Marry Me Melting Cabbage Will Make You Fall In Love With This Veggie!
This Marry Me Melting Cabbage might be the coziest thing to happen to green cabbage. Thick cabbage wedges are deeply browned on the surface and soft enough to cut with a fork, with garlic, sun-dried tomatoes, and Italian herbs giving the Parmesan cream sauce its signature Marry Me flavor.
- 1 medium green cabbage (cut into 8 wedges)
- 2 Tbsp olive oil (divided)
- 3 Tbsp unsalted butter
- 1 small sweet onion (diced)
- 4 cloves garlic (minced)
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- 2 Tbsp chopped sun dried tomatoes in oil
- 1 tsp dried Italian seasoning blend
- ½ tsp coarse salt
- ¼ tsp red pepper flakes
- freshly ground black pepper
- chopped parsley (garnish)
- Preheat the oven to 350°F. Grease a large baking dish (big enough that the cabbage wedges can fit in a single layer, but snug.)
- Cut the cabbage into 8 wedges by slicing through the core so each wedge stays intact and doesn’t fall apart.
- In a large skillet, warm 1 tablespoon olive oil over medium heat, swirl to coat. Add the cabbage wedges cut-side down and sear for 2–3 minutes per side until golden. (You will likely need to cook in a couple batches, adding more olive oil.)
- Transfer the seared cabbage wedges to the prepared dish, arranging them snugly in a single layer.
- In the same skillet over medium heat, melt the butter. Add the diced onion and cook until softened, then add the garlic and cook until just fragrant.
- Pour in the chicken broth, scraping up any browned bits from the pan.
- Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes with their oil, dried Italian seasoning, salt, red pepper flakes, and black pepper. Simmer for 3-4 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
- Pour the sauce evenly over the cabbage wedges.
- Bake uncovered for 50-60 minutes until the cabbage is tender and the top is lightly golden.
- Garnish with chopped parsley and extra Parmesan cheese before serving.
Rich and Savory Creamy Melting Cabbage
Marry Me chicken has grown quite the family tree, and I can’t help but keep adding to it with this Marry Me melting cabbage! The tightly packed layers of cabbage are very good at holding onto that rich Parmesan sauce as they soften. “Melting cabbage” is a method of searing thick cabbage wedges and then slowly cooking them in sauce until the layers become exceptionally tender. The browned wedges keep their shape on the plate, but the inner layers become soft enough to pull apart with hardly any effort.
It may look like a side dish that requires some serious kitchen skills, but there’s nothing intimidating about this easy melting cabbage recipe. Green cabbage is sturdy and forgiving, the sauce uses familiar ingredients, and most of the cooking is hands-off in the oven. I always leave a small piece of core attached to each wedge because it gives the softened layers something to hold onto. That way, I get the tender texture I want without the cabbage falling apart before it reaches the plate.
Helpful Tips
Keep part of the core attached. Cut the cabbage into wedges through the core, trimming away only the dry end. Each wedge needs a small piece of core to hold the layers together, or it’ll fall apart as it softens.
Let the cabbage get properly golden. I brown the wedges in batches and wait for a deep golden color before turning them. Crowding the skillet traps moisture and can leave the surfaces pale.
Use freshly grated cheese. I prefer finely grated fresh Parmesan here as it melts more smoothly than pre-shredded cheese, which can contain anti-caking agents.
Treat the cream sauce gently. Keep it at a gentle simmer and stop once it’s smooth and slightly thickened but still easy to pour. It’ll reduce more in the oven, so don’t try to speed things up with a hard boil. High heat can make the cream separate and the Parmesan turn grainy.
Check for doneness at the end of baking. A thin knife should slide into the thickest layers near the core with almost no resistance. If they still feel firm, bake the cabbage a little longer.
Large Baking Dish 9×13 or 10×15.
