Introduction

Marry Me Melting Cabbage is a rich and creamy dish that transforms simple cabbage into a comforting meal you’ll want to make again and again. With its velvety sauce and savory herbs, it’s perfect as a hearty side or a satisfying main.

The image shows six pieces of baked onion halves arranged in a black tray. Each onion half is sliced in thin vertical layers that fan out slightly and have a caramelized golden-brown color on the edges. On top of the onions, there are small bits of dried red seasoning, finely grated cheese, and green herbs sprinkled over the surface, creating a textured and colorful topping. The background and surrounding surface have a soft focus, highlighting the onions’ glossy, slightly crispy texture. photo taken with an iphone --ar 4:5 --v 7

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 the leaves together.
Step 3: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the cabbage wedges for 2–3 minutes per side until golden brown. Remove and set aside.
Step 4: Add butter to the skillet, then sauté sliced red onion until softened. Add minced garlic and cook for another minute until fragrant.
Step 5: Deglaze the pan with chicken broth, scraping up any browned bits. Whisk in cream cheese until smooth and creamy.
Step 6: Stir in heavy cream, sun-dried tomatoes, dried oregano, thyme, and rosemary. Let the sauce simmer gently for 3–4 minutes.
Step 7: Return the seared cabbage wedges to the skillet, nestling them into the sauce. Cover the skillet with a lid or foil and bake in the oven for 45 minutes.
Step 8: Remove cover, baste the cabbage with sauce, and bake uncovered for an additional 15–20 minutes until the cabbage is tender and the top is slightly browned.
Step 9: Garnish with fresh parsley and grated Parmesan cheese before serving.

Tips & Variations

For a vegan version, substitute butter with vegan butter, cream cheese with silken tofu, heavy cream with coconut cream, and Parmesan cheese with nutritional yeast.
If you prefer milder flavors, omit the red pepper flakes or reduce the amount.
Fresh herbs like oregano, thyme, and rosemary can be used instead of dried for a brighter flavor.
Sun-dried tomatoes add a tangy depth, but fresh tomatoes can be used for a different texture and freshness.

Storage

Store leftover cabbage covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of broth or cream if needed to loosen the sauce.

How to Serve

This image shows a close-up of roasted cabbage wedges, arranged closely together in a pan with dark-colored edges. Each wedge has multiple layers of pale yellow-green leaves, some crisped and browned at the edges from roasting. The cabbage is topped with small pieces of deep red sun-dried tomatoes, scattered black pepper, coarse salt, and small green herb bits, creating a textured look on the surface. The background is softly blurred, emphasizing the detailed, slightly charred textures and colors of the roasted cabbage. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare it up to the point before baking and refrigerate for a day. Bake it freshly as directed before serving for best results.

Can I use a different type of cabbage?

Green cabbage works best for this recipe, but savoy or napa cabbage can be used. Adjust cooking time as needed since different cabbages vary in firmness.