Ingredients
Scale
- 1 head green cabbage (900–1100 g), cut into wedges
- 3 tbsps olive oil
- 2 tbsps butter
- ½ cup finely diced red onion
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 4 oz full-fat cream cheese, softened
- 1 cup heavy cream
- ½ cup sun-dried tomatoes in oil, julienned
- 1 tsp dried oregano leaves
- 1 tsp dried thyme leaves
- ½ tsp dried rosemary leaves
- 1 tsp table salt
- ½ tsp black pepper
- 1 tsp red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Chopped fresh parsley for garnish
- Extra Parmesan for serving to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the cabbage into wedges while keeping the core intact.
- Heat olive oil in a cast-iron skillet over medium-high heat and sear the cabbage wedges until golden brown (about 2–3 minutes per side).
- Lower the heat and add butter, red onion, and garlic; cook until softened.
- Deglaze with chicken broth and whisk in cream cheese until smooth.
- Stir in heavy cream, sun-dried tomatoes, herbs, salt, black pepper, and optional red pepper flakes; simmer for 2–3 minutes.
- Mix in grated Parmesan until melted.
- Nestle cabbage wedges into the sauce; cover and bake for about 45 minutes.
- Uncover the skillet to baste with sauce; bake for an additional 15–20 minutes until tender.
- Let rest for five minutes before serving; garnish with parsley and extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (150g)
- Calories: 265
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg