Table of Contents
Looking for a delicious way to transform ordinary cabbage into a rich, comforting dinner? These Ultra-Creamy “Marry Me” Cabbage Wedges are roasted until tender and smothered in a velvety Parmesan cream sauce with garlic, sun-dried tomatoes, and fragrant herbs. Every bite combines sweet, caramelized cabbage with a savory, cheesy sauce that makes this simple vegetable feel special.
This easy oven-baked cabbage recipe is perfect for weeknight dinners, cozy family meals, or a flavorful side dish for your favorite main course. With simple ingredients and one oven-safe skillet, you can create an impressive dish without complicated preparation.
Why You’ll Love These Creamy Cabbage Wedges
These creamy cabbage wedges are a wonderful way to give an affordable vegetable a delicious makeover. Searing the cabbage before baking creates golden edges and adds depth of flavor, while the cream cheese, heavy cream, and Parmesan create a smooth sauce that coats every wedge.
Sun-dried tomatoes bring a slightly tangy sweetness that balances the richness of the cream. Garlic, oregano, thyme, and rosemary add savory flavor throughout the dish.
Another reason to love this recipe is its versatility. Serve the cabbage as a satisfying vegetarian main course when using vegetable broth, or pair it with roasted chicken, grilled steak, or baked fish for a complete dinner.
Ingredients for Ultra-Creamy “Marry Me” Cabbage Wedges
The ingredients are easy to find at most American grocery stores. Each one contributes to the creamy texture and delicious flavor of this oven-baked cabbage recipe.
- Green cabbage: One medium head weighing approximately 2 to 2½ pounds. Cut it into eight wedges, keeping the core intact so the pieces hold together.
- Olive oil: Three tablespoons for searing the cabbage and developing golden-brown edges.
- Butter: Two tablespoons add richness to the aromatic sauce.
- Red onion: Half a cup of finely diced red onion provides mild sweetness.
- Garlic: Four minced cloves create the savory foundation of the sauce.
- Low-sodium broth: One cup of chicken broth or vegetable broth helps create a flavorful sauce.
- Cream cheese: Four ounces of softened, full-fat cream cheese give the sauce a thick, velvety consistency.
- Heavy cream: One cup adds luxurious creaminess.
- Sun-dried tomatoes: Half a cup of julienned tomatoes packed in oil adds concentrated tomato flavor.
- Dried oregano: One teaspoon brings a classic Mediterranean flavor.
- Dried thyme: One teaspoon adds an earthy, herbal note.
- Dried rosemary: Half a teaspoon provides a fragrant, woodsy flavor.
- Salt: One teaspoon, adjusted to taste.
- Black pepper: Half a teaspoon adds gentle warmth.
- Red pepper flakes: One teaspoon is optional if you enjoy a little heat.
- Grated Parmesan cheese: Half a cup melts into the sauce, adding a savory, cheesy finish.
- Fresh parsley: Chopped parsley adds freshness and color for serving.
- Extra Parmesan: Sprinkle additional cheese over the finished cabbage if desired.
Instructions
Step 1: Prepare the Cabbage
Preheat your oven to 375°F. Remove any damaged outer leaves from the cabbage and rinse the head thoroughly. Cut it into eight evenly sized wedges, making sure each wedge retains a small portion of the core.
Keeping the core intact helps the cabbage maintain its shape during searing and baking. Pat the wedges dry with paper towels to encourage better browning.
Step 2: Sear the Cabbage Wedges
Heat the olive oil in a 12-inch oven-safe cast-iron skillet over medium-high heat. Arrange the cabbage wedges in a single layer, working in batches if necessary.
Sear each side for approximately 2 to 3 minutes, until the edges develop a golden-brown color. Transfer the cabbage to a plate and season with some of the salt and black pepper.
This step adds a delicious roasted flavor and helps prevent the finished dish from tasting bland.
Step 3: Cook the Onion and Garlic
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the diced red onion and cook for 2 to 3 minutes, until softened.
Add the minced garlic and cook for about 30 seconds, stirring frequently. The garlic should become fragrant without browning too much.
Step 4: Make the Creamy Sauce
Pour the broth into the skillet and use a wooden spoon to scrape up the browned bits from the bottom. These flavorful bits help give the sauce a deeper, more savory taste.
Add the softened cream cheese and whisk until it melts into the broth. Pour in the heavy cream, then stir in the sun-dried tomatoes, oregano, thyme, rosemary, remaining salt and pepper, and optional red pepper flakes.
Let the sauce simmer gently for 2 to 3 minutes, stirring occasionally. Avoid boiling it vigorously, as gentle heat helps maintain a smooth texture.
Remove the skillet from the heat and stir in the grated Parmesan until completely melted and incorporated.
Step 5: Arrange the Cabbage in the Sauce
Carefully return the seared cabbage wedges to the skillet, arranging them in the creamy sauce. Spoon some sauce over the tops of the wedges, making sure the sun-dried tomatoes and herbs are distributed throughout the pan.
If your skillet is too small to hold all eight wedges comfortably, transfer the cabbage and sauce to a baking dish before continuing.
Step 6: Bake Until Tender
Cover the skillet with a lid or aluminum foil and bake for 45 minutes.
Remove the cover and baste the cabbage with the creamy sauce. Return the skillet to the oven, uncovered, for another 15 to 20 minutes.
The cabbage is ready when a fork slides easily into the thickest part of each wedge. The sauce should be bubbling gently, and the edges should look tender and lightly caramelized.
