Summary of "Marry Me Cabbage – So Good It Might Propose Back!"

Backyard Chef — Rick

Recipe: “Marry Me Cabbage”

A roasted cabbage recipe finished in a creamy sun‑dried tomato and spinach sauce. Roasting the cabbage covered first steams the interior, then uncovering caramelizes the edges. Finish by nestling the wedges into the sauce so they soak up flavor.

Oven temp and lemon note from the video: - Preheat oven to “about 190” - Lemon: zest plus “about a tablespoon” of juice

Ingredients

1 whole white cabbage, trimmed and cut into wedges (Rick cuts 5 wedges, leaving the core intact so wedges hold together)
Olive oil — Rick uses the oil from the jar of sun‑dried tomatoes (use that for extra flavor)
Garlic, mashed (quantity not specified)
Sun‑dried tomatoes — keep some whole and chop/run a knife over some to create both small flecks and larger pieces
Stock (splash; unspecified amount)
Cream (unspecified amount)
Parmesan cheese (to taste; some stirred into the sauce and extra for serving)
Italian seasoning (to taste)
Red pepper flakes (optional)
Lemon: zest plus about 1 tablespoon lemon juice
Spinach — a generous amount (will wilt down)
Fresh basil (add at the end)
Fresh parsley (optional)
Salt and pepper to taste
Crusty bread for serving (optional accompaniment)

Equipment & prep

Oven preheated to about 190°C (as stated)
Baking tray
Foil to cover cabbage for the initial roast
Skillet or saucepan for the sauce
Knife and cutting board
Spoon/spatula for stirring
Tongs or spatula to flip wedges

Method — step‑by‑step

Prepare the cabbage
- Cut the whole cabbage into wedges, keeping the core intact so the wedges hold together (Rick does five wedges).
- Place wedges on a tray, drizzle/rub with olive oil (use the sun‑dried tomato oil), and season with salt and pepper.
Roast (covered then uncovered)
- Cover the tray with foil and roast at about 190°C for 15 minutes to start steaming and softening the cabbage.
- Remove the foil, flip the wedges, then return to the oven to caramelize. Roast an additional ~15–20 minutes (may take longer), flipping a couple of times, until edges are nicely browned and cabbage is softened but still has some texture.
Make the cream & spinach sauce while the cabbage roasts
- Heat a little olive oil in a pan over medium‑low heat.
- Add mashed garlic and cook briefly (about 30 seconds) until the raw edge is gone — do not burn.
- Add a splash of stock to warm through the garlic.
- Stir in cream and bring up to a gentle simmer (a few little bubbles; not a rolling boil).
- Add sun‑dried tomatoes (some chopped, some left whole), grated Parmesan, Italian seasoning, and red pepper flakes if using.
- Adjust consistency to a “thickish but saucy” texture — it should coat but still flow.
- Add lemon zest and about 1 tablespoon lemon juice; season with salt and pepper to taste.
- Stir in a generous handful (or more) of spinach and cook until wilted.
- Taste and adjust seasoning; stir in fresh basil (and parsley if desired) at the end.
Finish
- Nestle the roasted cabbage wedges into the sauce in the pan or spoon sauce over them.
- Let the cabbage sit in the sauce for 2–3 minutes to finish and soak up flavors.
- Spoon extra sauce over before serving and sprinkle with more Parmesan and basil/parsley.

Serving suggestions

Serve with crusty bread (Rick recommends crusty bread with butter to mop up the sauce).
Can be served as a vegetarian main or alongside grilled meats as an accompaniment.

Chef tips, technique notes & common pitfalls

Keep the core intact when cutting wedges so they hold together during roasting.
Use the olive oil from the sun‑dried tomato jar for extra flavor; it’s enough for the cabbage.
Cover initially to steam the cabbage through, then uncover to get caramelized edges (prevents an undercooked center while ensuring browning).
Don’t overcook or burn the garlic — cook briefly on low heat until the raw edge is gone.
Aim for a “thickish” sauce that still has some looseness so it coats and pools around the cabbage.
Reserve some whole sun‑dried tomatoes for texture and visual appeal, and chop some for flavor distributed through the sauce.
Add basil at the end so it stays bright and aromatic.

Variations / options

Omit red pepper flakes for no heat.
Serve as a side with grilled meats instead of a vegetarian main.
Leave spinach in larger chunks or roll and thinly slice it for a different presentation.