Creamy Tuscan Melting Cabbage | The Recipe Critic

Groceries are expensive right now, so I’ve been leaning hard on the cheap staples. This melting cabbage with a garlicky cream sauce, sun-dried tomatoes, and Parmesan is easy, budget friendly, and tastes amazing.

Creamy Tuscan Melting Cabbage Recipe

With grocery prices as high as they are, I’m looking into how I can stretch my dollar. Making this creamy Tuscan melting cabbage will do just that!

1. Prep: Preheat the oven to 375°F. Slice 1 large head of green cabbage into 8 wedges, keeping the core intact on each wedge. Heat a large oven-safe skillet over medium-high heat, then add olive oil. Once the oil is hot, add the cabbage and sear for 2-3 minutes per side. The cabbage should have a nice golden crust. Remove to a plate, then season with salt and black pepper to taste.
2. Cook Onion & Garlic: To the same skillet, over medium heat, add butter. Once the butter is melted, add diced yellow onion and minced garlic. Cook for 3-4 minutes until the onions begin to soften.
3. Deglaze Pan: Add chicken broth to the skillet to deglaze, scraping up any brown bits. Add cream cheese and whisk until fully melted and smooth.
4. Cook Sauce: Add heavy cream, sun dried tomatoes, Italian seasoning, and grated parmesan cheese. Whisk until combined. Let the sauce simmer until it thickens slightly, about 2-3 minutes, then remove from heat.
5. Melting Cabbage: Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
6. Bake: Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake the melting cabbage for an additional 15-20 minutes, until tender and golden.

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