Comments on: Marry Me Melting Cabbage

By: James Carlson

James Carlson — Tue, 07 Jul 2026 22:51:25 +0000

BLUF: I knew this was going to ring a little flat for me, so I tried to punch it up. It got there, and I would make it again.

My mistakes: 1) bought too large of a head of cabbage (figured more was better). 2) Didn’t use fresh parm. 3) Didn’t bake longer considering the large cabbage and cramped pan. 4) Didn’t put enough cheese after removing from oven.

Where I was on target: the sear on the cabbage IS so important! Subbed 1/2 SALMON flavored cream cheese and 1/2 jalapeno flavored cream cheese for regular. Not sure why I would ever go with plain in this recipe with so many flavors out there. Subbed pecorino after removing from oven instead of parm

What I might try next time: some boursin cheese and a torch upon finishing.

All the flavors “got there” for me, but to get the salt and depth I wanted, I had to go with stand-out cream cheeses and a salty pecorino. Smaller is definitely better on the cabbage (and resulting wedge) size, having enough sauce, wedge tenderness, and leftovers.

All is just IMO based on my preferences. Recipe was 95% there as a start. Thanks for it!

By: Bridget

Bridget — Tue, 23 Jun 2026 20:55:09 +0000

Holy guacamole! Or should I say holy cabbage!!! This was PHENOMENAL! My husband hates vegetables but absolutely loves this recipe. It reminds me of a savory artichoke dip. We have made it twice so far and it is on the menu to stay! 🙂

By: Cathy Pollak

Cathy Pollak — Mon, 15 Jun 2026 04:36:42 +0000

In reply to Jenn. Thank you!

By: Jenn

Jenn — Mon, 15 Jun 2026 03:00:52 +0000

Absolutely delicious taste to that sauce! My niece made a similar recipe, but I felt like it was missing something. This one was fantastic, and the sauce amount was great! I did make one sub, used Italian seasoning instead of digging out three individual flavors.
On another note, which is the main reason I decided to leave a rating: The way you laid out the instructions so they’d print with the ingredient details listed for each step, THANK YOU! It was so handy to have the ingredient quantities at the end of each step, and not have to flip back to the ingredient list to find out how much of each.
This will one million percent be in rotation in my house!

By: Doc

Doc — Sat, 13 Jun 2026 15:14:41 +0000

I may have over done the Parmesan, I had about this much left from a previous dish and said that’s about right, tasted more like a pasta sauce. Fantastic either way, but will cut back on the parm next time, and there will be a next time.

By: Raymond Peterson

Raymond Peterson — Thu, 11 Jun 2026 09:46:37 +0000

This was so much better than I even imagined it would be. just so good!

By: Julie Harris

Julie Harris — Sat, 30 May 2026 16:34:09 +0000

In reply to Nikki. I don’t have a cast iron skillet so can I transfer to a casserole dish?

By: Nikki

Nikki — Thu, 28 May 2026 03:26:50 +0000

FIRE!!! Sooooo good!!!

By: Cinda

Cinda — Sun, 24 May 2026 16:02:20 +0000

I subbed chicken broth with veggie broth, since I’m vegetarian; otherwise followed recipe to the T and WOW! This was AMAZING!

By: Donna

Donna — Wed, 13 May 2026 23:31:19 +0000

This recipe was a home run. Delicious! Even carnivore husband loved it.
Added a can of cannolini beans and a handful of greens and served it over rice.