Use the oil from the tomatoes' jar); 0.5 cup sun-dried tomatoes (Packed in oil and chopped); 4 cloves garlic (Minced); 0.5 tsp salt (For the spice mixture; keep this salt out because more is added later); 0.5 tsp dried oregano (Part of the spice mixture); 0.5 tsp smoked paprika (Part of the spice mixture); 0.25 tsp ground black pepper (Part of the spice mixture); 0.25 tsp crushed red pepper (Part of the spice mixture); 1 cup vegetable broth; 4 oz cream cheese; 1 cup heavy cream; 0.5 cup grated Parmesan (Freshly grated is recommended in the source notes); 0.5 tsp salt (Sprinkled over the cabbage before baking)

Recipe by Sarah Bond

Imported by Starr2 on SeeMeCook

Cabbage wedges are seared until golden and lightly charred, then braised in a creamy Tuscan-style sauce with sun-dried tomatoes, garlic, cream cheese, and Parmesan. This vegetarian one-pan dish finishes with tender cabbage and a thick, bubbling sauce.

4 servings90 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 medium head green cabbage (Cut into 8 wedges, keeping the core intact)
2 tbsp olive oil (For searing the cabbage)
2 tbsp oil from sun-dried tomatoes (Use the oil from the tomatoes' jar)
0.5 cup sun-dried tomatoes (Packed in oil and chopped)
4 cloves garlic (Minced)
0.5 tsp salt (For the spice mixture; keep this salt out because more is added later)
0.5 tsp dried oregano (Part of the spice mixture)
0.5 tsp smoked paprika (Part of the spice mixture)
0.25 tsp ground black pepper (Part of the spice mixture)
0.25 tsp crushed red pepper (Part of the spice mixture)
1 cup vegetable broth
4 oz cream cheese
1 cup heavy cream
0.5 cup grated Parmesan (Freshly grated is recommended in the source notes)
0.5 tsp salt (Sprinkled over the cabbage before baking)

Steps

1
Preheat the oven to 400°F (204°C).
2
Cut the cabbage in half vertically from the core to the top. Cut each half into four wedges, keeping the core intact so the leaves hold together, for 8 wedges total.
3
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
4
Add the cabbage wedges to the skillet, working in batches if necessary so the pan is not crowded. Cook for about 4 to 5 minutes per side, until the cut surfaces are golden and slightly charred.
5
Remove the seared cabbage wedges from the skillet and set them aside.
6
Heat 2 tablespoons of the oil from the sun-dried tomatoes in the same skillet.
7
Add the chopped sun-dried tomatoes, minced garlic, salt, oregano, smoked paprika, black pepper, and crushed red pepper. Cook for about 2 to 3 minutes, until the garlic is fragrant.
8
Stir in the vegetable broth and cream cheese. Continue stirring until the cream cheese is mostly broken down; small lumps are acceptable because they will smooth as the sauce continues to cook.
9
Remove the skillet from the heat. Stir in the heavy cream and grated Parmesan until evenly combined.
10
Nestle the seared cabbage wedges into the sauce in the skillet.
11
Sprinkle the remaining ½ teaspoon salt evenly over the cabbage wedges. Cover the skillet with a lid or foil and bake for 30 minutes.
12
Uncover the skillet and spoon the sauce liberally over each cabbage wedge.
13
Return the skillet to the oven, uncovered, and bake for another 20 to 30 minutes, until the cabbage is slightly browned and the sauce is thick and bubbling.

Notes

For make-ahead preparation, sear the cabbage and make the sauce up to two days ahead; store them separately in the refrigerator. When ready to bake, reheat the sauce, nestle in the cabbage, add the finishing salt, and bake as directed. The source recommends serving with crusty bread or alongside a vegetarian Caesar salad. For a vegan version, use vegan cream cheese, nutritional yeast or vegan Parmesan, and full-fat coconut cream in place of the dairy ingredients.