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Marry Me Melting Cabbage

Marry Me Melting Cabbage: Comfort Food With a Creamy Twist

Marry Me Melting Cabbage is a creamy, vegetarian dish that transforms simple cabbage into a culinary masterpiece, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage
  • 1 head Green Cabbage Choose local varieties for better flavor.
  • 2 tablespoons Olive Oil Can be swapped with canola oil for a lighter taste.
  • 2 tablespoons Butter Use vegan butter for a dairy-free version.
For the Sauce
  • 1 medium Red Onion Yellow onion works well too.
  • 4 cloves Garlic Fresh garlic is best.
  • 2 cups Low-Sodium Chicken Broth Switch to vegetable broth for vegetarian needs.
  • 8 ounces Cream Cheese Silken tofu is a lighter substitute.
  • 1 cup Heavy Cream Trade it for coconut cream for a dairy-free option.
  • 1/2 cup Sun-Dried Tomatoes Fresh tomatoes can be used for variety.
  • 1 teaspoon Dried Oregano Fresh herbs brighten the flavor.
  • 1 teaspoon Dried Thyme Fresh herbs brighten the flavor.
  • 1 teaspoon Dried Rosemary Fresh herbs brighten the flavor.
  • 1 teaspoon Salt Adjust to your preference.
  • 1/2 teaspoon Black Pepper Adjust to your preference.
  • 1/4 teaspoon Red Pepper Flakes Omit for less heat.
  • 1/4 cup Grated Parmesan Cheese Nutritional yeast can work as a vegan alternative.
  • 1/4 cup Fresh Parsley Fresh basil can be used for a delightful flavor switch.

Equipment

  • large frying pan
  • Skillet
  • Oven

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the green cabbage into 8 wedges, leaving the core intact.
  3. In a skillet, heat olive oil over medium-high heat and sear the cabbage wedges for 2-3 minutes on each side.
  4. Remove cabbage and sauté sliced red onion in the same pan for 3-4 minutes, then add minced garlic and cook for another 30 seconds.
  5. Deglaze the pan with low-sodium chicken broth, add cream cheese, and whisk until smooth.
  6. Stir in heavy cream, sun-dried tomatoes, oregano, thyme, and rosemary; let simmer for 3-4 minutes.
  7. Return seared cabbage to the skillet, ensuring it's coated with sauce, cover, and bake in the oven for 45 minutes.
  8. Baste cabbage with sauce and bake uncovered for an additional 15-20 minutes.
  9. Garnish with fresh parsley and grated Parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 40mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave. You can freeze the dish for up to 2 months.

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