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Sautéed cabbage wedges in a creamy sauce, garnished with grated cheese and fresh herbs, served in a skillet on a red tiled surface.
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Marry Me Melting Cabbage

Author: Sarah Bond

Ingredients

  • 1 medium head green cabbage
  • 2 Tbsp olive oil 30 mL
  • 2 Tbsp oil from the sun-dried tomatoes
  • ½ cup sun-dried tomatoes packed in oil, chopped
  • 4 cloves garlic minced
  • ½ tsp each salt, oregano, smoked paprika keep the salt out; you'll need it again later
  • ¼ tsp each ground black pepper, crushed red pepper
  • 1 cup vegetable broth
  • 4 oz cream cheese
  • 1 cup heavy cream
  • ½ cup grated parmesan
  • ½ tsp salt

Instructions

  • Preheat oven to 400°F (204°C)
  • Cut Cabbage: Cut 1 medium head green cabbage into 8 wedges, keeping the core intact so the leaves hold together.
    Cut the cabbage in half vertically from the core to the top, and then cut each of each half into four pieces, keeping the core intact.
    A cabbage cut into quarters sits on a wooden cutting board next to a knife, with a red tiled surface underneath.
  • Sear Cabbage: Heat 2 Tbsp olive oil in a large oven-safe skillet over medium/high. Add the cabbage wedges and cook for about 4 to 5 minutes per side until golden and a bit charred. You may have to work in batches. When finished, remove the cabbage from the pan.
    Four wedges of cabbage are being seared in a large gray skillet on a red tiled surface.
  • Sauce: Heat 2 Tbsp oil from the sun-dried tomatoes in the skillet, then add ½ cup sun-dried tomatoes (chopped), 4 cloves garlic (minced), and spices. Cook until garlic is fragrant, about two to three minutes.
    Stir in 1 cup vegetable broth and 4 oz cream cheese until cream cheese is mostly broken down. Small lumps are fine and will smooth out as it continues to cook
    Remove from heat and stir in 1 cup heavy cream and ½ cup grated parmesan until evenly combined.
    Large skillet with red sauce, cream, shredded cheese, and a wooden spoon on a red tiled surface.
  • Bake: Nestle the wedges into the pan of sauce. Sprinkle the wedges evenly with ½ tsp salt. Cover (with a lid or foil) and bake for 30 minutes.
    Large cabbage wedges simmer in a skillet filled with creamy, seasoned sauce, set on a red tiled surface.
  • Braise: Uncover and spoon the sauce liberally over each of the wedges. Return to the oven uncovered for 20 to 30 minutes. Cabbage should be slightly browned, and sauce should be thick and bubbling.
    Wedges of cabbage in a creamy sauce are cooked in a skillet and garnished with grated cheese and chopped herbs.

Notes

Can I make this vegan? Yes, with a few swaps. Replace the cream cheese with a vegan cream cheese alternative. Replace the parmesan with nutritional yeast (about three tablespoons) or a good-quality vegan parmesan. You can replace the heavy cream with full-fat coconut cream, which adds a faint sweetness that works well with the sun-dried tomatoes.
Can I make this ahead? Yes. Sear the cabbage and make the sauce up to two days ahead. Store separately in the fridge. When ready to bake, nestle the wedges into the reheated sauce, add the salt, and bake as directed. The flavors deepen significantly overnight, so this is genuinely worth making ahead.
Store leftovers in an airtight container in the fridge for up to four days. The sauce thickens significantly as it sits. Reheat gently on the stovetop over medium-low heat with a splash of broth or water to loosen, or in a 350°F oven covered with foil for 15 minutes.
Not recommended for freezing since both the braised cabbage texture and the cream-based sauce degrade after thawing.
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