1 medium green cabbage, cut into 8 wedges with the core intact
2 Tbsp olive oil
2 Tbsp 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 Tbsp chili oil
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
¾ tsp salt
Freshly ground black pepper
Chopped parsley, to garnish
Directions
Cut the cabbage into 8 wedges, slicing through the core so each wedge stays intact.
Heat the olive oil in a large skillet over medium heat. Sear the cabbage wedges cut-side down for 2-3 mins per side until golden brown, working in batches if needed.
Transfer the seared wedges to a large (10×15) baking dish, arranging in a single layer.
In the same skillet over medium heat, melt the butter. Add the shallot and garlic and saute about 1 min until fragrant and softened.
Add the chicken broth and heavy cream, stirring until smooth. Stir in the sun-dried tomatoes, parmesan, chili oil, oregano, thyme, smoked paprika, salt, and pepper. Simmer until slightly thickened, about 2-3 mins.
Preheat the oven to 350F. Pour the sauce evenly over the cabbage wedges.
Bake for 50-60 mins until the cabbage is very tender and the top is golden brown.
Garnish with chopped parsley and extra parmesan before serving.
Via @hermanathome — melting cabbage in a creamy 'marry me' sauce (garlic, sun-dried tomatoes, parmesan).
