Ingredients
Cabbage
- 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact
Sauce
- 3 tbsps (45 ml) olive oil
- 2 tbsps (28 g) butter
- ½ cup (75 g) finely diced red onion
- 4 cloves garlic, minced
- 1 cup (240 ml) low-sodium chicken broth or vegetable broth
- 4 oz. (113 g) full-fat cream cheese, softened and cubed
- 1 cup (240 ml) heavy cream
- ½ cup (60 g) sun-dried tomatoes in oil, julienned
- 1 tsp (1 g) dried oregano leaves
- 1 tsp (1 g) dried thyme leaves
- ½ tsp (0.5 g) dried rosemary leaves
- 1 tsp (6 g) table salt
- ½ tsp (1 g) black pepper
- 1 tsp (1 g) red pepper flakes (optional)
- ½ cup (45 g) grated Parmesan cheese
Garnish
- Chopped fresh parsley
- Extra Parmesan cheese, for serving
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the cabbage later.
- Cut the cabbage: Cut the cabbage head into 8 wedges, ensuring the core remains intact on each wedge for structural support during cooking.
- Sear the cabbage: Heat olive oil in a 12-inch (30 cm) oven-safe cast iron skillet over medium-high heat. Sear the cabbage wedges for 2 to 3 minutes on each side until golden brown. If necessary, cook in batches. Transfer the seared wedges to a plate and season them with salt and pepper.
- Sauté onions and garlic: Reduce the heat to medium and add butter to the skillet. Cook the diced red onion for 2 to 3 minutes until softened, then add minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the pan: Pour in the chicken broth to deglaze, scraping up any browned bits stuck to the skillet’s bottom for extra flavor.
- Add cream cheese: Add the softened, cubed cream cheese to the pan and whisk continuously until it melts and creates a smooth sauce.
- Incorporate cream and seasonings: Stir in heavy cream, sun-dried tomatoes, dried oregano, thyme, rosemary, additional salt and black pepper, and red pepper flakes if using. Allow the sauce to simmer for 2 to 3 minutes until it thickens slightly. Then, remove it from the heat.
- Mix in Parmesan cheese: Stir grated Parmesan cheese into the sauce until it fully melts and becomes incorporated, adding rich depth and flavor.
- Nestle cabbage in sauce: Place the seared cabbage wedges back into the skillet and spoon the creamy Tuscan sauce generously over each wedge.
- Bake covered: Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes to allow the cabbage to become tender and the flavors to meld.
- Bake uncovered: Remove the foil or lid, baste the cabbage wedges with the sauce, and bake for an additional 15 to 20 minutes until the cabbage is fork-tender and the sauce slightly thickens on top.
- Rest and garnish: Let the dish rest for 5 minutes after baking. Garnish with chopped fresh parsley and extra Parmesan cheese before serving for a fresh and cheesy finish.
Notes
- You can substitute vegetable broth for chicken broth to make the dish vegetarian.
- If you prefer less heat, omit the red pepper flakes.
- Use an oven-safe skillet like cast iron to sear and bake in the same pan for easy cleanup.
- Ensure the cabbage core remains intact on wedges to keep them from falling apart during cooking.
- Garnish with fresh parsley and extra Parmesan for enhanced flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Tuscan
- Diet: Vegetarian
