This isn’t just cabbage — it’s Marry Me Melting Cabbage, a creamy, caramelized, one-pan dish so rich and comforting that it earned its dramatic name for a reason. Inspired by the popular “Marry Me” style dishes, this recipe transforms simple cabbage into something deeply flavorful and unforgettable.
Thick wedges of green cabbage are first seared until golden and slightly crisp on the edges, then gently baked in a luxurious cream sauce made with sun-dried tomatoes, garlic, Parmesan, herbs, and cream cheese. The result is cabbage that literally melts into the sauce, infused with savory, slightly tangy, and creamy flavors.
This dish can be served as a show-stopping side or as a vegetarian main course with crusty bread or grains. It’s comfort food with personality.
Why You’ll Love This Dish
- The cabbage becomes buttery soft and melt-in-your-mouth tender.
- The creamy sauce is rich but balanced with herbs and sun-dried tomatoes.
- It’s made in one pan, making cleanup simple.
- Even people who think they don’t like cabbage usually love this.
Ingredients
For about 4–6 servings:
- 1 large head green cabbage (about 900 – 1100 g), cut into 8 wedges
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ cup finely diced red onion
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth (or vegetable broth for vegetarian version)
- 4 oz full-fat cream cheese, softened and cubed
- 1 cup heavy cream
- ½ cup sun-dried tomatoes (in oil), sliced into thin strips
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese for serving
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Cut the cabbage into 8 thick wedges, keeping the core intact so they hold their shape during cooking.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the cabbage wedges for about 2–3 minutes per side until deeply golden. Work in batches if necessary.
Transfer the seared wedges to a plate and season lightly with salt and pepper. - Lower the heat to medium and add the butter to the same skillet. Once melted, add the red onion and cook for 2–3 minutes until soft. Add the minced garlic and cook for 30 seconds, just until fragrant.
- Pour in the broth and use a spoon to scrape the browned bits from the bottom of the pan — this adds a lot of flavor.
- Add the cubed cream cheese and whisk gently until completely melted and smooth.
- Stir in the heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, salt, pepper, and red pepper flakes. Let it simmer for 2–3 minutes until slightly thickened.
- Add the Parmesan cheese and stir until fully melted into the sauce.
- Return the cabbage wedges to the skillet, nestling them into the sauce so they are mostly surrounded.
- Cover the skillet with a lid or aluminum foil and place it in the oven. Bake for 45 minutes.
- After 45 minutes, remove the cover, spoon some sauce over the cabbage, and bake uncovered for another 15–20 minutes, until the cabbage is completely tender and the top edges are golden and lightly caramelized.
- Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley and extra Parmesan before serving.
Helpful Tips
- Use a heavy pan like cast iron for best browning and heat distribution.
- Don’t cut the core completely out — it keeps the cabbage from falling apart.
- For a vegetarian version, just replace chicken broth with vegetable broth.
- Leftovers taste even better the next day as the cabbage absorbs more sauce.
- This dish is best enjoyed fresh or refrigerated for up to 3–4 days. Freezing is not recommended due to texture changes in the cream sauce.
Serving Ideas
Marry Me Melting Cabbage pairs beautifully with:
- Crusty bread or focaccia
- Roasted chicken or grilled meat
- Mashed potatoes or rice
- A light salad for contrast
It also works perfectly as a cozy vegetarian main meal.
Final Thoughts
This dish proves that cabbage doesn’t have to be boring. With the right technique — seared, slow-baked, and drenched in a creamy, savory sauce — it becomes something elegant, comforting, and addictive.