Featured Recipes
This one-pan Marry Me Cabbage turns humble wedges into a showstopping side dish by braising them in a rich sun-dried tomato cream sauce. The contrast between the spoon-tender braised leaves and the crispy toasted breadcrumb topping makes it completely irresistible.
The Secret to a Richer Sauce
Skipping starch thickeners completely changes the texture. We fry the sun-dried tomatoes and paste in hot oil first, which eliminates the tinny flavor of the canned goods before the broth hits the pan. Braising the wedges uncovered then lets the oven’s ambient heat naturally reduce the liquid, leaving a glossy coating that clings to every leaf.
Braising Marry Me Cabbage Wedges
Keep the bottom core attached. Split the head straight down the middle, then slice each half into three even pieces. If you trim too much off the base, the leaves will fan out and turn into a soggy mess in the skillet.
Toast the panko first while the skillet is clean. I always knock this out before the oil goes in so I don’t have to wash a second pan. Pull them the second they turn golden brown, toss them with the vegetarian Parmesan and a pinch of salt, and wipe the pan out.
Sear the cabbage in two tablespoons of olive oil over medium-high heat. You want an aggressive, dark brown char on both sides, which takes about 3 to 5 minutes per side.
Don’t rush the sear; that deep color is where the vegetable gets its savory backbone.
Drop the heat to medium and add the reserved tomato oil, chopped garlic, sun-dried tomatoes, paste, dried oregano, and red pepper flakes. Cook constantly for 1 to 2 minutes until the paste shifts to a brick red. Use the vegetable broth to release the stuck-on bits from the bottom, then whisk in the heavy cream, cubed cream cheese, kosher salt, and black pepper. Let it simmer gently for 2 to 3 minutes until the dairy melts completely, then remove from the heat and stir in the grated cheese.
Nestle the charred wedges back into the liquid, slightly overlapping them to fit, and spoon some sauce over each piece. Bake uncovered in a 400°F oven for 30 to 35 minutes, turning them over at the halfway mark. I pull the skillet when a fork slides through the thickest part of the core with zero resistance; if you hit a tough spot, give it five more minutes.
Spoon the thickened liquid from the bottom over the top of the tender wedges. Finish with the toasted crunch and fresh sliced basil right before serving.
Marry Me Cabbage Side Dish FAQs
Can I prep the wedges ahead of time?
Yes, you can cut the wedges up to two days in advance. Store them in a sealed bag in the fridge, but wait to sear them until right before cooking so the exposed edges don’t dry out.
What if my skillet isn’t large enough for all the wedges?
Sear them in batches on the stovetop, build the liquid in the same pan, and then transfer everything to a 9×13-inch baking dish. They need a single even layer to braise properly in the oven.
Storing and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days, keeping the crispy topping in a separate dry container if possible.
- Reheat wedges gently in a skillet over medium-low heat with a splash of broth to loosen the cream sauce. Microwaving works in a pinch, but the vegetable tends to release excess water and dilute the flavor.
I love serving these tender wedges right out of the skillet while the edges are still bubbling. Bring the whole pan to the table and let everyone scoop up that extra cream.
