Creamy Sun-Dried Tomato Braised Cabbage
↓ Jump to RecipeDiscover how to make tender roasted cabbage wedges braised in a velvety sun-dried tomato and Parmesan cream sauce. A perfect elegant side dish.
- Prep 15 min
- Cook 60 min
- 4 servings
- Side Dish
Table of contents
Cabbage is often overlooked in the kitchen, but this recipe transforms the humble vegetable into a showstopper. Creamy sun-dried tomato braised cabbage takes thick green wedges and roasts them until they are caramelized and charred before braising them in a rich, luxurious sauce. The combination of smoky paprika, tangy sun-dried tomatoes, and savory Parmesan cheese creates a sophisticated flavor profile that will have even the most skeptical vegetable lovers asking for second seconds.
This dish is the ideal accompaniment for a Sunday roast or a cozy weeknight alongside roasted chicken. The texture is truly wonderful, offering smoky, crispy edges contrasted with a melt-in-your-mouth tender center. With the depth of the tomato paste and the brightness of fresh basil, it feels like a gourmet restaurant meal while remaining remarkably simple to prepare for your family gathering.
Why You'll Love This Recipe
- Turns affordable, humble vegetables into a gourmet-style side dish.
- Features a perfect balance of smoky, tangy, and creamy flavors.
- The braising method ensures the cabbage is tender and flavorful.
- Simple two-step process using a roasting pan and a skillet.
Ingredients
- 1 large green cabbage, cut into 1-inch (2.5 cm) thick wedges
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon unsalted butter
- 1 large shallot (or 1/2 red onion), finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 3/4 cup heavy cream
- 3/4 cup halal chicken broth or vegetable bone broth
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1 large handful fresh basil leaves, chopped, plus extra for garnish
Equipment
Creamy Sun-Dried Tomato Braised Cabbage
Discover how to make tender roasted cabbage wedges braised in a velvety sun-dried tomato and Parmesan cream sauce. A perfect elegant side dish.
Ingredients
Instructions
- Roast the Cabbage. Preheat your oven to 425°F (220°C). Arrange the cabbage wedges in a single layer in your roasting pan. Drizzle with olive oil and rub evenly with the garlic powder, onion powder, smoked paprika, half of the salt, and half of the pepper. Roast uncovered for 25 to 30 minutes until edges are caramelized and deeply browned.
- Prepare the Aromatics. While the cabbage roasts, melt butter in a skillet over medium heat. Add the diced shallot and cook for 3 to 4 minutes until softened. Stir in the minced garlic, dried thyme, tomato paste, the remaining salt, and pepper. Cook constantly for 1 to 2 minutes until fragrant and darkened in color.
- Make the Cream Sauce. Pour the heavy cream and broth into the skillet, whisking well to dissolve the tomato paste. Stir in the chopped sun-dried tomatoes and let the mixture simmer gently for 2 to 3 minutes until it is warm and slightly loose. Remove the skillet from the heat.
- Combine and Braise. Stir the grated Parmesan cheese and fresh basil into the sauce. Pour the warm sauce evenly over the roasted cabbage wedges. Reduce oven temperature to 350°F (175°C). Cover the dish tightly with foil and bake for 40 minutes until the cabbage is completely fork-tender and saturated.
- Final Browning. Remove the foil and bake the dish uncovered for another 10 to 12 minutes. This allows the sauce to become bubbly, reduced, and lightly golden on top. Remove from the oven and garnish with extra Parmesan and basil leaves before serving warm.
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