Melting Cabbage Marinara

cabbage and marinara sauce in a cast iron skillet

This show-stopping dish features buttery soft cabbage that's laced with parmesan cheese and braised in warm marinara sauce. It's unlike any cabbage you've ever had! It's called "melting" because it literally melts in your mouth!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword cabbage, entertaining, marinara, melting cabbage, side dish

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 188kcal

Author Robin Miller

Ingredients

1 medium head green cabbage about 1 1/2 pounds, outer leaves removed
2 tablespoons olive oil divided, or more as needed
8- ounce can tomato sauce
2-3 cloves garlic minced or pressed
1 teaspoon Italian seasoning
1/2 cup grated parmesan cheese divided
Salt and freshly ground black pepper
Chopped fresh basil for serving

Instructions

Preheat oven to 375 degrees F.
Cut the cabbage into 8 equal wedges (halve first, then cut each half into 4 equal wedges - and keep the stem intact to ensure the wedges don't fall apart when searing).
Heat 1 tablespoon of the oil in a large, ovenproof skillet over medium-high heat. Working in batches to prevent crowding the pan, add 3 to 4 cabbage wedges to the hot oil and cook until golden brown on both sides.
Transfer the cabbage wedges to a plate and repeat with more oil and remaining cabbage wedges. Transfer all cabbage wedges to the plate.
Add the tomato sauce, garlic, and Italian seasoning to the same pan over medium heat. Bring to a simmer.
Remove the pan from the heat and season the sauce with salt and pepper.
Nestle the cabbage wedges in the sauce, overlapping them as necessary. Sprinkle 1/4 cup of the parmesan cheese over top.
Cover with a foil (or an oven-safe lid) and bake for 30 minutes.
Flip the cabbage, top with the remaining parmesan cheese, and bake for 15 to 20 more minutes (covered), until the cabbage is buttery soft and fork-tender.
Top with basil and serve.

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