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These cabbage, potatoes and carrots are slow roasted in heavy cream for a delicious melt away texture. No one will be able to resist this dreamy side dish!
This simple yet satisfying dish features cabbage wedges, potatoes, and carrots combined in a single baking dish, creating a creamy side dish. Transforming otherwise ordinary produce into something extraordinary with only a few simple ingredients. The melt away texture of the cabbage is the star of this show.
The cabbage is melty, the potatoes are creamy, and the carrots are tender, all bathed in a velvety sauce. The dish is crowned with a generous layer of mozzarella cheese.
While it uses heavy cream for richness, the dish is overwhelmingly composed of nutrient dense vegetables like cabbage and carrots. It requires minimal active prep time just chopping and mixing before the oven does the rest of the work.
If you like this recipe, you will also love this Roasted Cabbage Wedges Over Tirokafteri or my Easy Beef Cabbage Soup.
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Melt Away Creamy Cabbage Wedges
Ingredients
- 1 small cabbage
- 4 small carrots, cut into bite sized chunks
- 2 medium Yukon Gold potatoes, peeled + cut into bite sized pieces
- 4 tbs olive oil
- 1 tsp each garlic powder, onion powder, paprika, Italian herb blend + salt
- black pepper, to taste
- 1 cup (236.59 ml) heavy cream
- 1/2 cup (118.29 ml) low sodium vegetable broth
- 1/2 cup (56 g) shredded mozzarella, (optional)
- Garnish: fresh parsley, chopped
Instructions
- Preheat oven to 375℉.
- Slice your cabbage in half, down the center stem. DO NOT SLICE AWAY THE STEM – IT IS WHAT WILL KEEP THE WEDGES TOGETHER. Slice each half into three thin wedges. You can trim the stem of each wedge, just a little, to remove any exposed dark spot.
- Place your cabbage wedges, carrots and potatoes into a LARGE baking dish. Drizzle everything with olive oil, seasonings listed and toss carefully to coat evenly. Arrange the vegetables, spread out so the all the cabbage is touching the bottom of the pan. Pour over the heavy cream and broth, cover the pan with foil and bake for 50 minutes, covered with foil. Remove the pan from the oven and sprinkle on shredded mozzarella. Return the pan to the oven, UNCOVERED and bake for an additional 20 minutes. Cabbage should be very tender. Garnish with fresh chopped parsley.
Notes
- Store leftovers in an airtight container in your fridge up to 3-4 days.
- You can use low sodium chicken broth.