Creamy Savory Cabbage
A creamy, tangy, and slightly spicy dish featuring tender cabbage in a rich sauce, perfect as a main or side for any meal.
Ingredients
Main Ingredients
- 1 head green cabbage, halved, cored, sliced into ribbons (about 6–8 cups)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 medium red onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth (or vegetable broth to keep it vegetarian) Substitute with vegetable broth for a vegetarian option.
- 8 ounces cream cheese, room temperature Room-temperature cream cheese melts faster.
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
- 1/2 cup sun-dried tomatoes, chopped Oil-packed preferred; if dry, rehydrate in hot water.
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions
Preparation
- Halve the cabbage, remove the core, and slice into thin ribbons. Thinly slice the onion, mince the garlic, and chop the sun-dried tomatoes. Measure herbs and dairy so everything is ready to go.
Cooking
- Warm the olive oil and butter in a large skillet over medium-high heat until the butter melts and foams.
- Add the sliced onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds more, just until fragrant.
- Add the sliced cabbage, sprinkle in the salt, black pepper, and red pepper flakes. Toss and sauté, stirring often, until the cabbage softens and some edges begin to brown, 6–8 minutes.
- Pour in the chicken broth, lower heat to medium, cover the skillet, and let the cabbage steam/wilt for 3–5 minutes until more tender.
- Turn heat down to low. Stir in the cream cheese, breaking it up so it melts into a smooth sauce. Add the heavy cream, sun-dried tomatoes, oregano, thyme, and rosemary. Simmer gently, stirring, for 3–5 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan until melted. Taste and adjust salt and pepper. Fold in the chopped fresh parsley just before serving.
Serving
- Spoon hot onto plates. This yields about 4 servings.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. For freezing, cool and seal before adding heavy cream for best results.