This Marry Me Melting Cabbage recipe is the ultimate comfort food side dish that’s so tender, flavorful, and rich, it practically melts in your mouth. Oven-roasted wedges of cabbage are slow-baked in a buttery broth with garlic, onion, herbs, and a kiss of cream. The result is golden on the outside, meltingly soft on the inside, and irresistibly savory. With a hint of heat and a creamy tomato parmesan finish, this dish is both elegant and down-home. It’s the perfect side for roast chicken, pork chops, or even as a vegetarian main course. Once you taste it, you’ll understand why it’s called “Marry Me” , it’s that good.
Ingredients
- 1 large green cabbage, cut into 8 wedges (core left intact)
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- 4 garlic cloves, minced
- 1 small yellow onion, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes, chopped
- 1/3 cup grated Parmesan cheese
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- Fresh parsley, for garnish
Preparation
Step 1: Prep the Cabbage
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray. Slice the cabbage into thick wedges, making sure the core holds them together.
Step 2: Sear the Cabbage
In a large skillet over medium-high heat, heat olive oil and butter. Sear cabbage wedges for 2–3 minutes per side until golden brown. Work in batches and transfer to the baking dish once browned.
Step 3: Build the Flavor Base
Reduce heat to medium. In the same skillet, sauté onion until softened, about 4–5 minutes. Add garlic, oregano, paprika, red pepper flakes, and sun-dried tomatoes. Cook 1–2 minutes until fragrant.
Step 4: Add Broth and Cream
Stir in tomato paste and deglaze the pan with balsamic vinegar. Pour in the broth and bring to a simmer. Stir in heavy cream and Parmesan cheese. Simmer until slightly thickened, 3–4 minutes.
Step 5: Assemble and Bake
Pour the hot mixture over the cabbage in the baking dish, coating each wedge. Cover tightly with foil and bake for 40 minutes. Remove foil and bake uncovered for another 20 minutes until deeply golden and fork-tender.
Step 6: Serve
Garnish with chopped fresh parsley and additional Parmesan if desired. Serve warm and spoon the flavorful sauce over the top of each wedge.
Variations
- Swap sun-dried tomatoes with diced fresh tomatoes for a lighter sauce
- Use red cabbage for a deeper color and richer flavor
- Add cooked bacon or pancetta for a smoky twist
- Stir in crushed red pepper for extra heat
- Add a splash of white wine with the broth for added acidity
- Use coconut cream for a dairy-free option
- Top with toasted breadcrumbs for crunch
Cooking Notes
- Keep the core intact on each wedge to prevent them from falling apart
- The cabbage will shrink slightly as it cooks, so pack the baking dish tightly
- For a deeper roast flavor, bake uncovered for longer at 400°F
- Stir the sauce before pouring to evenly distribute tomatoes and cheese
- Let rest for 5 minutes after baking before serving
Serving Suggestions
- Serve with roast chicken or turkey
- Pair with pork chops or glazed ham
- Serve over mashed potatoes or creamy polenta
- Offer as a vegetarian main with crusty bread
- Serve alongside rice pilaf or garlic noodles
Tips
- Use a serrated knife to cut cabbage easily
- Don’t over-sear , just enough to create golden edges
- Use freshly grated Parmesan for best melting and flavor
- Double the broth if you prefer it saucier
- Store leftovers in an airtight container for up to 3 days
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutritional Information (Per serving – serves 6)
- Calories: 210
- Protein: 6g
- Fat: 16g
- Carbohydrates: 13g
- Fiber: 5g
- Sodium: 610mg
FAQs
Can I make this dish ahead of time?
- Yes, bake covered for the first 40 minutes, refrigerate, and bake uncovered the next day.
Is this freezer-friendly?
- It’s best fresh, but you can freeze it in airtight containers for up to 1 month.
Can I make it in the slow cooker?
- Yes, sear the wedges, place in the slow cooker, pour the sauce, and cook on low for 4–5 hours.
Is there a vegan option?
- Use olive oil instead of butter, plant-based cream, and skip the cheese or use vegan Parmesan.
What can I substitute for heavy cream?
- Use half-and-half, evaporated milk, or coconut cream as alternatives.
Conclusion
Marry Me Melting Cabbage is a show-stopping side dish that blends rustic charm with irresistible flavor. The combination of buttery roasted cabbage, savory garlic, rich cream, and parmesan creates a dish that feels both indulgent and nourishing. Whether you’re serving it at a holiday feast, a Sunday dinner, or a casual weekday meal, it’s guaranteed to be the most unexpected star on the table. Easy to prep, slow-roasted to perfection, and smothered in a flavor-packed sauce, this cabbage dish will have everyone asking for seconds. Once you make it, you’ll never look at cabbage the same way again.