Marry Me Melting Cabbage
Seared cabbage wedges baked until tender in a creamy parmesan and sun-dried tomato sauce, finished golden and buttery.
- 1 pc green cabbage
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 pc shallot
- 5 pc garlic
- 240 ml chicken stock
- 480 ml heavy cream
- ½ cup sun-dried tomatoes
- 1 cup parmesan cheese
- 2 tbsp chilli oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 3 4 tsp salt
- black pepper
- parsley
- extra parmesan cheese
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Add to a shopping listHow the shopping list works →- Step 1
Cut the cabbage into 8 wedges, slicing through the core so each wedge stays intact and doesn’t fall apart.
- Step 2
Heat 1/2 tbsp olive oil in a large skillet over medium heat. Place the cabbage wedges cut-side down and sear for 2-3 minutes per side until golden brown. Cook in batches if needed.
- Step 3
Transfer the seared cabbage wedges to a large baking dish (I used a 10x15 dish), arranging them in a single layer.
- Step 4
In the same skillet over medium heat, melt the butter. Add the minced shallot and garlic and sauté for about 1 minute until fragrant and softened.
- Step 5
Add the chicken broth and heavy cream and stir until the sauce is smooth. Stir in the sun-dried tomatoes, parmesan cheese, chili oil, dried oregano, dried thyme, smoked paprika, salt, and black pepper until well combined. Simmer the sauce until slightly thickened, about 2-3 mins.
- Step 6
Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges.
- Step 7
Bake for 50-60 minutes until the cabbage is very tender and the top is golden brown.
- Step 8
Garnish with chopped parsley and extra parmesan before serving.
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