Marry Me Cabbage Pasta with Roasted Cabbage and Sun-Dried Tomato Cream Sauce Recipe
Marry Me Cabbage Pasta is a cozy, comforting dish featuring roasted cabbage ribbons tossed in a creamy, indulgent sun-dried tomato sauce. This recipe transforms humble cabbage into a rich, velvety pasta alternative that’s both flavorful and satisfying, perfect for a quick weeknight meal or a delightful side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting and Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
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, yielding about 5 to 6 cups. Spread the cabbage evenly on a large baking tray, lightly drizzle with olive oil, sprinkle with salt, and toss to coat. Arrange in a single layer and bake for 10 to 15 minutes until cabbage softens and edges turn lightly golden.
- Prepare the Sauce: While the cabbage roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add finely 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, bring to a gentle simmer, then stir in heavy cream and chopped sun-dried tomatoes. Allow the sauce to cook for 5 minutes to thicken slightly. Add Parmesan cheese and black pepper; stir until the cheese melts and sauce becomes smooth and creamy.
- Combine and Finish: Transfer roasted cabbage ribbons to the skillet with the creamy sun-dried tomato sauce. Toss well to coat all the cabbage evenly. Cook together for an additional 2 to 3 minutes to blend the flavors. Sprinkle with fresh parsley before serving. Serve warm as a comforting main dish or a flavorful side.
Notes
- For a vegetarian option, ensure the Parmesan cheese used is vegetarian-friendly or substitute with a plant-based cheese.
- Sun-dried tomatoes packed in oil will add extra richness to the sauce compared to dry-packed; adjust olive oil accordingly.
- This dish can be paired with crusty bread or a side salad for a complete meal.
- Leftovers keep well refrigerated for up to 2 days and can be gently reheated in a skillet.
- Adjust chili flakes to your preferred level of spiciness or omit for a milder sauce.
