Ingredients
Scale
- 1 head green cabbage cut into 8 wedges with core intact
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ cup finely diced red onion
- 4 cloves garlic minced
- 1 cup low-sodium chicken broth
- 4 ounces cream cheese softened and cubed
- 1 cup heavy cream
- ½ cup sun-dried tomatoes in oil 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
- Chopped fresh parsley for garnish
- Extra Parmesan for serving to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the cabbage into 8 wedges while keeping the core intact.
- In a large skillet, heat olive oil over medium-high heat and sear each cabbage wedge for about 2-3 minutes on each side until golden brown.
- Reduce heat and add butter, red onion, and garlic; sauté until softened (about 3-4 minutes).
- Deglaze with chicken broth and stir in cream cheese until smooth.
- Add heavy cream, sun-dried tomatoes, and seasonings; simmer for 2-3 minutes.
- Mix in grated Parmesan until melted.
- Nestle cabbage wedges in the sauce and cover; bake for 45 minutes.
- Uncover, baste with sauce, and bake for an additional 15-20 minutes until browned.
- Let rest for 5 minutes before serving; garnish with parsley and extra Parmesan.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
Keywords: Use fresh ingredients for the best flavor. Feel free to customize by adding vegetables like bell peppers or adjusting spices to your taste.