Introduction

Marry Me Melting Cabbage is a rich and comforting dish, featuring tender cabbage wedges bathed in a creamy, flavorful sauce. This recipe combines savory herbs, sun-dried tomatoes, and melted cheese to create a unique side or vegetarian main that’s sure to impress.

A cast iron pan holds four large wedges of cabbage cooked in a creamy, light brown sauce with visible red pepper flakes and sprinkled with grated cheese and chopped green herbs. The cabbage layers are pale yellow inside with browned edges and a slightly charred texture on the outer leaves. A wooden spatula lifts one wedge, showing layered textures and sauce dripping lightly. The pan sits on a white marbled surface, surrounded by white plates and some greenery partly visible at the top left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head (900-1100 g) green cabbage cut into 8 wedges with core intact
3 tbsps (45 ml) olive oil
2 tbsps (28 g) butter
½ cup (75 g) finely diced red onion
4 cloves garlic, minced
1 cup (240 ml) low-sodium chicken broth or vegetable broth
4 oz. (113 g) full-fat cream cheese, softened and cubed
1 cup (240 ml) heavy cream
½ cup (60 g) sun-dried tomatoes in oil, julienned
1 tsp (1 g) dried oregano leaves
1 tsp (1 g) dried thyme leaves
½ tsp (0.5 g) dried rosemary leaves
1 tsp (6 g) table salt
½ tsp (1 g) black pepper
1 tsp (1 g) red pepper flakes (optional)
½ cup (45 g) grated Parmesan cheese
Chopped fresh parsley for garnish
Extra Parmesan for serving, to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C). Cut the cabbage into 8 wedges, keeping the core intact on each wedge for stability during cooking.
Step 2: Heat olive oil in a 12-inch (30 cm) oven-safe cast iron skillet over medium-high heat. Sear the cabbage wedges for 2 to 3 minutes per side until golden brown. Work in batches if necessary, then transfer wedges to a plate and season with salt and pepper.
Step 3: Reduce the heat to medium. Add butter to the skillet and cook the red onion for 2 to 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Pour in the chicken or vegetable broth to deglaze the pan, scraping up any browned bits stuck to the bottom to add flavor.
Step 5: Add the softened cream cheese and whisk until it melts into a smooth sauce.
Step 6: Stir in the heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, additional salt and pepper, and red pepper flakes if using. Let the mixture simmer gently for 2 to 3 minutes to thicken slightly, then remove from heat.
Step 7: Stir in the grated Parmesan cheese until fully melted and incorporated into the sauce.
Step 8: Return the seared cabbage wedges to the skillet, spooning some sauce over the top. Transfer the entire skillet to the preheated oven and bake for 20 to 25 minutes, or until the cabbage is tender and the sauce is bubbling.
Step 9: Garnish with chopped fresh parsley and extra Parmesan before serving.

Tips & Variations

For a vegan version, substitute cream cheese and heavy cream with plant-based alternatives and use vegetable broth instead of chicken broth.
Add a splash of white wine to the deglazing step for extra depth of flavor.
Swap Parmesan for Pecorino Romano or a sharper cheese for a different taste profile.
Serve with crusty bread to soak up the delicious creamy sauce.

Storage

Store leftover cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce may thicken upon cooling—add a splash of broth or cream when reheating to loosen it if needed.

How to Serve

The image shows two beige plates each holding one slice of layered cabbage dish covered in creamy brown sauce with visible herbs and grated cheese sprinkled on top, garnished with chopped green parsley. The cabbage layers are slightly curled and soft, soaked well in the sauce. Each plate has a silver fork and knife resting on the right side. Behind the plates, there is a large beige bowl filled with more cabbage slices, and two clear glasses of ice water with lemon slices on a white marbled surface. Nearby, there are small dishes containing dried herbs and fresh green parsley, along with salt and pepper shakers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the seared cabbage and sauce separately, then combine and bake just before serving for fresh results.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and check that your seasonings don’t contain gluten.