Mediterranean Irresistible “Marry Me” Melting Cabbage

This Mediterranean-inspired “Marry Me” Melting Cabbage takes humble cabbage and transforms it into a luscious, creamy side (or even a main dish) worthy of any dinner table. Tender wedges of roasted cabbage soak up a velvety sauce made with cream, sun-dried tomatoes, herbs, and Parmesan — a Mediterranean twist on the viral “marry me chicken” flavor. The result is rich, comforting, and elegant enough to impress guests. It’s the kind of dish that makes you say, “I’d marry whoever made this.”

Time:

Prep Time: 15 minutes

Cook Time: 40–45 minutes

Total Time: 1 hour

Ingredients

1 head green cabbage (about 2¼ lbs), cut into 8 wedges with the core intact

3 tablespoons olive oil, plus additional for searing if needed

½ cup finely diced red onion

4 cloves garlic, minced

1 cup low-sodium chicken broth (or vegetable broth)

4 oz full-fat cream cheese, softened and cubed

1 cup heavy cream

½ cup sun-dried tomatoes in oil, julienned and drained

1 teaspoon dried oregano leaves

1 teaspoon dried thyme leaves

½ teaspoon dried rosemary leaves

1 teaspoon table salt, plus more for seasoning

½ teaspoon black pepper, plus more for seasoning

1 teaspoon red pepper flakes (optional)

½ cup grated Parmesan cheese, plus extra for serving

Chopped fresh parsley, for garnish

Instructions

Prep the Cabbage:
Preheat your oven to 400°F (200°C). Cut the cabbage into 8 wedges, keeping the core intact so they hold their shape. Season both sides lightly with salt and pepper.

Sear the Cabbage:
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the cabbage wedges for 2–3 minutes per side, until golden and slightly caramelized. Add more oil if needed. Transfer to a plate and set aside.

Sauté Aromatics:
In the same skillet, reduce heat to medium. Add 2 tablespoon of olive oil. Sauté red onion until softened, about 3–4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Build the Sauce:
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits. Add cream cheese, stirring until melted and smooth. Pour in the heavy cream, then mix in sun-dried tomatoes, oregano, thyme, rosemary, salt, black pepper, and red pepper flakes (if using). Simmer for 3–4 minutes until slightly thickened.

Add the Cabbage Back:
Nestle the seared cabbage wedges into the sauce, spooning some sauce over the tops. Sprinkle with Parmesan cheese.

Bake:
Transfer the skillet to the oven and bake uncovered for 20–25 minutes, until the cabbage is tender and the sauce is bubbly and golden around the edges.

Serve:
Garnish with chopped parsley and an extra sprinkle of Parmesan. Serve warm with crusty bread, grilled fish, or roasted chicken.

Tips

Keep the Core: It holds the cabbage wedges together while roasting.

Caramelization Counts: Don’t skip searing — it brings depth and sweetness to the dish.

Deglaze Properly: Scrape up the brown bits from the pan for maximum flavor.

Use Full-Fat Cream and Cheese: It helps the sauce stay smooth and rich.

Avoid Overcrowding: If your pan is small, sear the cabbage in batches.

Bake Until Tender: The cabbage should be fork-tender but not falling apart.

Adjust Thickness: If the sauce is too thick, add a splash of broth before baking.

Finish with Lemon: A small squeeze of lemon before serving adds brightness.

Variations

Vegan Version: Use vegan butter, dairy-free cream, and vegan Parmesan. Substitute vegetable broth.

Spicy Mediterranean Style: Add a pinch of chili flakes and smoked paprika.

Add Protein: Stir in cooked shredded chicken or crispy pancetta before baking.

Tomato-Rich Version: Mix in a few spoonfuls of tomato paste for a deeper flavor.

Greek-Inspired: Add crumbled feta and chopped kalamata olives on top before serving.

Italian Touch: Replace Parmesan with pecorino Romano and top with basil.

Low-Carb Bake: Serve over roasted cauliflower or zucchini noodles.

Nutty Finish: Sprinkle toasted pine nuts or almonds before serving for crunch.

Q&A

Q: Can I make this ahead of time?
A: Yes. Prepare the sauce and sear the cabbage ahead, then assemble and bake just before serving.

Q: Can I use red cabbage instead of green?
A: Green cabbage works best for tenderness and sweetness, but red can be used for color variation — just expect a firmer texture.

Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Q: Can I freeze it?
A: It’s not ideal — cream-based sauces can separate when thawed. It’s best enjoyed fresh.

Q: What can I serve this with?
A: It pairs beautifully with grilled salmon, chicken souvlaki, or a light quinoa salad.

Nutrition

(Per Serving, based on 6 servings)

Calories: 290

Protein: 7 g

Carbohydrates: 10 g

Fat: 25 g

Fiber: 3 g

Sodium: 460 mg

Sugars: 4 g

Conclusion

Mediterranean “Marry Me” Melting Cabbage takes simple ingredients and turns them into something indulgent and elegant. The creamy, herb-laced sauce, sun-dried tomatoes, and tender roasted cabbage create a dish that’s both comforting and refined. Whether served as a side or main course, this is one of those recipes that will have everyone asking for seconds — and maybe even your hand in marriage.