Roasted Cabbage Steaks with Parmesan
Parmesan cabbage steaks turn a small green cabbage into a substantial roasted side with tender centers and browned edges. The cheese goes on near the end, so it can melt without burning while the thicker cabbage core finishes cooking.
Equipment
- 1 Large rimmed sheet pan, sharp knife and wide spatula
Ingredients
- 1 small green cabbage about 2 lb / 900 g
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1/2 cup finely grated Parmesan about 45 g; check rennet if vegetarian
- 1 tbsp lemon juice
Instructions
- Heat the oven to 425°F (220°C). Remove damaged outer cabbage leaves. Cut through the stem into four 3/4–1-inch slabs, keeping a section of core in each so the leaves stay connected.
- Arrange slabs on an oiled rimmed sheet pan. Mix oil, garlic powder, paprika, salt and pepper, then brush both cut faces. Space the pieces apart rather than layering loose leaves on top.
- Roast 20 minutes. Use a wide spatula to turn carefully. Roast another 8–12 minutes until a small knife enters the thick core without firm resistance.
- Scatter Parmesan across the tops and roast 3–5 minutes more, until melted and lightly golden. Add lemon juice after removing the tray from the oven. Serve while the edges retain their crisp texture.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.