Cooking time can vary depending on the size and density of the cabbage wedges. If needed, continue baking in short intervals until the cabbage reaches your preferred tenderness.
Step 7: Garnish and Serve
Remove the skillet from the oven and let the cabbage rest for 5 minutes. This allows the sauce to settle slightly and makes serving easier.
Finish with chopped fresh parsley and extra grated Parmesan. Spoon plenty of the creamy tomato sauce over each wedge before serving.
Tips for the Best Creamy Cabbage Wedges
Keep the core intact. Cutting through the core helps each wedge stay together as it cooks. Trim only the tough bottom portion if necessary.
Soften the cream cheese first. Room-temperature cream cheese blends more easily into the warm broth, reducing the chance of lumps.
Use freshly grated Parmesan. Freshly grated cheese generally melts more smoothly than many pre-shredded varieties, helping create a creamy sauce.
Don’t rush the searing step. Golden edges add flavor and make the finished cabbage more appealing.
Adjust the sauce consistency. If the sauce becomes too thick, stir in a small splash of broth. If it seems thin, allow it to simmer gently for a few additional minutes before adding the cabbage.
Choose your preferred heat level. Red pepper flakes are optional. Leave them out for a milder dish or add a smaller amount for gentle warmth.
What to Serve with Marry Me Cabbage Wedges
These creamy cabbage wedges pair beautifully with roasted chicken, grilled steak, baked salmon, or simple pan-seared chicken breasts. For a meatless meal, serve them with crusty bread, roasted potatoes, or a fresh green salad.
The rich Parmesan sauce is especially delicious spooned over rice or mashed potatoes. You can also serve a wedge alongside your favorite grain for a comforting and filling dinner.
Storage and Reheating
Allow leftover cabbage to cool before transferring it to an airtight container. Refrigerate for up to 3 to 4 days.
To reheat, place the cabbage and sauce in an oven-safe dish, cover, and warm at 325°F until heated through. Add a splash of broth or cream if the sauce has thickened in the refrigerator.
You can also reheat individual portions in the microwave using short intervals at medium power. Stir the sauce gently between intervals when possible.
Freezing is not recommended if you want to preserve the smoothest possible cream sauce, because dairy-based sauces may separate after thawing and reheating.
Frequently Asked Questions
Can I make this recipe with vegetable broth?
Yes. Vegetable broth works well and makes the dish suitable for a vegetarian meal when you also use vegetarian-friendly Parmesan cheese.
Can I prepare the cabbage ahead of time?
You can cut the cabbage wedges and dice the onion ahead of time. Store them separately in the refrigerator. For the best texture, sear the cabbage, prepare the sauce, and bake the dish shortly before serving.
How do I know when the cabbage is done?
Insert a fork into the thickest part of a wedge. It should slide in easily, and the leaves should be tender without completely falling apart.
Can I make the sauce less rich?
You can replace part of the heavy cream with additional broth, although the sauce will be less thick and luxurious. For the intended creamy texture, use the full amount of cream and cream cheese.
Final Thoughts
Ultra-Creamy “Marry Me” Cabbage Wedges turn a humble head of green cabbage into a comforting dish filled with garlic, sun-dried tomatoes, herbs, and rich Parmesan cream sauce. Searing the wedges before baking adds extra flavor, while slow oven cooking makes the cabbage wonderfully tender.
Whether you serve it as a standout side dish or a meatless dinner, this recipe is a delicious addition to your collection of easy cabbage recipes.
Save this recipe to your Pinterest dinner board so you can find it whenever you’re craving a cozy, creamy homemade meal. Once you try it, experiment with your favorite herbs and share how you served it!
PrintUltra-Creamy Marry Me Cabbage Wedges
Tender seared cabbage wedges baked in a rich, creamy Parmesan sauce with garlic, sun-dried tomatoes, and aromatic herbs.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Total Time: 75-80 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Searing and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact
3 tbsp (45 ml) olive oil
2 tbsp (28 g) butter
1/2 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
1/2 cup (60 g) sun-dried tomatoes in oil, julienned
1 tsp (1 g) dried oregano
1 tsp (1 g) dried thyme
1/2 tsp (0.5 g) dried rosemary
1 tsp (6 g) salt
1/2 tsp (1 g) black pepper
1 tsp (1 g) red pepper flakes, optional
1/2 cup (45 g) grated Parmesan cheese
Chopped fresh parsley, for garnish
Extra Parmesan cheese, for serving
Instructions
1. Preheat oven to 375°F (190°C).
2. Cut cabbage into 8 wedges, keeping the core intact.
3. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear cabbage 2-3 minutes per side until golden. Season with salt and pepper.
4. Reduce heat to medium. Add butter and red onion; cook 2-3 minutes. Add garlic and cook for 30 seconds.
5. Pour in broth and scrape up browned bits. Whisk in cream cheese until smooth.
6. Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, remaining salt and pepper, and optional red pepper flakes. Simmer 2-3 minutes.
7. Remove from heat and stir in Parmesan until melted.
8. Return cabbage wedges to the skillet and spoon sauce over them.
9. Cover and bake for 45 minutes.
10. Uncover, baste with sauce, and bake another 15-20 minutes until fork-tender.
11. Rest for 5 minutes. Garnish with parsley and extra Parmesan before serving.
Notes
Keep the cabbage cores intact so the wedges hold together.
Use vegetable broth and vegetarian-friendly Parmesan for a vegetarian version.
Adjust red pepper flakes to taste.
Refrigerate leftovers in an airtight container for 3-4 days.
Reheat covered at 325°F, adding a splash of broth or cream if needed.