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Marry Me Melting Cabbage

Marry Me Melting Cabbage: Creamy Comfort to Win Hearts

Discover Marry Me Melting Cabbage, a creamy comfort dish that elevates simple cabbage into a heart-winning masterpiece.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Cabbage
  • 1 head Green Cabbage Savoy cabbage can make for a more delicate texture.
  • 2 tablespoons Olive Oil Avocado oil or melted butter are great substitutes.
For the Sauce
  • 2 tablespoons Butter Use more olive oil for a dairy-free version.
  • 1 cup Red Onion Substitute with yellow onion or shallots if needed.
  • 3 cloves Garlic Minced fresh garlic will maximize flavor impact.
  • 1 cup Chicken Broth Vegetable broth makes for a perfect vegetarian option.
  • 4 ounces Cream Cheese Silken tofu can lighten the dish if desired.
  • 1 cup Heavy Cream Coconut cream works well for a dairy-free alternative.
  • 1/2 cup Sun-Dried Tomatoes Using tomatoes in oil enhances flavor further.
  • 1 teaspoon Dried Oregano Fresh herbs yield a more vibrant taste.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Salt Adjust according to your taste preference.
  • 1 teaspoon Black Pepper Adjust according to your taste preference.
  • 1/4 teaspoon Red Pepper Flakes Optional for added heat.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be substituted for a vegan option.
  • 1/4 cup Fresh Parsley Chives or basil make a delightful alternative.

Equipment

  • cast iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cut the head of green cabbage into 8 wedges, leaving the core intact.
  3. In a 12-inch cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat and sear the cabbage wedges for 2-3 minutes per side until golden brown.
  4. Lower the heat to medium, add 2 tablespoons of butter, and saute chopped red onion for 2-3 minutes until soft. Add minced garlic for the last 30 seconds.
  5. Pour in about 1 cup of chicken broth to deglaze the skillet, scraping up any browned bits from the bottom.
  6. Whisk in 4 ounces of cream cheese until smooth. Gradually stir in 1 cup of heavy cream along with sun-dried tomatoes, herbs, salt, pepper, and optional red pepper flakes. Allow to simmer for 2-3 minutes.
  7. Stir in freshly grated Parmesan cheese and return the cabbage wedges to the skillet, spooning the creamy sauce over the top.
  8. Cover the skillet and bake for 45 minutes. Remove cover and baste cabbage before baking an additional 15-20 minutes.
  9. Let the dish rest for 5 minutes, then garnish with freshly chopped parsley and additional Parmesan cheese before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage and reheat gently in a skillet.