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The Irresistible Comfort of Marry Me Melting Cabbage

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This recipe transforms humble cabbage into a deeply savory, silken, and rich side dish or main course. The leaves collapse into an unctuous state, bathed in a creamy, garlicky, and Parmesan-infused sauce. It’s a comforting dish that truly earns its name, ‘Marry Me Melting Cabbage’.

Ingredients

Scale

One medium head (about three pounds) green cabbage

Four tablespoons unsalted butter

Three tablespoons extra virgin olive oil

Six large cloves garlic, minced

One large shallot, finely diced

One cup low-sodium chicken or vegetable broth

One half cup heavy cream

One quarter cup freshly grated Parmesan cheese

One half teaspoon dried Italian seasoning

One quarter teaspoon crushed red pepper flakes (optional)

Kosher salt and freshly ground black pepper to taste

Two tablespoons chopped fresh parsley or chives, for garnish

Instructions

1. Trim the cabbage head and cut it lengthwise through the core into four equal wedges. Preheat oven to three hundred seventy-five Fahrenheit.

2. Heat butter and olive oil in a large oven-safe skillet over medium-high heat. Sear the cabbage wedges, cut-side down, until a deep golden-brown crust forms (about four to six minutes per side). Remove and set aside.

3. Reduce heat to medium. Add shallot and cook until translucent. Add garlic and cook for thirty seconds. Pour in one cup of broth and scrape the bottom of the pan vigorously to deglaze.

4. Return the seared cabbage wedges to the skillet. Season with Italian seasoning, red pepper flakes, salt, and pepper. Transfer to the oven and bake for twenty-five to thirty-five minutes.

5. Remove the skillet. Stir in the heavy cream and grated Parmesan cheese. Baste the cabbage with the creamy sauce. Return to the oven for a final ten to fifteen minutes to fully melt the cheese and thicken the sauce.

6. Allow the Marry Me Melting Cabbage to rest for five to ten minutes before serving. Garnish with fresh parsley or chives.

Notes

Use fresh Parmigiano-Reggiano for the best melting texture.

A squeeze of fresh lemon juice at the end will cut through the richness beautifully.

Do not use pre-shredded cabbage; the whole wedges are essential to the technique.

Nutrition

Find it online: https://www.flavourrecipe.com/marry-me-melting-cabbage/