Melt-Away Creamy Cabbage Potatoes + Carrots
These cabbage wedges and veggies are slow roasted in broth and heavy cream for a delicious melting texture. No one will be able to resist this dreamy side dish!
Servings: 6
Equipment
- 14-inch round baking dish
Ingredients
- 1 small cabbage
- 4 small carrots cut into bite sized chunks
- 2 medium Yukon Gold potatoes peeled + cut into bite sized pieces
- 4 Tbsp olive oil
- 1 tsp each garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp Italian herb blend
- salt
- black pepper to taste
- 1 cup (240ml) heavy cream
- ½ cup (120ml ) low sodium vegetable broth (see note)
- ½ cup (56g) 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.