Ingredients
Scale
- 1 head green cabbage (900–1100 g)
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ cup finely diced red onion
- 4 cloves garlic (minced)
- 1 cup low-sodium chicken broth (or vegetable broth)
- 4 oz full-fat cream cheese (softened)
- 1 cup heavy cream
- ½ cup sun-dried tomatoes (julienned)
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- 1 teaspoon table salt
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese for garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut cabbage into wedges, keeping the core intact.
- Heat olive oil in a cast iron skillet over medium-high heat; sear each wedge for about 2 minutes per side until golden brown.
- Remove wedges and reduce heat to medium. Add butter and sauté red onion until softened; stir in garlic.
- Deglaze with chicken broth, then add cream cheese and whisk until smooth.
- Stir in heavy cream, sun-dried tomatoes, herbs, salt, pepper, and simmer for a few minutes.
- Mix in grated Parmesan until melted.
- Return cabbage to skillet, spoon sauce over wedges, cover with foil, and bake for 45 minutes.
- Uncover and bake for an additional 15-20 minutes until tender.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 wedge (approx. 150g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg