Ingredients
For the cabbage and sauce
- 1 small head green cabbage 2–2½ lb; cut through core into 8 wedges
- 2 tbsp oil from a sun-dried tomato jar or olive oil
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 3 garlic cloves minced
- 1 tbsp tomato paste
- 1/3 cup oil-packed sun-dried tomatoes chopped
- 1 1/2 cups low-sodium vegetable broth
- 1/2 cup heavy cream
- 2 oz cream cheese softened
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes optional
- 1/2 cup finely grated Parmesan choose vegetarian Parmesan if needed
- 2 tbsp fresh basil chopped, for serving
Equipment
- Large oven-safe skillet A shallow baking dish also works after searing.
- Tongs
- Whisk
Instructions
Sear and bake
- Heat oven to 350°F. Trim any ragged outer leaves and cut the cabbage through the core into 8 wedges, leaving enough core on each wedge to hold it together.
- Heat the tomato oil in a large oven-safe skillet over medium-high heat. Season cabbage with salt and pepper. Sear the wedges in batches, about 3–4 minutes on each cut side, until browned. Transfer to a plate.
- Reduce heat to medium. Cook garlic and tomato paste for about 1 minute, then stir in sun-dried tomatoes, broth, cream, cream cheese, Italian seasoning, and optional pepper flakes. Whisk until smooth and gently simmering. Stir in Parmesan off the heat.
- Nestle cabbage wedges back into the sauce in a single layer. Cover and bake for 50–60 minutes, basting halfway through, until a knife passes through the thickest core area with little resistance.
- Let stand 5 minutes. Spoon sauce over the wedges and scatter basil on top. Taste and adjust salt before serving.
Nutrition
Calories: 350kcalCarbohydrates: 18gProtein: 10gFat: 28gSaturated Fat: 13gSodium: 640mgFiber: 6gSugar: 9g
Video
Notes
Leave a piece of the core attached to each wedge so it holds together while searing. Oven times vary with cabbage size; test the thickest wedge with a knife. For a vegetarian dish, use a Parmesan-style cheese made without animal rennet. Nutrition is an estimate per serving.
