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The Kitchn editorial assistant Celia Funderburk has published a first-person review of marry me melting cabbage, a side dish seared in olive oil and baked in a creamy sauce. She praised its tender texture and savory flavor; the supplied report does not include a full ingredient list, exact quantities or independent testing.
The Kitchn has published a review of marry me melting cabbage, a side dish in which browned cabbage wedges bake for about an hour in a creamy sauce with sun-dried tomatoes, Parmesan and herbs. Editorial assistant Celia Funderburk said the finished cabbage was tender and absorbed the sauce, offering readers a recipe idea built around a vegetable often served as a simpler side.
According to the recipe outline in The Kitchn report, preparation begins by cutting a head of cabbage into eight pieces and browning both sides in a pan with olive oil. The cabbage is then transferred to a baking dish while the sauce is made in the pan. The article does not supply ingredient amounts in the provided material, so readers would need the original recipe for measurements.
The sauce starts with shallot and garlic sautéed in butter. Chicken broth, heavy cream, sun-dried tomatoes, Parmesan, chili oil, oregano, thyme, smoked paprika, salt and black pepper are added and whisked together. Once the sauce has thickened slightly, it is poured over the cabbage and baked at 350 degrees for about one hour. The report says the dish is finished with more Parmesan and parsley.
Funderburk described the cabbage as soft enough to take up the sauce, with browned surfaces adding a caramelized flavor. She also wrote that the tomatoes did not overpower the dish, despite her reservations about sun-dried tomatoes in another “marry me” recipe. Those comments are her personal assessment, not a comparative test or a claim about how all cooks will experience the recipe.
A Saucy Take on Cabbage
The review highlights a preparation that makes cabbage the centerpiece of a richly seasoned side rather than serving it plain or relying on a quick sauté. Searing before baking provides browned surfaces, while the long oven cook gives the wedges time to soften and take on the sauce’s flavors. That combination may appeal to readers looking for a vegetable dish that can sit alongside a main course while bringing its own substantial sauce.
The practical details also matter: the reported cooking time is about one hour at 350 degrees, after the cabbage has been seared and the sauce prepared. That makes this a longer-cooking side than a fast skillet recipe. The article’s enthusiasm is based on one writer’s tasting experience; it does not establish how the dish performs with different cabbage sizes, ovens or ingredient substitutions.
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From Food Trend to Cabbage
The Kitchn frames the recipe as a combination of three food terms: “marry me,” “melting” and cabbage. In the article, “marry me” refers to a flavor profile associated with a creamy, savory sauce featuring ingredients such as sun-dried tomatoes and Parmesan. “Melting cabbage” describes the slow-cooked, very tender result. The report says the publication already had a melting-cabbage recipe and connects the sauce style to its editor-in-chief’s “marry me chicken” recipe.
Funderburk’s review is also rooted in her own cooking experience. She says she had previously tried a “marry me” recipe and was not a fan, in part because she found the amount of sun-dried tomatoes too prominent. Her positive response to this cabbage version is therefore a personal change of view—not evidence that the dish has been broadly reviewed or that the trend has a particular level of popularity.
““The vegetable practically melts in your mouth.””
— Celia Funderburk, The Kitchn editorial assistant
Recipe Details Not Included
The supplied report gives the cooking method and a list of sauce ingredients, but not quantities, serving size or a full nutrition breakdown. It also does not specify the cabbage variety, whether the head should be a particular size, or how to judge doneness beyond the approximate baking time and the reviewer’s description of tenderness. The original recipe page would be needed for those instructions.
The review does not report independent testing, reader results or comparisons with other cabbage recipes. It is also unclear from the supplied material whether the recipe offers tested swaps for the chicken broth, heavy cream or Parmesan. Those ingredients mean the described version is not vegetarian as written if the broth is chicken-based, and it contains dairy; the source does not discuss dietary adaptations.
Find the Full Recipe
The report points readers to the original recipe for the complete instructions and measurements. Anyone planning to make it should check that page for the ingredient quantities, serving information and detailed cooking directions, rather than estimating amounts from the overview. The supplied article does not announce a follow-up, new recipe test or additional reporting.
For now, the confirmed development is a published first-person review and recipe outline. Whether readers will share Funderburk’s view—or adapt the dish for different diets—remains unknown from the source material.
Key Questions
What is marry me melting cabbage?
It is a cabbage side dish described by The Kitchn. Cabbage pieces are browned, covered with a sauce containing cream, Parmesan, sun-dried tomatoes and seasonings, then baked until tender.
How long and at what temperature does it bake?
The report says to bake it at 350 degrees for about one hour, after searing the cabbage and adding the sauce. The supplied material does not give a more detailed doneness test.
What ingredients are listed for the sauce?
The sauce ingredients listed are shallot, garlic, butter, chicken broth, heavy cream, sun-dried tomatoes, Parmesan, chili oil, oregano, thyme, smoked paprika, salt and black pepper. The source material does not provide quantities.
Did the reviewer recommend the dish?
Celia Funderburk said she enjoyed it, praising the tender cabbage and its savory cream sauce. That is her personal review, not a report of a broader tasting panel or reader survey.
Does the source include a vegetarian version?
No vegetarian adaptation is described in the supplied report, which lists chicken broth. It also lists heavy cream and Parmesan, so the version outlined contains dairy. The full recipe page may provide further guidance, but the source material does not confirm substitutions.
Source: rss
