Description
A cozy, creamy cabbage bake that turns an ordinary head of cabbage into a decadent main or show-stopping side. Crisped wedges get smothered in a silky, herb-scented cream sauce and finish in the oven until tender and golden.
Ingredients
Cabbage & oil
- 1 head green cabbage, cut into 8 even wedges (leave the core intact)
- 2 tbsp olive oil (or neutral vegetable oil)
Creamy sauce
- 3 tbsp butter (or plant-based butter for dairy-free)
- 1 medium red onion, finely chopped (or use shallots for a milder bite)
- 3 garlic cloves, minced
- 1 cup low-sodium chicken stock (or vegetable stock for vegetarian)
- 8 oz full-fat cream cheese (swap for vegan cream cheese if needed)
- 1 cup heavy cream (or full-fat coconut cream for non-dairy)
- ½ cup sun-dried tomatoes, roughly chopped (fresh diced tomatoes work too)
- 1 tsp mixed dried herbs (oregano, thyme, rosemary) or an equivalent amount of fresh herbs
- 1 tsp salt (more or less to taste)
- ½ tsp freshly ground black pepper
- Pinch of red pepper flakes (optional, for heat)
- ½ cup grated Parmesan (or nutritional yeast for a vegan version)
- ¼ cup chopped fresh parsley (or basil), for finishing
Instructions
- Preheat the oven to 375°F (190°C).
- Trim the cabbage and slice it into eight wedges, keeping each wedge intact at the core so it holds together while cooking. Pat dry.
- Heat the oil in a large ovenproof skillet over medium-high heat. Add the cabbage wedges, cut side down, and sear until they pick up rich brown color (about 2–3 minutes per side). Transfer the seared wedges to a plate.
- Reduce the heat to medium and add the butter to the same pan. When it melts, sauté the chopped onion until soft and translucent. Stir in the minced garlic and cook just until fragrant (about 30 seconds).
- Pour in the stock, scraping up any browned bits from the pan bottom. Reduce heat slightly and whisk in the cream cheese until the mixture becomes smooth.
- Stir the heavy cream (or coconut cream), sun-dried tomatoes, dried herbs, salt, pepper, and red pepper flakes into the pan. Let the sauce simmer gently for 2–3 minutes so it thickens a little.
- Fold in the grated Parmesan (or nutritional yeast) until the sauce is glossy and cohesive. Taste and adjust seasoning. If it tastes flat, a squeeze of lemon brightens it; if too salty, add a splash more stock.
- Nestle the cabbage wedges back into the skillet, spooning sauce over and around them so each wedge sits partially submerged. Cover the skillet with a lid or foil and transfer to the oven. Bake 45 minutes.
- Remove the cover, baste the cabbage with sauce, and return uncovered for another 15–20 minutes so edges brown and the sauce concentrates. The cabbage should be tender when pierced with a fork.
- Let rest 5 minutes, then scatter chopped parsley and extra Parmesan over the top before serving.
Notes
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Make it dairy-free: Use plant butter, vegan cream cheese, and coconut cream; finish with nutritional yeast in place of Parmesan.
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Vegetarian: Use vegetable stock instead of chicken stock.
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Firmer wedges: Keep the core intact when cutting so pieces hold their shape during searing and baking.
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Thickening tip: If the sauce stays too thin, simmer a little longer before adding the Parmesan, or whisk in a slurry of cornstarch and water (1 tsp cornstarch + 1 tsp water).
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Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of stock or cream to loosen the sauce. Freeze only the sauce (not recommended for cabbage texture) for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 80mg