Groceries are expensive right now, so I’ve been leaning hard on the cheap staples. This melting cabbage with a garlicky cream sauce, sun-dried tomatoes, and Parmesan is easy, budgetfriendly, and tastes amazing.
Why You’re About to Rethink Cabbage
Transforms Basic into Craveable! Roasting brings out natural sweetness and creates crispy edges with a tender center.Pairs with Everything. Serve it with steak, roast chicken, pork, or even on its own for a simple side.Simple but Feels Elevated. Just a few ingredients turn into a side dish that looks impressive without extra work.Melting Cabbage Ingredients
Cabbage Core: Keep the core on each cabbage wedge; this is what keeps the wedges together.Skillet: Use an oven safe skillet so you can transfer it directly from the stove top to the oven.Broth: Use vegetable broth for a vegetarian version.
Creamy Tuscan Melting Cabbage Recipe
With grocery prices as high as they are, I’m looking into how I can stretch my dollar. Making this creamy Tuscan melting cabbage will do just that!
Prep: Preheat the oven to 375°F. Slice 1 large head of green cabbage into 8 wedges, keeping the core intact on each wedge. Heat a large oven-safe skillet over medium-high heat, then add olive oil. Once the oil is hot, add the cabbage and sear for 2-3 minutes per side. The cabbage should have a nice golden crust. Remove to a plate, then season with salt and black pepper to taste.Cook Onion & Garlic: To the same skillet, over medium heat, add butter. Once the butter is melted, add diced yellow onion and minced garlic. Cook for 3-4 minutes until the onions begin to soften.Deglaze Pan: Add chicken broth to the skillet to deglaze, scraping up any brown bits. Add cream cheese and whisk until fully melted and smooth.Cook Sauce: Add heavy cream, sun dried tomatoes, Italian seasoning, and grated parmesan cheese. Whisk until combined. Let the sauce simmer until it thickens slightly, about 2-3 minutes, then remove from heat.MeltingCabbage: Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.Bake: Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake the melting cabbage for an additional 15-20 minutes, until tender and golden.
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Melting Cabbage
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }Crispy edges, tender centers, and deep roasted flavor. This melting cabbage is the easiest way to make cabbage taste incredible.Course Side DishCuisine AmericanKeyword marry me melting cabbage, melting cabbage, melting cabbage in a creamy tuscan sauce, melting cabbage recipePrep Time 15 minutesminutesCook Time 1 hourhour15 minutesminutesTotal Time 1 hourhour30 minutesminutesServings 6servingsCalories 398kcalAuthor Alyssa RiversIngredients
1largehead green cabbage2tablespoonsolive oilsalt and pepper to taste2tablespoonsbuttercupdiced yellow onion3teaspoonsminced garlicabout 3 cloves1cupchicken broth4ouncescream cheese1cupheavy creamcupchopped sundried tomatoes2teaspoonsItalian seasoningcupgrated parmesanInstructions
Preheat the oven to 375 degrees Fahrenheit. Slice 1 large head green cabbage into 8 wedges, keeping the core intact on each wedge.Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. Once the oil is hot, add the cabbage and sear for 2-3 per side, until the cabbage has a nice golden crust. Remove to a plate and season with salt and pepper to tasteTo the same skillet, over medium heat, add 2 tablespoons butter. Once the butter is melted, add ½ cup diced yellow onion and 3 teaspoons minced garlic. Cook for 3-4 minutes until the onions begin to soften.Add 1 cup chicken broth to the skillet to deglaze, scraping up any brown bits. Add 4 ounces cream cheese and whisk until fully melted and smooth.Add 1 cup heavy cream½ cup chopped sundried tomatoes2 teaspoons Italian seasoning, and ½ cup grated parmesan. Whisk until combined. Let the sauce simmer until it thickens slightly; this will take about 2-3 minutes. Remove from heat. Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake for an additional 15-20 minutes, until tender and golden.Notes
Storage & Make Ahead InstructionsFridge: Store in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave in 30-second intervals, until heated through.Make Ahead: Sear the cabbage and make the sauce in advance. Assemble when ready to bake.Nutrition
Calories: 398kcalCarbohydrates: 23gProtein: 9gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 82mgSodium: 440mgPotassium: 788mgFiber: 7gSugar: 13gVitamin A: 1322IUVitamin C: 81mgCalcium: 231mgIron: 2mg
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