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 or vegetable broth
- 4 oz cream cheese (softened)
- 1 cup heavy cream
- ½ cup sun-dried tomatoes (julienned)
- Parmesan cheese (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the cabbage into wedges, keeping the core intact.
- In a cast iron skillet, heat olive oil over medium-high heat. Sear each wedge until golden brown (2-3 minutes per side). Transfer to a plate.
- In the same skillet, reduce heat to medium and melt butter. Add diced onion and cook for 2-3 minutes, then add garlic and sauté for an additional 30 seconds.
- Deglaze the pan with broth and scrape up browned bits.
- Stir in cream cheese until smooth, then add heavy cream and sun-dried tomatoes along with seasonings. Simmer for 2-3 minutes.
- Incorporate grated Parmesan into the sauce until melted.
- Nestle cabbage wedges back into the skillet, spooning sauce over them.
- Cover and bake for 45 minutes; uncover, baste, then bake an additional 15-20 minutes until tender.
- Let rest for 5 minutes before serving garnished with parsley and extra Parmesan.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 wedge with sauce (about 200g)
- Calories: 282
- Sugar: 5g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 66mg