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Marry Me Melting Cabbage

Marry Me Melting Cabbage: A Creamy Romance on Your Plate

Discover the delightful Marry Me Melting Cabbage, a creamy dish that transforms an ordinary head of cabbage into a comforting masterpiece.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage
  • 1 head Green Cabbage Savoy cabbage can offer a sweeter taste.
  • 2 tablespoons Olive Oil You can use vegetable oil if you prefer.
  • 2 tablespoons Butter Vegan butter works beautifully for a dairy-free version.
  • 1 medium Red Onion Yellow onion also works well for a slightly different flavor.
  • 3 cloves Garlic If you're out, garlic powder can stand in (1 clove = 1/8 tsp powder).
For the Creamy Sauce
  • 1 cup Chicken or Vegetable Broth Vegetable broth keeps it vegetarian.
  • 8 ounces Cream Cheese For a lighter option, try Greek yogurt instead.
  • 1 cup Heavy Cream Coconut milk makes a great dairy-free alternative.
  • ½ cup Sun-Dried Tomatoes Roasted red peppers can offer a flavorful twist, too.
For Flavor & Seasoning
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary Fresh herbs are even better!
  • 1 teaspoon Salt Use sea salt for an extra touch, or leave it out for low-sodium.
  • ½ teaspoon Black Pepper
  • ½ teaspoon Red Pepper Flakes Feel free to skip if you prefer a milder sauce.
For the Finishing Touch
  • ½ cup Grated Parmesan Cheese Nutritional yeast is a great vegan substitute.
  • ¼ cup Fresh Parsley Chives can be a delightful alternative for garnishing.

Equipment

  • Large cast iron skillet

Method
 

Step‑by‑Step Instructions for Marry Me Melting Cabbage
  1. Preheat your oven to 375°F (190°C) for slow baking.
  2. Cut the cabbage into eight wedges, keeping the core intact.
  3. Heat olive oil in a large cast iron skillet over medium-high heat, and sear the cabbage wedges for 2-3 minutes until golden brown.
  4. Lower the heat, add butter and red onion, and sauté until translucent (4-5 minutes). Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Pour in broth to deglaze the pan, scraping up any flavorful bits. Add cream cheese and stir until melted.
  6. Stir in heavy cream, sun-dried tomatoes, herbs, salt, pepper, and optional red pepper flakes. Simmer for 2-3 minutes.
  7. Add grated Parmesan cheese and stir until melted.
  8. Return cabbage wedges to the skillet and coat with the sauce. Cover and bake for about 45 minutes.
  9. Remove the cover and continue baking for an additional 15-20 minutes until fork-tender and caramelized.
  10. Let rest for a few minutes before serving, garnished with parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 10gFat: 48gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 70mgCalcium: 15mgIron: 10mg

Notes

For optimal flavor, allow the dish to sit after baking. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

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