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Melt Away Creamy Cabbage with Potatoes and Carrots

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Cabbage wedges, potatoes, and carrots slow-roasted in cream and broth until meltingly tender, finished with melted mozzarella and fresh parsley.

Ingredients

Scale
  • 1 small green cabbage
  • 4 small carrots, cut into bite-sized chunks
  • 2 medium Yukon Gold potatoes, peeled and cut into bite-sized pieces
  • 4 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian herb blend
  • 1 teaspoon salt
  • Black pepper, to taste
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) low-sodium vegetable broth
  • ½ cup (56g) shredded mozzarella (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  • Preheat the oven to 375°F (190°C).
  • Slice the cabbage in half straight down through the center stem. Do not cut the stem away — it is what holds each wedge together. Slice each half into three wedges, cutting through the stem each time. Trim only any dark or dried spots from the exposed stem.
  • Place the cabbage wedges, carrots, and potatoes in a large baking dish. Drizzle with the olive oil, add all the seasonings, and toss carefully to coat without breaking the wedges.
  • Arrange the vegetables spread out so that every cabbage wedge lies flat against the bottom of the pan, with the potatoes and carrots tucked around them.
  • Pour the heavy cream and vegetable broth evenly over everything.
  • Cover the dish tightly with foil and bake for 50 minutes.
  • Remove the foil and scatter the shredded mozzarella over the top. Return to the oven, uncovered, and bake for another 20 minutes, until the cheese is melted and golden and the cabbage is very tender.
  • Let rest for 5 minutes, garnish with fresh chopped parsley, and serve.

Notes

Do not remove the cabbage core — each wedge needs stem attached or it will fall apart during the long braise. Use a large dish so the vegetables roast rather than steam. Season generously, as cabbage absorbs a great deal. Low-sodium chicken broth works in place of vegetable broth, and half-and-half works in place of heavy cream, though the sauce will be thinner. Store leftovers in an airtight container in the fridge for 3–4 days and reheat covered at 350°F with a splash of cream. Not suitable for freezing.

Nutrition

Find it online: https://masonrecipes.com/melt-away-creamy-cabbage-with-potatoes-and-carrots/