Description
Marry Me Cabbage Pasta is a comforting and flavorful dish featuring roasted cabbage ribbons tossed in a creamy sun-dried tomato sauce. This recipe combines simple ingredients for a delicious vegetarian main or side dish with a perfect balance of savory, spicy, and creamy flavors.
Ingredients
Scale
For the Roasted Cabbage
- ½ medium green cabbage
- Olive oil for drizzling
- Salt to taste
For the Creamy Sun-Dried Tomato Sauce
- 1 tablespoon olive oil
- 3 garlic cloves finely minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red chili flakes
- 1 cup low-sodium vegetable broth
- ½ cup heavy cream
- ½ cup sun-dried tomatoes chopped
- ⅓ cup freshly grated Parmesan cheese
- ¼ teaspoon black pepper or to taste
- 1 tablespoon fresh parsley chopped
Instructions
- Roast the Cabbage: Preheat your oven to 400°F / 200°C. Remove the core from the cabbage and slice it into thin ribbons resembling wide pasta noodles, about 5 to 6 cups. Spread the cabbage evenly on a baking tray, drizzle lightly with olive oil, sprinkle with salt, and toss to coat. Arrange in a single layer for even roasting. Bake for 15 minutes until softened and lightly golden at the edges.
- Prepare the Sauce: While the cabbage roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned. Stir in Italian seasoning and red chili flakes. Pour in vegetable broth and bring to a gentle simmer. Stir in heavy cream and chopped sun-dried tomatoes, cooking for 5 minutes to thicken slightly. Add grated Parmesan cheese and black pepper, stirring until the cheese melts and the sauce is creamy.
- Combine and Finish: Transfer the roasted cabbage to the skillet with the sauce and toss well to coat the ribbons evenly. Let everything cook together for 3 minutes to meld flavors. Sprinkle with fresh parsley before serving. Serve warm as a comforting main dish or a flavorful side.
Notes
- Use low-sodium vegetable broth to control salt levels in the dish.
- For a dairy-free version, substitute heavy cream and Parmesan with coconut cream and nutritional yeast respectively.
- Adjust chili flakes according to your preferred spice level.
- Roast the cabbage until edges are lightly golden to enhance flavor and texture.
- Fresh parsley can be replaced with basil for a different herbaceous note.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 30 mg
