Ingredients
Scale
- 1 medium head of green cabbage, cored and shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, roughly chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the shredded cabbage and cook, stirring occasionally, until it begins to soften and wilt, about 5-7 minutes.
- Add minced garlic and sun-dried tomatoes to the skillet. Cook for another minute until fragrant.
- Pour in vegetable broth and bring to a simmer. Cover the skillet and cook for 10-12 minutes, or until the cabbage is tender.
- Stir in heavy cream and Parmesan cheese. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Add spinach and red pepper flakes (if using). Cook until the spinach has wilted, about 1 minute.
- Season with salt and pepper to taste. Serve immediately.
Notes
For a dairy-free version, substitute the heavy cream with coconut cream or cashew cream and the Parmesan cheese with nutritional yeast. You can also add cooked turkey sausage or chickpeas for extra protein. For added flavor, try browning the cabbage slightly before adding the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg