Description

Melting Cabbage is a creamy, comforting dish featuring tender cabbage wedges simmered in a rich sauce of cream cheese, heavy cream, sun-dried tomatoes, and aromatic herbs. Seared to golden perfection and finished in the oven, this recipe offers a luscious blend of flavors and textures perfect for a cozy meal.

Ingredients

Scale

Vegetables

1 head Green Cabbage (Choose local varieties for the freshest taste.)
1 medium Red Onion (Yellow onion works as a great substitute.)
4 cloves Garlic (Opt for fresh garlic, but garlic powder can be used.)
1/2 cup Sun-Dried Tomatoes (Fresh tomatoes can offer a different texture.)
1/4 cup Fresh Parsley (Basil can be used as a substitute.)

Dairy & Fats

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.)
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 Grated Parmesan Cheese (Nutritional yeast can be used for vegan.)

Liquids & Broth

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

Herbs & Spices

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.)

Instructions

Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the cabbage later.
Slice Cabbage: Cut the green cabbage into eight wedges, ensuring the core remains intact to hold the wedges together during cooking.
Sear Cabbage: Heat olive oil in a large skillet and sear each cabbage wedge for 2-3 minutes per side until they achieve a golden-brown color, which adds flavor and texture.
Sauté Onion and Garlic: In the same skillet, add sliced red onion and cook until softened, then add minced garlic and sauté briefly to release their aromas.
Deglaze and Make Sauce: Pour in the low-sodium chicken broth to deglaze the pan, scraping up any browned bits. Whisk in the cream cheese until smooth, then stir in 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.
Combine and Bake: Nestle the seared cabbage wedges into the sauce, ensuring they are well-coated. Cover the skillet or transfer to an oven-safe dish and bake in the preheated oven for 45 minutes, allowing the cabbage to become tender and absorb the creamy sauce.
Baste and Continue Baking: Remove the cover and baste the cabbage with the sauce to keep it moist. Return to the oven and bake uncovered for an additional 15-20 minutes to thicken the sauce and develop a slightly caramelized finish.
Garnish and Serve: Once baked, sprinkle grated Parmesan cheese and fresh parsley over the cabbage wedges before serving to add a burst of fresh flavor and richness.

Notes

For a vegetarian or vegan version, substitute chicken broth with vegetable broth, cream cheese with silken tofu, butter with vegan butter, heavy cream with coconut cream, and Parmesan cheese with nutritional yeast.
You can use yellow onion instead of red onion if preferred.
Adjust the red pepper flakes according to your heat tolerance, or omit entirely for a milder dish.
Sun-dried tomatoes add texture and tang; fresh tomatoes can be used but will alter the consistency of the sauce.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Melting Cabbage, creamy cabbage recipe, baked cabbage, comfort food, creamy vegetable dish