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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/cabbage-with-creamy-tuscan-sauce-recipe/