Description
A creamy and flavorful dish featuring cabbage, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 head Green Cabbage
- 3 tablespoons Olive Oil
- 2 tablespoons Butter
- 1 medium Red Onion
- 4 cloves Garlic
- 1 cup Low-Sodium Chicken Broth
- 8 ounces Cream Cheese
- 1 cup Heavy Cream
- 1/2 cup Sun-Dried Tomatoes
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Red Pepper Flakes
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Fresh Parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Remove the core from the cabbage and slice it into thick wedges.
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the red onion and sauté until it becomes soft and translucent.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth and bring to a simmer.
- Add the cream cheese and heavy cream, stirring until smooth.
- Mix in the sun-dried tomatoes, oregano, thyme, rosemary, salt, pepper, and red pepper flakes.
- Place the cabbage wedges in a baking dish and pour the creamy mixture over them.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil, sprinkle with Parmesan cheese, and bake for another 15 minutes until golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
For a vegan version, replace cream cheese with silken tofu and use coconut cream. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: cabbage, creamy, side dish, vegetarian, comfort food