Creamy Tomato-Kissed Cabbage
This creamy, tomato-kissed cabbage turns a humble head of cabbage into a show-stopping side or light main, featuring caramelized wedges, sun-dried tomatoes, and a rich Parmesan cream.
Ingredients
Cabbage Preparation
- 1 large large green cabbage, cut into wedges Core left in to hold wedges together
Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1 cup sun-dried tomatoes, chopped Packed in oil or rehydrated
- 1 cup heavy cream
- 1 cup grated Parmesan cheese Swap for Pecorino for a sharper finish
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (thyme or oregano recommended)
- to taste Salt and pepper Parmesan adds saltiness, taste as you go
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Heat a large oven-safe skillet over medium heat. Add the olive oil and warm until shimmering.
- Place the cabbage wedges cut-side down in the skillet. Sear until the cut faces are golden brown, about 3–4 minutes per side (5–7 minutes total). Turn wedges carefully so they don’t fall apart.
Mixing Sauce
- In a bowl, whisk together the chopped sun-dried tomatoes, heavy cream, grated Parmesan, minced garlic, and dried herbs. Season with salt and pepper; remember Parmesan adds saltiness, so taste as you go.
- Pour the creamy tomato mixture evenly over and between the seared cabbage wedges so it settles into the leaves.
Baking
- Transfer the skillet to the preheated oven. Bake for 25–30 minutes, until the cabbage is tender when pierced with a knife and the sauce is bubbling and slightly thickened.
- Remove from the oven and let rest for 3–5 minutes. Serve hot as a satisfying side or a light main.
Notes
For added flavor, consider adding a splash of chicken broth after searing. Keep the core intact on each wedge so leaves hold together. Serve wedges on a warm platter for an elegant presentation.