Ingredients

1 head Green Cabbage (Choose local varieties for the freshest taste.)

3 tablespoons Olive Oil (Can be swapped with canola oil for a more neutral option.)

2 tablespoons Butter (Consider vegan butter for a dairy-free alternative.)

1 medium Red Onion (Yellow onion works as a great substitute.)

4 cloves Garlic (Opt for fresh garlic, but garlic powder can be used.)

1 cup Low-Sodium Chicken Broth (Use vegetable broth for a vegetarian version.)

8 ounces Cream Cheese (Replace with silken tofu for a lighter, vegan option.)

1 cup Heavy Cream (Coconut cream can be used for a dairy-free option.)

1/2 cup Sun-Dried Tomatoes (Fresh tomatoes can offer a different texture.)

1 teaspoon Dried Oregano (Fresh herbs can enhance the flavor.)

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Salt (Adjust to taste.)

1/2 teaspoon Black Pepper (Adjust to taste.)

1/4 teaspoon Red Pepper Flakes (Omit if preferred milder.)

1/2 cup Grated Parmesan Cheese (Nutritional yeast can be used for vegan.)

1/4 cup Fresh Parsley (Basil can be used as a substitute.)

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Slice the green cabbage into eight wedges, keeping the core intact to hold each wedge together.

Step 3: Heat olive oil in a large skillet over medium-high heat and sear the cabbage wedges for 2-3 minutes on each side until golden-brown. Remove and set aside.

Step 4: In the same skillet, add butter and sauté the sliced red onion until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

Step 5: Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom. Whisk in the cream cheese until the sauce is smooth.

Step 6: Stir in the heavy cream, sun-dried tomatoes, dried oregano, thyme, rosemary, salt, black pepper, and red pepper flakes. Let the sauce simmer gently for 3-4 minutes to blend the flavors.

Step 7: Return the seared cabbage wedges to the skillet, spoon the sauce over them, and cover with a lid or foil.

Step 8: Place the skillet or transfer the contents to an oven-safe dish and bake for 45 minutes.

Step 9: Remove the cover, baste the cabbage with the sauce, and bake uncovered for an additional 15-20 minutes until the cabbage is tender and the top is slightly caramelized.

Step 10: Garnish with fresh parsley and grated Parmesan cheese before serving.

Tips & Variations

For a vegan version, substitute cream cheese with silken tofu, butter with vegan butter, cream with coconut cream, and Parmesan with nutritional yeast.

If fresh cabbage is unavailable, Savoy cabbage can be a great alternative with a slightly different texture.

Adjust the red pepper flakes according to your preferred heat level or omit entirely for a milder dish.

Using fresh herbs instead of dried can brighten the flavor, especially if added just before baking.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble everything up to the baking stage, cover, and refrigerate for up to 24 hours before baking. This allows the flavors to meld even more.

Is this recipe suitable for a vegetarian diet?

By using vegetable broth instead of chicken broth, this recipe is perfect for vegetarians. For a vegan option, also replace the dairy ingredients as suggested in the tips.