Melting Cabbage
HB-3070 · Hand-built original · American
Crispy edges, tender centers, and deep roasted flavor. This melting cabbage is the easiest way to make cabbage taste incredible.
AmericanSide Dish1 hr 30 minServes 6398 kcalGluten-freeEgg-freeHigh Fiber
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 1 large head green cabbage
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons butter
- 1/2 cup diced yellow onion
- 3 teaspoons minced garlic (about 3 cloves)
- 1 cup chicken broth
- 4 ounces cream cheese, cubed
- 1 cup heavy cream
- 1/2 cup chopped sun-dried tomatoes
- 2 teaspoons Italian seasoning
- 1/2 cup grated Parmesan cheese
Method
- Preheat the oven to 375°F. Cut the cabbage through the core into 6 wedges, keeping the core intact so the wedges hold together.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the cabbage wedges for 4 to 5 minutes per side, until deeply browned. Season with salt and pepper and remove to a plate.
- Melt the butter in the skillet and cook the onion for 3 to 4 minutes. Add the garlic and cook 30 seconds.
- Pour in the broth and add the cream cheese, stirring until melted. Stir in the cream, sun-dried tomatoes, and Italian seasoning, and simmer for 2 minutes.
- Return the cabbage wedges to the skillet, spooning sauce over them, and sprinkle with the Parmesan.
- Cover and bake for 45 to 50 minutes, until the cabbage is completely tender — melting — when pierced with a knife.
- Spoon the sauce over the wedges to serve.
Prep: 15 min · Cook: 75 min · Total: 90 min
Nutrition (per serving, where published)
398 kcalCalories
9 gProtein
23 gCarbs
32 gFat
7 gFibre
13 gSugars
440 mgSodium
82 mgCholesterol
1 servingServing