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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.
Thank you for stopping by Hungry Happens!! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!!
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.
My family loved this! I really enjoyed this recipe!! I want to keep this on repeat, for sure. It hit all the spots for me. I even served with rotisserie chicken for added protein.
Hi Elizabeth, thank you for trying this recipe out! I’m so glad it was a hit with everyone!
Well, my sister LOVED it! I was less impressed. I found the cabbage tasteless and the carrots strangely too sweet. The potatoes were good . I think I would like it better if I used melted butter in place of the olive oil, but that would ruin the healthy aspect. I also may have used too much of the spices, I tend to be overly generous. The sauce cooked off and what was left appeared to be curdled. I was expecting a sauce that could be spooned over the veggies. Sis is encouraging me to try it again with 1/2 butter and half olive oil, and controlling the spices to the recipe. I will most likely do that.
Easy, quick & simple. I only had shredded carrots, but still tasted great.
I substituted half-n-half for the cream and added cooked hot sausage links atop the cabbage before adding a total cup (up from ½) of mozzarella cheese. Turned out great! Will make again but cut cabbage into 2-3” chunks so that it cooks completely through (ours was a bit too crunchy). **Please don’t sell my email – keep it private. Thanks!
This is a keeper! Was skeptical as reviews were just people saying it looked good, but hadn’t made it. This is a gem! Love it when I find a recipe I know I’ll keep making in the future.
Small changes (not needed):
Don’t peel Yukon golds.
Doubled amount of potats and carrots
Instead of putting everything together and stirring, I sprayed avocado oil and sprinkled hers/spices on top (not stirring).
Hi Eric, I love your feedback. Thank you for sharing with us!
Looks so good, I’m going to make it soon!
Looks great
Thank you Pam!
This was absolutely delicious! Followed the recipe closely and had lots of delicious creamy sauce upon serving. Just great! Thank you!
Hi Kimberly, that’s awesome! I’m so glad it was a winner recipe!
i love this food because it is helpful in keeping my blood glucose leveler and in a health and manageable range for my pancreas, thank you ps i substituted potatos for broccoli i know strange , i like broccoli and potatoes spike my glucose levels
That’s a great substitute Malcolm! I will try that next!
what can I use instead of the heavy cream?
Hi Veronika use more broth
Nom, nom, nom….this was so delicious!!! I used plant-based heavy cream, fresh Parmesan, and low sodium chicken broth. I’m sure it didn’t ruin the original recipe. MAKE THIS DISH!!! It’s so yummy!
I plan on using half-n-half since I have some on hand & desire to use a lower-fat milk product. I also plan on using less of the oil. It’s too much fat in one serving for my diabetic diet. I know it will turn out well as I’m experienced at modifying recipes to suit my dietary needs.
looks very good. i am new to cooking but hope to try this dish tomorrow. could you please elaborate on how to cut the cabbage. i don’t understand the instructions but they seem important to get right
thank you
Hi Pierre, Do not trim or cut the stem of the cabbage – leave that in tact. Make sure you you cut the cabbage in half first, from the roundest part down through the stem.
Next take each half peice and cut that into three wedges. All through the stems. At that point you can trim the edges of the each stem slightly.
I hope this helps!
Delicious! I made a small portion for myself in the air fryer. A keeper!
Hi Karen, thank you for trying the dish out!
Great recipe
Thanks Jim!
Looks delicious
THANK YOU MARIA!