Marry Me Melting Cabbage: A Creamy Comfort Food Delight Recipe

Introduction

Marry Me Melting Cabbage is a creamy, comforting dish that transforms simple cabbage into a luscious feast. With a rich cheese sauce and tender baked wedges, it’s perfect for a cozy dinner or special occasion.

Ingredients

• 1 head green cabbage (cut into wedges)
• 2 tablespoons olive oil (or vegetable oil)
• 3 tablespoons butter (or plant-based butter for dairy-free)
• 1 medium red onion (or shallots for milder flavor)
• 3 cloves garlic (minced)
• 1 cup low-sodium chicken broth (or vegetable broth for vegetarian)
• 8 ounces full-fat cream cheese (or vegan cream cheese)
• 1 cup heavy cream (or coconut cream for non-dairy)
• 1/2 cup sun-dried tomatoes (or fresh tomatoes)
• 1 teaspoon dried herbs (oregano, thyme, rosemary) (or fresh herbs if available)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 1/4 cup chopped fresh parsley (or other herbs like basil)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cut the green cabbage into eight wedges, keeping the core intact to hold the wedges together.
3. Step 3: Heat olive oil in a skillet and sear the cabbage wedges for 2-3 minutes on each side until lightly browned.
4. Step 4: In the same skillet, melt butter and sauté the chopped red onion until soft. Add minced garlic and cook for another minute.
5. Step 5: Pour chicken broth into the skillet, scraping up any browned bits from the pan. Whisk in the cream cheese until smooth.
6. Step 6: Add heavy cream, sun-dried tomatoes, dried herbs, salt, black pepper, and red pepper flakes if using. Simmer for 2-3 minutes to blend flavors.
7. Step 7: Stir in grated Parmesan cheese until melted and fully incorporated into the sauce.
8. Step 8: Arrange the seared cabbage wedges in the skillet or a baking dish with the sauce. Cover with a lid or foil and bake for 45 minutes.
9. Step 9: Remove the cover, baste the cabbage with the sauce, and bake uncovered for another 15-20 minutes until the cabbage is tender and the sauce is bubbly.
10. Step 10: Let the cabbage rest for 5 minutes before garnishing with fresh parsley and extra Parmesan. Serve warm.

Tips & Variations

• Use shallots instead of red onion for a milder, sweeter flavor.
• Swap chicken broth for vegetable broth to keep the dish vegetarian or vegan with appropriate cheese substitutes.
• Add a pinch of nutmeg to the cream sauce for extra warmth and depth.
• Try fresh sun-dried tomatoes packed in oil for a richer taste.
• For a spicy twist, increase the red pepper flakes or add a splash of hot sauce.

Storage

Store leftover Marry Me Melting Cabbage in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in a microwave until heated through, stirring to restore the creamy sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this recipe?

Yes, green cabbage works best due to its sturdy texture, but you can try Savoy or Napa cabbage. Keep in mind that softer cabbages may require less baking time.

Is this dish suitable for vegans?

Absolutely. Use plant-based butter, vegan cream cheese, coconut cream, vegetable broth, and nutritional yeast instead of Parmesan to create a delicious vegan version.

Marry Me Melting Cabbage: A Creamy Comfort Food Delight Recipe

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★★★★★

4.9 from 119 reviews

Marry Me Melting Cabbage is a creamy, comforting dish featuring tender wedges of green cabbage simmered and baked in a rich, cheesy sauce with sun-dried tomatoes and aromatic herbs. This recipe offers a luscious side or vegetarian main course that combines rustic flavors with a velvety texture, perfect for warming up any meal.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cabbage and Vegetables

• 1 head Green Cabbage (cut into wedges)
• 1 medium Red Onion (or shallots for milder flavor)
• 3 cloves Garlic (minced)
• 1/2 cup Sun-Dried Tomatoes (or fresh tomatoes)
• 1/4 cup Chopped Fresh Parsley (or other herbs like basil)

Oils and Fats

• 2 tablespoons Olive Oil (or vegetable oil)
• 3 tablespoons Butter (or plant-based butter for dairy-free)

Liquids and Dairy

• 1 cup Low-Sodium Chicken Broth (or vegetable broth for vegetarian)
• 8 ounces Full-Fat Cream Cheese (or vegan cream cheese)
• 1 cup Heavy Cream (or coconut cream for non-dairy)

Seasonings and Cheese

• 1 teaspoon Dried Herbs (Oregano, Thyme, Rosemary) (or fresh herbs if available)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black Pepper (to taste)
• 1/4 teaspoon Red Pepper Flakes (optional)
• 1/2 cup Grated Parmesan Cheese (or nutritional yeast for vegan)

Instructions

1. Preparation Steps: Preheat your oven to 375°F (190°C). Cut the green cabbage into eight wedges, keeping the core intact to hold the wedges together during cooking.
2. Sear the Cabbage: Heat olive oil in a skillet over medium-high heat. Sear the cabbage wedges for 2-3 minutes on each side until they develop a light golden-brown color.
3. Sauté Aromatics: In the same skillet, melt the butter and add the chopped red onion. Sauté until soft and fragrant, then add the minced garlic and cook for an additional minute.
4. Add Broth and Cream Cheese: Pour in the low-sodium chicken broth, scraping the skillet to loosen any browned bits. Whisk in the cream cheese to start forming a creamy sauce.
5. Incorporate Cream and Tomatoes: Stir in the heavy cream, sun-dried tomatoes, dried herbs, salt, black pepper, and optional red pepper flakes. Simmer the mixture for 2-3 minutes to blend the flavors and thicken the sauce slightly.
6. Add Parmesan Cheese: Mix in the grated Parmesan cheese until fully melted and incorporated, enriching the sauce with a salty, nutty flavor.
7. Combine and Bake: Nestle the seared cabbage wedges upright into the creamy sauce in the skillet. Cover the pan and transfer it to the preheated oven. Bake for 45 minutes, allowing the cabbage to soften and absorb the sauce.
8. Uncover and Baste: Remove the cover, baste the cabbage wedges with the sauce to keep them moist, then continue baking uncovered for another 15-20 minutes to develop a slightly golden, caramelized top layer.
9. Rest and Garnish: Let the dish rest for 5 minutes after baking. Garnish with fresh chopped parsley and extra Parmesan cheese before serving to add freshness and additional flavor.

Notes

• For a vegan version, substitute butter with plant-based butter, cream cheese with vegan cream cheese, heavy cream with coconut cream, chicken broth with vegetable broth, and Parmesan cheese with nutritional yeast.
• Keeping the cabbage core intact helps the wedges hold their shape during cooking.
• Sun-dried tomatoes add a sweet and tangy depth, but fresh tomatoes can be used as a substitute for a milder flavor.
• Adjust red pepper flakes to your heat preference or omit if you prefer no spice.
• Serve as a hearty side or a vegetarian main dish with crusty bread or grains.

Keywords: creamy cabbage recipe, baked cabbage wedges, Marry Me Melting Cabbage, comfort food, vegetarian cabbage dish, sun-dried tomatoes recipe