Ingredients
Cabbage and sauce
- 1 small head green cabbage about 2 lb / 900 g, outer damaged leaves removed
- 2 tablespoons olive oil
- 3 cloves garlic finely chopped
- 1 tablespoon tomato paste
- 1/3 cup oil-packed sun-dried tomatoes 60 g, drained and chopped
- 1 cup low-sodium vegetable broth 240 ml, plus a splash of water if needed
- 1/2 cup heavy cream 120 ml
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine salt adjust after adding cheese
- 1/4 teaspoon black pepper
- 1/3 cup finely grated Parmesan-style cheese 30 g; choose vegetarian rennet if needed
- 2 tablespoons chopped fresh basil
Equipment
- 1 Large oven-safe skillet with lid 12-inch; alternatively use a skillet and covered baking dish
- 1 Sharp knife and cutting board
- 1 Broad spatula For turning and lifting wedges
Instructions
- Heat the oven to 375°F (190°C). Rinse the cabbage, pat it dry, and cut through the core into six similar wedges. Trim only the tough outer end of the core, leaving enough attached to hold each wedge together.
- Heat the oil in a large oven-safe skillet over medium-high heat. Sear the cabbage in batches, about 2–3 minutes per cut side, until browned. Transfer wedges to a plate. Allow about 12–15 minutes total for batches; reduce heat if the pan begins to smoke.
- Lower heat to medium-low. Stir garlic and tomato paste in the pan for about 30 seconds, then add broth and scrape up the browned bits. Stir in sun-dried tomatoes, cream, oregano, salt, and pepper. Bring just to a simmer.
- Nestle the wedges in the sauce in a single layer. If the skillet is too crowded, transfer sauce and cabbage to a suitable baking dish. Cover tightly with an oven-safe lid or foil and bake for 40 minutes. Keep oven mitts on when handling the hot pan.
- Uncover carefully. Bake 10–20 minutes more until a small knife slides easily through the thickest leaves and the sauce lightly coats a spoon. If cabbage is still firm and the pan looks dry, add a splash of hot water, cover, and continue baking until tender. Timing depends on wedge size.
- Remove from the oven. Gently stir Parmesan-style cheese into the sauce around the wedges and let stand five minutes. Taste and adjust salt if needed. Add basil and lift each wedge with a broad spatula. Divide sauce among six side servings.
Nutrition
Calories: 195kcalCarbohydrates: 14gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 29mgSodium: 350mgFiber: 4gSugar: 8g
Video
Notes
Nutrition is an approximate estimate for one cabbage wedge and one-sixth of the sauce, excluding bread and beans. It uses 900 g green cabbage, 28 g olive oil, 120 ml heavy cream, 30 g Parmesan-style cheese, 60 g drained oil-packed tomatoes, and the stated broth and aromatics, divided by six. Estimated cost uses cabbage at US$1 per pound (US$2), cream US$1, tomatoes US$1.20, cheese US$0.75, and roughly US$2.05 for portions of broth, oil, garlic, tomato paste, and herbs. Local prices and brands vary.
Choose vegetable broth and cheese made with vegetarian or microbial rennet for a vegetarian meal. Contains milk. Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F; store at 40°F or below for 3–4 days. Reheat covered with a splash of water until 165°F throughout.
Video credit: Backyard Chef demonstrates Marry Me Cabbage with a creamy, savory sauce. This recipe uses its own ingredient quantities and a covered oven braise; follow the written card for amounts, temperature, and tenderness checks.