Marry Me Cabbage Pasta

Ingredients:

For the Roasted Cabbage:

• 1/2 medium green cabbage
• Olive oil, for drizzling
• Salt, to taste

For the Creamy Sun-Dried Tomato Sauce:

• 1 tablespoon olive oil
• 3 garlic cloves, finely minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red chili flakes
• 1 cup vegetable broth (low-sodium)
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup Parmesan cheese, freshly grated
• 1/4 teaspoon black pepper, or to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Roast the Cabbage:
   Preheat oven to 400°F (200°C).
   Remove the core from the cabbage and slice into thin ribbons, similar to wide noodles (about 5–6 cups).
   Spread on a baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat.
   Arrange in a single layer and roast for 10–15 minutes until tender with lightly golden edges.
2. Prepare the Sauce:
   While the cabbage roasts, heat olive oil in a large skillet over medium heat.
   Add garlic and cook for about 1 minute until fragrant.
   Stir in Italian seasoning and chili flakes.
   Pour in vegetable broth and bring to a gentle simmer.
   Add heavy cream and sun-dried tomatoes. Cook for about 5 minutes until slightly thickened.
   Stir in Parmesan cheese and black pepper until smooth and creamy.
3. Combine and Finish:
   Add the roasted cabbage to the skillet. Toss well to coat evenly in the sauce.
   Cook together for 2–3 minutes to blend flavors.
   Sprinkle with fresh parsley before serving.

Notes

• Slice cabbage evenly for a pasta-like texture.
• For extra richness, add a bit more Parmesan before serving.
• This dish can be served as a main or a side.
• Store leftovers in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings