Marry Me Melting Cabbage

I'm totally bought into 2026 being the year of the cabbage that's why I'm making this Marry Me Melting Cabbage. Cabbage wedges are baked in a rich, creamy sun-dried tomato parmesan sauce until it becomes soft, tender, and literally melts in your mouth.

What is Marry Me Melting Cabbage?

Marry Me Melting Cabbage is an oven-baked cabbage recipe where seared cabbage wedges are slowly cook in a creamy parmesan sauce with sun-dried tomatoes, garlic, herbs, and chili oil.

The "marry me" sauce has been trending on social media because it features rich cream sauce, parmesan cheese, garlic, herbs, and tangy sun-dried tomatoes. And when paired with cabbage, you get the most delicious, mouth-watering dish (I'm drooling just thinking about it).

Why You’ll Love Marry Me Melting Cabbage

• Incredibly tender cabbage: Baking the seared wedges in creamy sauce makes the cabbage soft, buttery, and full of flavor.
• Big “marry me” flavor: Garlic, parmesan, sun-dried tomatoes, and herbs create a rich and savory sauce that feels restaurant-worthy.
• Surprisingly simple: Even though it tastes fancy, the recipe uses simple ingredients and comes together easily.

Equipment You’ll Need

• Large skillet
• Large baking dish (about 10x15)
• Whisk

Ingredients for Marry Me Melting Cabbage

• Green cabbage: The star of the dish that becomes tender and buttery while baking.
• Olive oil
• Unsalted butter: Adds richness to the sauce.
• Shallot: Provides mild onion flavor that blends beautifully into the sauce.
• Garlic
• Low-sodium chicken broth: Thins the sauce and adds savory depth.
• Heavy cream: Creates the rich, creamy sauce texture.
• Sun-dried tomatoes: Tangy and slightly sweet bursts of flavor throughout the sauce.
• Parmesan cheese: Melts into the sauce and adds salty, nutty richness. Make sure to use freshly grated parmesan cheese!
• Chili oil: Adds gentle heat and extra flavor.
• Dried oregano
• Dried thyme
• Smoked paprika
• Salt
• Black pepper
• Parsley: Fresh garnish that brightens the dish.

Customizations

• Add protein: Cooked Italian sausage or bacon bits can turn this into a full meal.
• Make it vegetarian: Swap the chicken broth for vegetable broth.
• Add crunch: Top with toasted breadcrumbs or crispy pancetta before serving.

How to Make Marry Me Melting Cabbage

Sear the Cabbage

Cut the cabbage into 8 wedges, making sure each wedge stays attached to the core so it holds together.

Heat ½ tablespoon olive oil in a large skillet over medium heat. Place cabbage wedges cut-side down and sear for 2–3 minutes per side until golden brown. Work in batches if necessary.

Transfer the seared cabbage wedges to a large baking dish in a single layer.

Make the Creamy Sauce

In the same skillet over medium heat, melt the butter. Add the minced shallot and garlic and sauté for about 1 minute until fragrant and softened.

Add the chicken broth and heavy cream and stir until smooth.

Stir in the sun-dried tomatoes, parmesan cheese, chili oil, oregano, thyme, smoked paprika, salt, and black pepper. Simmer until sauce has slightly thickened.

Bake Until Melting Tender

Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges in the baking dish.

Bake for 50–60 minutes, until the cabbage is very tender and the top becomes golden and bubbly.

Garnish the marry me melting cabbage with chopped parsley and extra parmesan before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or warm gently in the oven until heated through.

This dish can also be frozen for up to 2 months, though the sauce may slightly separate when reheated.

Tips to Make the Perfect Marry Me Melting Cabbage

• Don’t skip the sear: Browning the cabbage adds incredible flavor to the dish.
• Use freshly grated parmesan: It melts smoother into the sauce and gives better flavor than pre-shredded cheese.
• Let it bake long enough: The magic of this recipe is when the cabbage becomes soft and “melting” tender.
• Taste the sauce: Before pouring it over the cabbage, give it a quick taste and adjust salt or pepper if needed.

