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Marry Me Melting Cabbage Recipe

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4.3 from 12 reviews

This vegetarian take on the classic Marry Me Chicken replaces chicken with tender cabbage wedges smothered in a creamy, flavorful sun-dried tomato sauce. Perfect for a comforting meal, the cabbage is first pan-seared to develop a deep brown crust, then baked in a rich sun-dried tomato cream sauce until fork-tender. Serve with crusty whole-grain bread, brown rice, or whole-wheat pasta to soak up the delicious sauce.

  • Author: Chef
  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 25 mins
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Gluten Free, Vegetarian

Ingredients

Vegetables and Produce

  • 1 small head green cabbage (2¼ pounds), outermost leaves removed
  • 3 cloves garlic, minced
  • Chopped fresh basil for garnish (optional)

Pantry Items and Seasonings

  • 3 tablespoons oil from sun-dried tomato jar
  • ½ cup coarsely chopped drained julienne-cut sun-dried tomatoes in oil
  • 2¼ cups no-salt-added vegetable broth
  • 1 tablespoon tomato paste
  • 1½ teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt, divided
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Dairy

  • ¼ cup heavy cream
  • ¼ cup reduced-fat cream cheese, cubed and softened
  • ½ cup grated Parmesan cheese plus 1 tablespoon, divided

Instructions

  1. Prepare the Cabbage Wedges: Preheat your oven to 350°F. Slice the cabbage in half through the root, then cut each half into four wedges about 2 inches thick, keeping the core intact to hold the wedges together.
  2. Brown the Cabbage: Heat 1 tablespoon of sun-dried tomato oil in a large enamel-coated cast-iron or stainless-steel skillet over medium-high heat. Add 4 cabbage wedges and cook for 3 to 4 minutes per side, until deeply browned. Transfer browned wedges to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and the other 4 wedges. Do not clean the skillet after this step.
  3. Make the Sun-Dried Tomato Cream Sauce: Add the sun-dried tomatoes, vegetable broth, heavy cream, tomato paste, Italian seasoning, crushed red pepper, minced garlic, softened cream cheese, ¼ teaspoon salt, and remaining 1 tablespoon oil to the skillet. Cook over medium heat, whisking constantly, until the mixture is well combined and comes to a boil, about 2 minutes.
  4. Thicken the Sauce: In a small bowl, mix the cornstarch and water until smooth. Whisk this mixture into the skillet’s sauce and remove from heat. Then whisk in ½ cup Parmesan cheese until melted and the sauce is smooth.
  5. Season and Arrange Cabbage in Sauce: Sprinkle the cabbage wedges with pepper and the remaining ¼ teaspoon salt. Nestle the wedges into the skillet, arranging them in a single slightly overlapping layer if needed.
  6. Bake Until Tender: Place the skillet or transfer the cabbage and sauce to an oven-safe dish if your skillet is not ovenproof. Bake for 50 minutes to 1 hour, flipping the cabbage halfway through, until the wedges are fork-tender and the sauce thickens slightly.
  7. Add Final Touches: Sprinkle the remaining 1 tablespoon of Parmesan cheese over the baked cabbage. Garnish with chopped fresh basil if desired before serving.

Notes

  • Keep the core intact when slicing the cabbage wedges to help them hold together during cooking.
  • Use an oven-safe skillet for baking, or transfer cabbage and sauce to a baking dish before placing in the oven.
  • Serve with crusty whole-grain bread, brown rice, or whole-wheat pasta to enjoy the sauce fully.
  • This dish can be made gluten-free by ensuring the vegetable broth and other ingredients are gluten-free certified.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.

Find it online: https://cheftinaskitchen.com/marry-me-melting-cabbage-recipe/