Cabbage with Creamy Tuscan Sauce Recipe

Introduction

This creamy Tuscan cabbage dish brings together tender cabbage wedges with a rich, flavorful sauce bursting with sun-dried tomatoes and herbs. It’s a comforting and elegant side or light main that’s easy to prepare and perfect for any occasion.

Ingredients

• 1 head (900-1100 g) green cabbage, cut into 8 wedges with core intact
• 3 tbsps (45 ml) olive oil
• 2 tbsps (28 g) butter
• ½ 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
• ½ cup (60 g) sun-dried tomatoes in oil, julienned
• 1 tsp (1 g) dried oregano leaves
• 1 tsp (1 g) dried thyme leaves
• ½ tsp (0.5 g) dried rosemary leaves
• 1 tsp (6 g) table salt
• ½ tsp (1 g) black pepper
• 1 tsp (1 g) red pepper flakes (optional)
• ½ cup (45 g) grated Parmesan cheese
• Chopped fresh parsley, for garnish
• Extra Parmesan for serving, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cut the cabbage into 8 wedges, keeping the core intact on each wedge.
3. Step 3: Heat olive oil in a 12-inch (30 cm) oven-safe cast iron skillet over medium-high heat. Sear the cabbage wedges for 2 to 3 minutes per side until golden. Work in batches if necessary. Transfer seared wedges to a plate and season with salt and pepper.
4. Step 4: Reduce heat to medium. Add butter and cook the diced red onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
5. Step 5: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
6. Step 6: Add the cream cheese and whisk until melted and smooth.
7. Step 7: Stir in heavy cream, sun-dried tomatoes, oregano, thyme, rosemary, additional salt and pepper, and red pepper flakes if using. Simmer for 2 to 3 minutes to slightly thicken the sauce. Remove from heat.
8. Step 8: Stir in the grated Parmesan cheese until fully melted and incorporated.
9. Step 9: Nestle the cabbage wedges back into the skillet, spooning sauce over the tops.
10. Step 10: Cover the skillet with foil or a lid and bake for 45 minutes.
11. Step 11: Uncover the skillet, baste the cabbage with the sauce, and bake uncovered for another 15 to 20 minutes until the cabbage is fork-tender.
12. Step 12: Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley and extra Parmesan cheese to taste.

Tips & Variations

• Use vegetable broth to make this dish vegetarian.
• For extra flavor, add a splash of white wine when deglazing the pan.
• If you prefer a spicier dish, increase the red pepper flakes or add a pinch of cayenne pepper.
• Swap out Parmesan for Pecorino Romano for a sharper taste.
• Try adding sautéed mushrooms or spinach to the sauce for added texture and nutrition.

Storage

Store leftover cabbage with creamy Tuscan sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to maintain creaminess, adding a splash of broth or cream if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

You can make a vegan version by using plant-based cream cheese and cream alternatives, vegetable broth, and a dairy-free Parmesan substitute or nutritional yeast for the cheese flavor.

Is it necessary to sear the cabbage first?

Searing the cabbage adds a lovely caramelized flavor and texture, but if you’re short on time, you can skip this step and bake it directly with the sauce—it will still be delicious, just less browned.

Cabbage with Creamy Tuscan Sauce Recipe

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★★★★★

4.8 from 133 reviews

Tender green cabbage wedges are seared and then baked in a rich, creamy Tuscan sauce made with cream cheese, heavy cream, sun-dried tomatoes, and aromatic herbs. This comforting dish combines the mild sweetness of cabbage with a flavorful, cheesy sauce, perfect as a unique and satisfying side or vegetarian main.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Tuscan / Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cabbage

• 1 head (900-1100 g) green cabbage (cut into 8 wedges with core intact)

Sauce

• 3 tbsps (45 ml) olive oil
• 2 tbsps (28 g) butter
• ½ 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
• ½ cup (60 g) sun-dried tomatoes in oil (julienned)
• 1 tsp (1 g) dried oregano leaves
• 1 tsp (1 g) dried thyme leaves
• ½ tsp (0.5 g) dried rosemary leaves
• 1 tsp (6 g) table salt
• ½ tsp (1 g) black pepper
• 1 tsp (1 g) red pepper flakes (optional)
• ½ cup (45 g) grated Parmesan cheese

Garnish

• Chopped fresh parsley
• Extra Parmesan cheese for serving (to taste)

Instructions

1. Preheat: Preheat oven to 375°F (190°C) to prepare for baking the cabbage and sauce together.
2. Cut the cabbage: Cut the cabbage into 8 wedges, keeping the core intact on each wedge to help hold its shape during cooking.
3. Sear the cabbage: Heat olive oil in a 12-inch (30 cm) oven-safe cast iron skillet over medium-high heat. Sear the cabbage wedges for 2 to 3 minutes per side until golden brown. Work in batches if needed. Transfer the seared wedges to a plate and season with salt and pepper.
4. Cook onions and garlic: Reduce heat to medium. Add butter to the skillet and cook the finely diced red onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
5. Deglaze: Pour in chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom for extra flavor.
6. Add cream cheese: Add the softened, cubed cream cheese to the skillet and whisk until melted and smooth, forming the creamy base of the sauce.
7. Mix in cream and tomatoes: Stir in heavy cream, sun-dried tomatoes, dried oregano, thyme, rosemary, additional salt and pepper, and red pepper flakes if using. Simmer the sauce over medium heat for 2 to 3 minutes to slightly thicken it. Remove from heat afterward.
8. Add Parmesan: Stir in grated Parmesan cheese until fully melted and incorporated into the sauce.
9. Combine cabbage and sauce: Nestle the seared cabbage wedges back into the skillet, spooning the creamy Tuscan sauce generously over the tops of the wedges.
10. Bake covered: Cover the skillet with foil or a lid and bake in the preheated oven for 45 minutes, allowing the cabbage to cook through and the flavors to meld.
11. Bake uncovered: Remove the foil or lid, baste the cabbage with the sauce, and continue baking for another 15 to 20 minutes until the cabbage is fork-tender and the sauce slightly thickened.
12. Rest and garnish: Let the dish rest for 5 minutes before serving to set. Garnish with chopped fresh parsley and additional Parmesan cheese to taste.

Notes

• Keep the core intact on each cabbage wedge to maintain structure during cooking.
• Use vegetable broth for a vegetarian version, or chicken broth for richer flavor.
• Sun-dried tomatoes add a sweet and tangy depth; drain slightly if oil-packed to avoid excess oiliness.
• Use an oven-safe skillet like a cast iron to go from stovetop to oven easily.
• Red pepper flakes are optional; omit for milder flavor.
• This dish is best served warm and makes a great side to roasted meats or as a hearty vegetarian entree.

Keywords: cabbage recipe, creamy Tuscan sauce, baked cabbage, Tuscan side dish, vegetable main dish, vegetarian Italian recipe