When I first met my boyfriend, I would joke that he’s the only vegetarian in the world who doesn’t like vegetables. I have however been steadily converting him to Team Vegetable, and this Creamy Cheesy Cabbage has definitely been part of the conversion. He’ll keep going back for more, even when there are other options on the table. It’s especially good during this chilly time of year, when you want something rich and creamy to warm you from the inside out.

Guessipe

• 1 head cabbage, cut into 8 wedges
• olive oil, salt, and pepper for roasting
• 1/4 red onion, minced
• 5 cloves garlic, minced
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 2 cups heavy cream
• 1 1/2 cups Swiss cheese, shredded
• 1/2 cup Parmesan, grated

Coat the cabbage lightly with olive oil, salt, and pepper. Bake at 350 degrees F for 45 minutes.

Bring red onion, garlic, salt, pepper, oregano, and heavy cream to a simmer over medium-low heat. Cook 10 minutes, stirring occasionally.

Put the roasted cabbage in a baking dish and pour the cream mixture over it. Bake for 35 minutes.

Sprinkle the cheeses over the cabbage and broil until golden (about 4 minutes).

Here I served the cabbage over a bed of rice with meatballs, ladling some of the creamy sauce from the baking dish over everything. But this Creamy Cheesy Cabbage is so richly delicious that you can also just eat it on its own.