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–+ servings

Irresistibly Creamy Cabbage Recipe

This creamy cabbage recipe combines tender caramelized cabbage, sun-dried tomatoes, Parmesan, and a herb-infused sauce for a comforting meal. Perfect for cozy nights and family gatherings!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 wedges
Course: Main Course
Cuisine: Comfort Food
Calories: 245
Ingredients Equipment Method Nutrition Notes

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
  • 0.5 cup (75 g) red onion finely diced
  • 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
  • 0.5 cup (60 g) sun-dried tomatoes in oil julienned
  • 1 tsp (1 g) dried oregano leaves
  • 1 tsp (1 g) dried thyme leaves
  • 0.5 tsp (0.5 g) dried rosemary leaves
  • 1 tsp (6 g) table salt
  • 0.5 tsp (1 g) black pepper
  • 1 tsp (1 g) red pepper flakes optional
  • 0.5 cup (45 g) grated Parmesan cheese
  • chopped fresh parsley for garnish
  • extra Parmesan for serving, to taste

Equipment

  • 12-inch cast iron skillet
  • Knife
  • Foil or lid for skillet

Method
 

Step-by-Step Process
  1. Preheat oven to 375°F (190°C).
  2. Cut the cabbage into 8 wedges, keeping the core intact on each wedge.
  3. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Sear the cabbage wedges 2 to 3 minutes per side until golden. Work in batches if needed. Transfer seared wedges to a plate and season with salt and pepper.
  4. Reduce heat to medium. Add butter and cook red onion for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  5. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
  6. Add cream cheese and whisk until melted and smooth.
  7. Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, more salt and pepper, and red pepper flakes if using. Simmer for 2 to 3 minutes to slightly thicken. Remove from heat.
  8. Stir in Parmesan cheese until fully melted and incorporated.
  9. Nestle the cabbage wedges back into the skillet, spooning sauce over the tops.
  10. Cover with foil or a lid and bake for 45 minutes.
  11. Uncover, baste the cabbage with the sauce, and bake for another 15 to 20 minutes until fork-tender.
  12. Let rest for 5 minutes before serving. Garnish with chopped parsley and extra Parmesan.

Nutrition

Calories: 245kcalCarbohydrates: 15gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 35mgSodium: 320mgPotassium: 310mgFiber: 4gSugar: 6gVitamin A: 350IUVitamin C: 60mgCalcium: 80mgIron: 1.2mg

Notes

This creamy cabbage dish is perfect for family dinners or cozy evenings. For a vegetarian or dairy-free version, substitute chicken broth and cream-based ingredients as described. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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