Description
Creamy Tuscan Cabbage Bake is a comforting dish featuring seared cabbage wedges baked in a rich, creamy sauce with sun-dried tomatoes and herbs.
Ingredients
Scale
- 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact
- 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
- Chopped fresh parsley
- Extra Parmesan for serving, to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the cabbage and sauce.
- Cut the cabbage head into 8 wedges, making sure to keep the core intact on each wedge to help them hold together while cooking.
- Heat olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat. Sear the cabbage wedges for 2 to 3 minutes per side until they turn golden brown. Work in batches if necessary. Transfer the seared wedges to a plate and season with salt and pepper.
- Reduce the heat to medium, add butter to the skillet, then cook the finely diced red onion for 2 to 3 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom to enhance the sauce’s flavor.
- Add the softened, cubed cream cheese to the skillet and whisk until it melts completely and the mixture is smooth.
- Stir in heavy cream, sun-dried tomatoes, dried oregano, dried thyme, dried rosemary, additional salt and black pepper, and red pepper flakes if using. Let the sauce simmer for 2 to 3 minutes to slightly thicken, then remove from heat.
- Add grated Parmesan cheese and stir until it is fully melted and incorporated into the creamy sauce.
- Nestle the seared cabbage wedges back into the skillet, spooning the creamy Tuscan sauce evenly over the top of the wedges.
- Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes.
- Remove the foil, baste the cabbage with the sauce once more, then continue baking uncovered for another 15 to 20 minutes until the cabbage is fork-tender.
- Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley and extra Parmesan cheese according to your taste.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: Creamy Tuscan Cabbage Bake, Cabbage Recipe, Vegetarian Bake, Comfort Food