Ingredients
Scale
- 1 head Green Cabbage
- 3 tablespoons Olive Oil
- 2 tablespoons Butter
- 1 medium Red Onion
- 4 cloves Garlic
- 1 cup Low-Sodium Chicken Broth
- 8 ounces Cream Cheese
- 1 cup Heavy Cream
- 1/2 cup Sun-Dried Tomatoes
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Red Pepper Flakes
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Fresh Parsley
Instructions
- Cut the cabbage into quarters, remove the core, and slice it into thin ribbons.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the red onion and sauté until translucent.
- Stir in the garlic and cook for another minute until fragrant.
- Add the cabbage and cook, stirring occasionally, for 5-7 minutes until it begins to soften.
- Pour in the chicken broth and add sun-dried tomatoes, oregano, thyme, rosemary, salt, pepper, and red pepper flakes.
- Lower the heat and simmer for about 10 minutes until the cabbage is fully tender.
- Stir in cream cheese and heavy cream until well combined and creamy.
- Fold in grated Parmesan cheese until it melts and blends into the dish.
- Serve sprinkled with fresh parsley.
Notes
This dish pairs well with crusty bread or over rice or pasta. For a heartier meal, add a simple protein like grilled chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg