Introduction

Marry Me Melting Cabbage is a creamy, comforting dish that elevates simple cabbage into a rich, flavorful meal. With a luscious cheese sauce and a hint of herbs, it’s perfect for cozy dinners or special gatherings.

The dish shows a large wedge of cabbage cut into thick layers, cooked and resting in a creamy, light orange sauce with visible herbs and spices. The cabbage layers have a soft texture with a glossy finish from the sauce, and the top is garnished with scattered pieces of dark red dried tomatoes and small green herb leaves. A wooden spoon is partially lifting one section of the cabbage, revealing the tightly packed layers soaked in the sauce. The dish is in a black skillet placed on a white marbled surface, with some garlic bulbs and fresh green herbs blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cut the green cabbage into eight wedges, keeping the core intact to hold the wedges together during cooking.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Sear the cabbage wedges for 2-3 minutes on each side until lightly browned. Remove and set aside.
Step 4: In the same skillet, melt the butter and sauté the chopped red onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Whisk in the cream cheese until melted and smooth.
Step 6: Stir in the heavy cream, sun-dried tomatoes, dried herbs, salt, black pepper, and red pepper flakes if using. Let the sauce simmer gently for 2-3 minutes to thicken slightly.
Step 7: Add the grated Parmesan cheese and stir until fully melted and incorporated into the sauce.
Step 8: Nestle the seared cabbage wedges into the creamy sauce in the skillet. Cover with a lid or foil and transfer to the oven.
Step 9: Bake for 45 minutes covered, then uncover, baste the cabbage with the sauce, and bake for an additional 15-20 minutes until the cabbage is tender and sauce is bubbling.
Step 10: Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley and extra Parmesan before serving.

Tips & Variations

For a vegan version, use plant-based butter, vegan cream cheese, coconut cream, vegetable broth, and nutritional yeast instead of Parmesan.
Substitute red onion with shallots for a milder onion flavor.
Fresh herbs like thyme and rosemary can intensify the flavor if available. Add them toward the end of cooking.
If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce to the sauce.
To add texture, sprinkle toasted breadcrumbs on top during the last 10 minutes of baking for a crunchy crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or oven, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

A round cabbage wedge with multiple layers of pale yellow and light green leaves sits in a black pan filled with thick creamy sauce speckled with herbs and small chunks of sun-dried tomatoes, which are scattered on top of the cabbage and sauce. The cabbage appears seared on the edges to a light golden brown. A wooden spatula lifts one wedge part from the pan, revealing soft, cooked inner layers. Fresh green parsley leaves garnish the dish. The pan rests on a white marbled surface with a bunch of fresh parsley nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage works best for this recipe due to its mild flavor and firm texture, but you can try savoy or napa cabbage for a slightly different taste and texture.

Is this recipe suitable for vegetarians?

Yes, simply use vegetable broth instead of chicken broth and opt for plant-based dairy alternatives if desired to make it fully vegetarian or vegan.