Description
Tender wedges of cabbage simmered in a lusciously creamy, sun-dried tomato sauce spiced with garlic, Italian herbs, and a hint of heat, then finished with cream cheese and Parmesan. This effortless one-pan side (or centerpiece) is guaranteed to make hearts—and taste buds—melt.
Ingredients
Units
Scale
- 1 small head Green cabbage (about 2 1/4 lb Core intact, leaves removed)
- 3 Tbsp Oil from sun-dried tomato jar
- 1/2 cup Sun-dried tomatoes in oil julienne-cut, drained (Coarsely chopped)
- 2 1/4 cups No-salt-added vegetable broth
- 1/4 cup Heavy cream
- 1 Tbsp Tomato paste
- 1 1/2 tsp Italian seasoning
- 1/4 tsp Crushed red pepper (Adjust for heat)
- 3 cloves Garlic minced
- 1/4 cup Reduced-fat cream cheese minced
- 1/2 tsp Salt (Divided)
- 2 tsp Cornstarch (For slurry)
- 2 tsp Water (For slurry)
- 1/2 cup Parmesan cheese grated (Plus 1 Tbsp for garnish)
- 1/4 tsp Ground black pepper
- Fresh basil (Chopped for garnish (optional))
Instructions
Prep the Cabbage:
- Quarter the cabbage through the core so each wedge holds together.
Build the Sauce:
- In a large deep skillet over medium heat, warm 3 Tbsp sun-dried tomato oil.
- Add the minced garlic, tomato paste, Italian seasoning, and crushed red pepper; sauté 1 minute until fragrant.
- Stir in the chopped sun-dried tomatoes and cook 1–2 minutes.
Simmer the Cabbage:
- Pour in 2¼ cups vegetable broth and ¼ cup heavy cream; stir to combine.
- Nestle the cabbage wedges cut-side down into the liquid. Season lightly with ¼ tsp salt.
- Cover and reduce heat to medium-low; simmer 15–18 minutes, turning once halfway, until cabbage is just tender.
Enrich the Sauce:
- Remove the lid. Stir in the softened cream cheese, breaking it up until fully melted into the sauce.
- In a small bowl, whisk 2 tsp cornstarch with 2 tsp water to form a slurry. Stir into the pan along with the grated Parmesan and remaining ¼ tsp salt.
- Simmer uncovered 2–3 minutes until the sauce thickens and coats the cabbage.
Finish & Serve:
- Season with ground black pepper to taste.
- Transfer wedges to a serving platter, spooning extra sauce over top.
- Garnish with the reserved 1 Tbsp Parmesan and chopped basil, if using. Serve hot.
Notes
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Make-Ahead: The sauce can be prepared up to 4 hours ahead; add cabbage and finish cooking just before serving.
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Spice Level: Increase crushed red pepper for more kick, or omit for a milder dish.
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Variation: Substitute half the broth with white wine for extra depth.
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Serving Suggestion: Pairs beautifully with crusty bread or grilled proteins to mop up the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course, Side Dish
- Cuisine: Comfort Food, Italian-Inspired
Nutrition
- Calories: 380