Frequently Asked Questions (FAQs)

What do I eat this Marry Me Melting Cabbage with?

This dish works beautifully as a side for roasted chicken, steak, pork chops, or salmon. It’s also hearty enough to serve over rice, mashed potatoes, or crusty bread to soak up the creamy sauce.

Can I use red cabbage?

Yes, you can use red cabbage. Just keep in mind the color will change the appearance of the sauce slightly, giving it a purple tint. The flavor will still be delicious.

How do I make this healthier?

You can lighten the recipe by using half-and-half instead of heavy cream and using less parmesan. It will still be creamy and flavorful!

Is this dish spicy?

Not really. The chili oil adds mild heat but if you prefer no spice at all, simply leave it out.

Related Recipes You’ll Love

• Garlic Butter Melting Cabbage
• Napa Cabbage Rolls
• Fried Enoki Mushrooms with Chili Crisp Mayo
• Garlic Butter Noodles
• Garlic Parmesan Chicken Pasta

Marry Me Melting Cabbage

Marry Me Melting Cabbage features seared cabbage wedges baked in a creamy parmesan sun-dried tomato sauce until tender and buttery.

5 from 8 votes

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 396kcal

Equipment

• ▢
  Large Skillet
• ▢
  10x15 Baking Dish
• ▢
  Whisk

Ingredients 

1x2x3x

US Customary - Metric

• ▢ 1 medium green cabbage cut into 8 wedges with core intact
• ▢ 2 tablespoon olive oil
• ▢ 2 tablespoon unsalted butter
• ▢ 1 shallot minced
• ▢ 5 cloves garlic minced
• ▢ 1 cup low-sodium chicken broth
• ▢ 2 cups heavy cream
• ▢ ½ cup sun-dried tomatoes finely chopped
• ▢ 1 cup freshly grated parmesan cheese
• ▢ 2 tablespoon chili oil
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon smoked paprika
• ▢ ¾ teaspoon salt
• ▢ Freshly ground black pepper
• ▢ Chopped parsley garnish

Cook ModePrevent your screen from going dark

Instructions

• Cut the cabbage into 8 wedges, slicing through the core so each wedge stays intact and doesn’t fall apart.
  1 medium green cabbage
• Heat ½ tablespoon olive oil in a large skillet over medium heat. Place the cabbage wedges cut-side down and sear for 2-3 minutes per side until golden brown. Cook in batches if needed.
  2 tablespoon olive oil
• Transfer the seared cabbage wedges to a large baking dish (I used a 10x15 dish), arranging them in a single layer.
• In the same skillet over medium heat, melt the butter. Add the minced shallot and garlic and sauté for about 1 minute until fragrant and softened.
  2 tablespoon unsalted butter, 1 shallot, 5 cloves garlic
• Add the chicken broth and heavy cream and stir until the sauce is smooth. Stir in the sun-dried tomatoes, parmesan cheese, chili oil, dried oregano, dried thyme, smoked paprika, salt, and black pepper until well combined. Simmer the sauce until slightly thickened, about 2-3 mins.
  1 cup low-sodium chicken broth, 2 cups heavy cream, ½ cup sun-dried tomatoes, 1 cup freshly grated parmesan cheese, 2 tablespoon chili oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ¾ teaspoon salt, Freshly ground black pepper
• Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges.
• Bake for 50-60 minutes until the cabbage is very tender and the top is golden brown.
• Garnish with chopped parsley and extra parmesan before serving.
  Chopped parsley

Notes

An earlier version of my recipe included mayo in the recipe. If you want to use mayo in the recipe then:

• Remove ½ cup of heavy cream
• Add ½ cup of mayo

Nutrition

Calories: 396kcal | Carbohydrates: 14g | Protein: 9g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 472mg | Potassium: 551mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1363IU | Vitamin C: 46mg | Calcium: 254mg | Iron: 2mg