Description
A creamy, comforting cabbage dish that combines fresh cabbage with a luscious creamy sauce, perfect for any occasion.
Ingredients
Scale
- 1 head Green Cabbage
- 3 tablespoons Olive Oil
- 2 tablespoons Butter
- 1 medium Red Onion
- 4 cloves Garlic
- 1 cup Low-Sodium Chicken Broth
- 8 ounces Cream Cheese
- 1 cup Heavy Cream
- 1/2 cup Sun-Dried Tomatoes
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Red Pepper Flakes
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Fresh Parsley
Instructions
- Prep Your Ingredients: Chop the cabbage into wedges and slice onions and garlic. Make sure to have everything ready to go!
- Sauté the Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the red onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook until fragrant, about another minute.
- Cook the Cabbage: Add the cabbage wedges to the skillet. Gently toss to coat them with the oil and onions. Cook until the cabbage wilts and softens, approximately 7-10 minutes.
- Create the Cream Sauce: Pour in the chicken broth and bring to a simmer. Reduce heat to low and stir in the cream cheese and heavy cream, stirring until fully incorporated.
- Add Flavor: Stir in sun-dried tomatoes and all the herbs. Season with salt, black pepper, and red pepper flakes. Let simmer for 5 minutes.
- Serve It Up: Transfer your creamy cabbage to a serving bowl and sprinkle generously with Parmesan cheese and fresh parsley before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Can be prepped a day ahead and gently warmed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg