A delightful recipe for Marry Me Melting Cabbage with Creamy Tuscan Sauce that combines roasted cabbage with a rich and creamy sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Vegetarian
Method:Roasting and Sautéing
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
2 medium heads of green cabbage, cut into wedges
4 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
1 cup baby spinach
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice
Fresh basil leaves for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cabbage wedges on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, black pepper, garlic powder, and onion powder. Toss gently to coat.
Roast the cabbage in the preheated oven for 25-30 minutes, or until the edges are crispy and the cabbage is tender.
While the cabbage is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the cherry tomatoes and sauté for about 3-4 minutes until they start to soften.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese and Italian seasoning. Cook for an additional 2-3 minutes until the sauce is creamy and heated through. Add lemon juice and stir to combine.
Once the cabbage is done roasting, remove it from the oven and place it on a serving platter. Pour the creamy Tuscan sauce over the cabbage wedges.
Garnish with fresh basil leaves before serving.
Notes
For a spicy kick, add red pepper flakes to the creamy sauce while cooking.
Substitute the heavy cream with coconut milk for a dairy-free version.