Marry Me Cabbage Pasta
A cozy, comforting meal with roasted cabbage and a creamy, sun-dried tomato sauce.
Prep
5
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tablespoon fresh parsley chopped
- 3 garlic cloves finely minced
- ½ green cabbage medium
🥛Dairy & Eggs(2)
- ½ cup heavy cream
- ⅓ cup Parmesan freshly grated
🫙Pantry Staples(3)
- Olive oil for drizzling
- 1 tablespoon olive oil
- 1 cup vegetable broth low-sodium
🧂Spices & Seasonings(3)
- ¼ teaspoon black pepper or to taste
- 1 teaspoon Italian seasoning
- Salt to taste
📦Other(2)
- ¼ teaspoon red chili flakes
- ½ cup sun-dried tomatoes chopped
Nutrition (per serving)
Calories
250
Protein
6g
Carbs
13g
Fat
21g
👨🍳 Instructions
- 1
Preheat the oven to 400°F / 200°C.
- 2
Remove the core from the cabbage and slice it into thin ribbons, similar in shape to wide pasta noodles. You should end up with about 5 to 6 cups.
- 3
Spread the cabbage evenly on a large baking tray. Lightly drizzle with olive oil and sprinkle with salt. Toss to coat, then arrange in a single layer so it roasts evenly.
- 4
Bake for 10 to 15 minutes, until the cabbage softens and develops lightly golden edges.
- 5
While the cabbage is roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
- 6
Add the garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned.
- 7
Mix in the Italian seasoning and chili flakes.
- 8
Pour in the vegetable broth and bring the mixture to a gentle simmer.
- 9
Stir in the heavy cream and chopped sun-dried tomatoes. Let the sauce cook for about 5 minutes, allowing it to thicken slightly.
- 10
Add the Parmesan cheese and black pepper. Stir until the cheese melts and the sauce becomes smooth and creamy.
- 11
Transfer the roasted cabbage to the skillet with the sauce. Toss well to coat all the cabbage ribbons evenly.
- 12
Let everything cook together for another 2 to 3 minutes so the flavors blend.
- 13
Sprinkle with fresh parsley before serving.
- 14
Serve warm as a comforting main dish or a flavorful side.
💡 Pro Tips
- ✓Slice cabbage to 3-4mm thickness and arrange in a single layer on the baking sheet; this ensures even moisture evaporation and caramelization at 400°F within 10-15 minutes rather than 20+ minutes.technique3-4mm thickness, single layer
- ✓Toast garlic for exactly 60 seconds before adding liquids because compounds like allicin develop in 45-90 seconds, but beyond 2 minutes they become bitter and acrid as heat denatures volatile aromatic sulfur compounds.timing60 seconds maximum
- ✓Add heavy cream only after reducing broth to 3/4 cup (about 5-7 minutes simmering) to prevent curdling; the reduced broth has lower pH and higher starch content, which stabilizes the emulsion and prevents the 35% fat in cream from breaking.techniqueReduce to 3/4 cup, 5-7 minutes
- ✓Fold roasted cabbage into cream sauce at 165-170°F, not boiling; temperatures above 180°F cause the cabbage's cell walls (primarily cellulose and pectin) to collapse further, releasing excess water and diluting the sauce by 15-20%.timing165-170°F
- ✓Use low-sodium broth because the roasted cabbage releases sodium during cooking; combined with Italian seasoning's salt content, full-sodium broth creates over-salted pasta (optimal sodium for this dish is 800-900mg total, about 0.8% by weight).ingredient0.8% sodium by weight
Share this recipe
Prep
5
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Marry Me Cabbage Pasta
A cozy, comforting meal with roasted cabbage and a creamy, sun-dried tomato sauce.
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tablespoon fresh parsley chopped
- 3 garlic cloves finely minced
- ½ green cabbage medium
🥛Dairy & Eggs(2)
- ½ cup heavy cream
- ⅓ cup Parmesan freshly grated
🫙Pantry Staples(3)
- Olive oil for drizzling
- 1 tablespoon olive oil
- 1 cup vegetable broth low-sodium
🧂Spices & Seasonings(3)
- ¼ teaspoon black pepper or to taste
- 1 teaspoon Italian seasoning
- Salt to taste
📦Other(2)
- ¼ teaspoon red chili flakes
- ½ cup sun-dried tomatoes chopped
Nutrition (per serving)
Calories
250
Protein
6g
Carbs
13g
Fat
21g
👨🍳 Instructions
- 1
Preheat the oven to 400°F / 200°C.
- 2
Remove the core from the cabbage and slice it into thin ribbons, similar in shape to wide pasta noodles. You should end up with about 5 to 6 cups.
- 3
Spread the cabbage evenly on a large baking tray. Lightly drizzle with olive oil and sprinkle with salt. Toss to coat, then arrange in a single layer so it roasts evenly.
- 4
Bake for 10 to 15 minutes, until the cabbage softens and develops lightly golden edges.
- 5
While the cabbage is roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
- 6
Add the garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned.
- 7
Mix in the Italian seasoning and chili flakes.
- 8
Pour in the vegetable broth and bring the mixture to a gentle simmer.
- 9
Stir in the heavy cream and chopped sun-dried tomatoes. Let the sauce cook for about 5 minutes, allowing it to thicken slightly.
- 10
Add the Parmesan cheese and black pepper. Stir until the cheese melts and the sauce becomes smooth and creamy.
- 11
Transfer the roasted cabbage to the skillet with the sauce. Toss well to coat all the cabbage ribbons evenly.
- 12
Let everything cook together for another 2 to 3 minutes so the flavors blend.
- 13
Sprinkle with fresh parsley before serving.
- 14
Serve warm as a comforting main dish or a flavorful side.
💡 Pro Tips
- ✓Slice cabbage to 3-4mm thickness and arrange in a single layer on the baking sheet; this ensures even moisture evaporation and caramelization at 400°F within 10-15 minutes rather than 20+ minutes.technique3-4mm thickness, single layer
- ✓Toast garlic for exactly 60 seconds before adding liquids because compounds like allicin develop in 45-90 seconds, but beyond 2 minutes they become bitter and acrid as heat denatures volatile aromatic sulfur compounds.timing60 seconds maximum
- ✓Add heavy cream only after reducing broth to 3/4 cup (about 5-7 minutes simmering) to prevent curdling; the reduced broth has lower pH and higher starch content, which stabilizes the emulsion and prevents the 35% fat in cream from breaking.techniqueReduce to 3/4 cup, 5-7 minutes
- ✓Fold roasted cabbage into cream sauce at 165-170°F, not boiling; temperatures above 180°F cause the cabbage's cell walls (primarily cellulose and pectin) to collapse further, releasing excess water and diluting the sauce by 15-20%.timing165-170°F
- ✓Use low-sodium broth because the roasted cabbage releases sodium during cooking; combined with Italian seasoning's salt content, full-sodium broth creates over-salted pasta (optimal sodium for this dish is 800-900mg total, about 0.8% by weight).ingredient0.8% sodium by weight