Parmesan Roasted Cabbage Steaks
Parmesan Roasted Cabbage Steaks come out of the oven with a golden-brown crust and crispy edges, while the inside stays juicy and tender. The melted parmesan forms a crunchy, cheesy layer on top that’s perfectly salty and flavorful. It’s the kind of side dish that looks impressive but couldn’t be easier to make.
These roasted cabbage steaks with parmesan are the side dish you didn’t know you needed, but trust me, you do. Your whole family is going to love this crunchy side dish.
Love vegetable side dishes? Try green bean salad or zucchini fritters for more delicious side dishes.
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients. Nothing fancy. Just pantry basics, you may not even need a trip to the grocery store.
- Super easy cleanup. Everything roasts in one pan, which means you have fewer dishes to wash.
- Great side dish: Parmesan cabbage can be enjoyed as a main dish, but I like to serve it as a side dish alongside an easy meatloaf.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Parmesan cheese: For the best flavor, I recommend using freshly shredded Parmesan cheese.
- Oil: I typically use avocado oil; however, any high-heat oil, like canola or olive oil, can be used.
- Seasonings: Italian seasoning, garlic powder, paprika, salt, and black pepper all add a savory flavor to your cabbage steak with parmesan cheese. You could also use italian dressing mix.
- Cabbage: I used green cabbage so that I could get nice, thick steaks. Napa cabbage would also work.
How to Make Roasted Cabbage Steaks
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Slice the cabbage steaks into 3/4″ to 1″ thick rounds.
- Once you have them all sliced, lay them out on a parchment lined baking sheet, and roast for 10 minutes.
- Meanwhile, mix the parmesan cheese, oil, and seasonings in a small bowl.
- Flip the steaks over and then top with the cheese mixture.
- Roast for an additional 15 to 20 minutes, or until the cheese is golden and crispy.
- Serve the steaks as is, or with your favorite dipping sauce such as avocado cream sauce.
Substitutions and Additions
- Cheese flavor: Swap Parmesan for pecorino or asiago.
- Spice: Add a pinch of red pepper flakes for heat.
- Onions: Try it with thinly sliced onions layered under the cheese.
How To Store
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Cabbage gets weird when frozen and reheated, so I don’t recommend freezing it.
- Reheating: Toast them in the oven at 375°F until warmed through and re-crisped.
Sandra’s Pro Tips
- Mess free: Don’t skip the parchment paper. It makes cleanup a breeze.
- Even slices: Use a sharp knife to slice the cabbage evenly.
- Overcrowding: Don’t overcrowd the pan or they’ll steam, not roast.
- Topping: Gently press the cheese mixture onto the cabbage.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
You can slice the cabbage and mix the cheese topping ahead of time, but roast them fresh for best texture.
No, I didn’t remove the core. However, I did trim off the hard bottom so that the cabbage would sit evenly.
Yes, the core is edible. And, it’s slightly sweet; it tastes great.
Other Delicious Recipes You May Enjoy
Parmesan Roasted Cabbage Steaks
Equipment
- baking sheets
- Parchment Paper
- Sharp knife
Ingredients
- 1 cup shredded parmesan cheese
- 3 tablespoons avocado oil or any other high heat oil
- 1 tablespoon dried italian seasoning
- 2 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 head cabbage cut into 4-6 equal slices, 3/4"-1" thick
Instructions
- Preheat your oven to 450°F. Line a large baking sheet with parchment paper and set aside.
- In a small mixing bowl stir together the parmesan cheese, oil, Italian seasoning, garlic powder, salt, pepper and paprika until well combined.
- Place the cabbage slices on the prepared baking sheet and roast for 10 minutes.
- Remove the cabbage from the oven and flip over the slices.
- Spread the prepared cheese mixture out evenly and place it on top of each cabbage slice.
- Bake in the oven until cabbage is tender-crisp and the parmesan creates a golden brown crust on the cabbage, 15 to 20 minutes.
Notes
How to Slice Cabbage Steaks
- Wash the cabbage head and remove any loose leaves.
- Trim the core of the cabbage so that the head sits upright and steady on a cutting board.
- Cut the cabbage vertically into 3/4″-1″ slices.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
