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Oven-baked seared cabbage wedges in a creamy parmesan sauce with sun-dried tomatoes, garlic, herbs, and a touch of chili oil heat, resulting in tender, melt-in-your-mouth cabbage.

  • Total Time: 1 hour to 1 hour 10 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 medium green cabbage cut into 8 wedges with core intact
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 5 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 2 cups heavy cream
  • ½ cup sun-dried tomatoes, finely chopped
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons chili oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • Freshly ground black pepper, to taste
  • Chopped parsley (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Slice the cabbage into 8 wedges, cutting through the core so each wedge stays intact.
  3. Heat ½ tablespoon olive oil in a large skillet over medium heat.
  4. Place the cabbage wedges cut-side down and sear 2–3 minutes per side until golden brown, working in batches if needed.
  5. Transfer the seared wedges to a large baking dish and arrange in a single layer.
  6. In the same skillet, melt 2 tablespoons unsalted butter over medium heat.
  7. Add the minced shallot and garlic and sauté about 1 minute until soft and fragrant.
  8. Pour in 1 cup low-sodium chicken broth and 2 cups heavy cream, stirring until smooth.
  9. Stir in ½ cup finely chopped sun-dried tomatoes, 1 cup freshly grated parmesan, 2 tablespoons chili oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ¾ teaspoon salt, and freshly ground black pepper.
  10. Simmer the sauce, stirring occasionally, until it thickens slightly, about 2–3 minutes.
  11. Pour the creamy sauce evenly over the cabbage wedges in the baking dish.
  12. Bake for 50–60 minutes, until the cabbage is tender and the top is golden and bubbling.
  13. Sprinkle chopped parsley and a little extra parmesan on top before serving.

Notes

For extra creaminess, reduce heavy cream by ½ cup and add ½ cup mayonnaise to the sauce., You can add cooked Italian sausage, crispy bacon bits, or roasted chicken pieces for more protein., To keep it vegetarian, substitute chicken broth with vegetable broth and omit meat add-ins., Top with toasted breadcrumbs or crispy pancetta for a crunchy texture., To make it healthier, swap heavy cream for half-and-half and reduce parmesan cheese amounts., Chili oil provides gentle heat; omit if sensitive to spice.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Category: Side Dish

Nutrition

  • Serving Size: About 1 cabbage wedge with sauce
  • Calories: 396 kcal per serving
  • Fat: 35 g per serving
  • Carbohydrates: 14 g per serving
  • Protein: 9 g per serving