Ingredients
Main Ingredients
- 1 medium head green cabbage
- 2 Tbsp olive oil (30 mL)
- 2 Tbsp oil from the sun-dried tomatoes
- ½ cup sun-dried tomatoes (packed in oil, chopped)
- 4 cloves garlic (minced)
- ½ tsp salt (divided)
- ½ tsp oregano
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp crushed red pepper
- 1 cup vegetable broth
- 4 oz cream cheese
- 1 cup heavy cream
- ½ cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the cabbage later.
- Cut Cabbage: Cut the medium head of green cabbage into 8 wedges by halving vertically through the core and then cutting each half into four pieces. Keep the core intact in each wedge so the leaves stay together during cooking.
- Sear Cabbage: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the cabbage wedges and cook for 4 to 5 minutes on each side until they develop a golden and slightly charred crust. Work in batches if necessary. Remove cabbage wedges and set aside.
- Prepare Sauce: In the same skillet, heat 2 tablespoons of oil from the sun-dried tomatoes. Add the chopped sun-dried tomatoes, minced garlic, salt, oregano, smoked paprika, black pepper, and crushed red pepper. Cook for 2 to 3 minutes until the garlic is fragrant. Stir in vegetable broth and cream cheese, mixing until the cream cheese mostly breaks down with small lumps allowed. Remove from heat and stir in heavy cream and grated parmesan until well combined.
- Bake Covered: Nestle the seared cabbage wedges into the sauce in the skillet. Sprinkle the wedges evenly with the remaining ½ teaspoon salt. Cover the skillet with a lid or foil and bake for 30 minutes.
- Braise Uncovered: Remove the cover and spoon the sauce generously over each cabbage wedge. Return the skillet to the oven uncovered and bake an additional 20 to 30 minutes until the cabbage is slightly browned and the sauce is thick and bubbling.
Notes
- Keep the cabbage core intact when cutting wedges to prevent the leaves from falling apart during cooking.
- Searing the cabbage before baking adds a flavorful caramelized texture.
- If you don’t have oil from sun-dried tomatoes, substitute with an additional 2 tablespoons of olive oil.
- This dish can be served as a hearty vegetarian main or a flavorful side.
- Leftovers store well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
