This dish pairs tender, slightly charred cabbage wedges with a rich, creamy sun-dried tomato sauce and a shower of Parmesan and herbs. The texture is soft and silky with crisped edges, and the flavor balances sweet-tart sun-dried tomatoes, savory cheese, and warm herbs. It’s special because the cabbage soaks up the sauce and melts in your mouth comfort food that feels grown-up.

If you like one-pan dinners with big flavor, you might enjoy the similar cozy vibe of Marry Me Chicken Soup.

Why You’ll Love This Recipe

Ready in about 35–45 minutes
Uses simple pantry and fridge staples
Great for weeknight dinners or an easy side for guests
Easy to adapt to vegetarian or dairy-free diets

Ingredients of Marry Me Melting Cabbage

For the Cabbage

1 large head green cabbage, cut into 8 wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Creamy Sauce

2 tablespoons butter (or olive oil for dairy-free)
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 cup heavy cream or sour cream (or full-fat coconut milk for vegan)
1/2 cup grated Parmesan cheese (use vegan Parmesan to keep it dairy-free)
1/4 cup chicken or vegetable broth (optional, for thinning)
1 teaspoon dried thyme or 1 tablespoon fresh basil, chopped
Pinch of red pepper flakes (optional)
Salt and freshly ground pepper to taste

Optional Garnish

Fresh basil leaves or chopped parsley
Extra grated Parmesan

Step-by-Step Instructions of Marry Me Melting Cabbage

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.
Toss the cabbage wedges with olive oil, salt, and pepper on the baking sheet. Spread them out in a single layer, cut-side up.
Roast the cabbage for 20–25 minutes, until the centers are tender and the edges are browned and a little crispy.
Meanwhile, melt the butter in a medium skillet over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.
Add the chopped sun-dried tomatoes and cook 1–2 minutes to release their flavor.
Stir in the heavy cream (or chosen substitute) and broth if using. Bring to a gentle simmer and cook 3–5 minutes until the sauce thickens slightly.
Whisk in the grated Parmesan and thyme (or basil). Season with salt, pepper, and red pepper flakes to taste. Remove from heat.
Place the roasted cabbage wedges on a platter or keep them on the sheet. Spoon the creamy sun-dried tomato sauce over each wedge, making sure sauce pools in the cut surfaces.
If you want a browned top, set the oven to broil and broil the sauced cabbage for 1–2 minutes—watch closely so it doesn’t burn.
Garnish with fresh herbs and extra Parmesan. Serve warm and enjoy.

Tips for Success

Roast the cabbage cut-side up so it browns and softens evenly.
Use oil-packed sun-dried tomatoes for richer flavor; drain them well.
Don’t over-thicken the sauce it should be spoonable and coat the cabbage.
If making vegan, pick a creamy substitute like coconut cream and a good vegan Parmesan.

Substitutions & Variations of Marry Me Melting Cabbage

To Make It Vegan/Gluten-Free:

Use full-fat coconut milk or cashew cream instead of heavy cream.
Replace Parmesan with a vegan Parmesan or 2 tablespoons nutritional yeast.
Ensure broth is gluten-free (most are) and use vegetable broth.

Variations:

Stir cooked crispy bacon or pancetta into the sauce for a smoky boost.
Add toasted breadcrumbs and a touch of lemon zest for crunch and brightness.
Swap in red cabbage or savoy cabbage for different color and texture.
Toss in cooked white beans or shredded chicken for more protein.

Storage Instructions of Marry Me Melting Cabbage

Refrigerator:

Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet with a splash of broth or cream to loosen the sauce.

Freezer:

The sauce freezes better than the roasted cabbage. Freeze sauce in a freezer-safe container for up to 3 months. Thaw in the fridge and warm slowly. Roasted cabbage can be frozen but will change texture; thaw and reheat gently.

Make-Ahead:

Roast the cabbage and make the sauce a day ahead. Reheat the sauce, pour over warmed cabbage, and broil briefly if you like a browned top.

Frequently Asked Questions (FAQ) of Marry Me Melting Cabbage

Can I use other types of cabbage?

Yes. Savoy or red cabbage works fine. Savoy is more delicate; red adds color but may stain the sauce slightly.

How spicy is this dish?

It’s mild by default. Add red pepper flakes or a pinch of cayenne to give it heat.

Can I make this nut-free and dairy-free?

Yes. Use coconut cream or a nut-free dairy alternative and a dairy-free Parmesan substitute. Skip any nut-based creams if you need nut-free.

Final Thoughts

Marry Me Melting Cabbage is a simple, saucy recipe that turns humble cabbage into a cozy, melt-in-your-mouth dish. It’s quick enough for weeknights, easy to tweak for diets, and fancy enough for guests. Give this Marry Me Melting Cabbage a try then come back and leave a comment and a star rating to tell others how it turned out.

Marry Me Melting Cabbage

Print Recipe

A cozy, saucy main dish featuring tender, slowly browned cabbage wedges with a rich, creamy sun-dried tomato sauce and a sprinkle of Parmesan and herbs.

Total Time: 45 minutes
Yield: 4 servings

Ingredients

Scale

1 large head green cabbage, cut into 8 wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter (or olive oil for dairy-free)
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 cup heavy cream or sour cream (or full-fat coconut milk for vegan)
1/2 cup grated Parmesan cheese (use vegan Parmesan to keep it dairy-free)
1/4 cup chicken or vegetable broth (optional, for thinning)
1 teaspoon dried thyme or 1 tablespoon fresh basil, chopped
Pinch of red pepper flakes (optional)
Fresh basil leaves or chopped parsley (optional garnish)
Extra grated Parmesan (optional garnish)

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Instructions

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.
Toss the cabbage wedges with olive oil, salt, and pepper on the baking sheet. Spread them out in a single layer, cut-side up.
Roast the cabbage for 20–25 minutes, until the centers are tender and the edges are browned and a little crispy.
Meanwhile, melt the butter in a medium skillet over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.
Add the chopped sun-dried tomatoes and cook 1–2 minutes to release their flavor.
Stir in the heavy cream (or chosen substitute) and broth if using. Bring to a gentle simmer and cook 3–5 minutes until the sauce thickens slightly.
Whisk in the grated Parmesan and thyme (or basil). Season with salt, pepper, and red pepper flakes to taste. Remove from heat.
Place the roasted cabbage wedges on a platter, spoon the creamy sun-dried tomato sauce over each wedge, ensuring sauce pools in the cut surfaces.
If desired, set the oven to broil and broil the sauced cabbage for 1–2 minutes—watch closely so it doesn’t burn.
Garnish with fresh herbs and extra Parmesan. Serve warm and enjoy.

Notes

For best results, roast the cabbage cut-side up to ensure even browning. Use oil-packed sun-dried tomatoes for enhanced flavor, and ensure not to over-thicken the sauce.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Vegetarian
Diet: Vegetarian