Melting Cabbage
Equipment
- large oven-proof skillet with a lid
Ingredients
- 1 head green cabbage
- 3 cloves garlic
- ¼ cup cream cheese
- 8 ounces sundried tomatoes in oil
- 2 T olive oil
- 2 cups chicken broth
- ¼ cup evaporated milk or heavy cream
- ½ t crushed red pepper
- ½ t salt (divided - ¼ t for the sauce and ¼ t for the cabbage)
- 2 t cornstarch
- 2 t water
- ½ cup grated Parmesan cheese (plus 1 T)
- ¼ t black pepper
- fresh parsley, for garnish
Instructions
- Preheat the oven and prep ingredients - Preheat the oven to 400℉. Remove any blemished outer leaves from the cabbage, then cut it into 2-inch wedges, keeping the core intact. Peel and mince the garlic. Cut the cream cheese into cubes and set aside. Pull the tomatoes out of the oil and give them a rough chop.
- Steam the cabbage - Lay the cabbage wedges on a plate and add ½ cup of water. Steam until soft, about 10 minutes, then set aside.
- Make the sauce - Add 2 T oil to your skillet, then stir in sun-dried tomatoes, broth, milk/cream, crushed red pepper flakes, minced garlic, cream cheese, and ¼ t salt. Cook over medium heat, stirring constantly until emulsified and bubbling, about 20 minutes. Stir 2 t cornstarch and 2 t water together, and whisk into the sauce. Removed from the heat and whisk in ½ cup grated Parmesan cheese.
- Bake - Nestle the cabbage wedges into the sauce in a single layer and shower with salt and pepper, a scant ¼ t each. Cover and bake for 30 minutes. Then uncover and bake for another 20 minutes, or until the cabbage is fork-tender and the sauce has slightly thickened. While the cabbage is baking, remove parsley leaves from the stems and mince.
- Finish - Sprinkle the cabbage with the reserved tablespoon of Parmesan cheese and garnish with fresh parsley.