Weeknight Cabbage Steaks with Garlic and Parmesan
Roasted cabbage steaks with garlic and Parmesan are a low-effort, high-payoff sheet-pan dish: thick slabs of cabbage roast until the edges are browned and crisp, the centers turn tender and sweet, and a garlicky Parmesan topping melts into all the layers.
Equipment
- Large baking sheet
- Parchment paper
- Small bowl
- Whisk
- Pastry brush
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 1 medium green cabbage about 900 g / 2 lb
- 3 tbsp olive oil plus more if needed (45 ml)
- 3 tbsp unsalted butter melted (skip for dairy-free, use more oil) (40 g)
- 3 garlic cloves finely minced (about 1 1/2 tbsp)
- 1/2 tsp fine sea salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika or regular paprika
- 1/2 tsp dried Italian herbs or a mix of dried thyme and oregano
- 1/2 cup finely grated Parmesan cheese plus 2 tbsp extra for serving (45 g)
- 2 tbsp finely grated Parmesan cheese for serving
- 1 tbsp fresh parsley or chives chopped, optional garnish (use 1–2 tbsp)
- 1 tsp balsamic vinegar or balsamic glaze optional drizzle for serving (use 1–2 tsp)
Instructions
- Heat oven to 425°F (220°C). Line a large baking sheet with parchment or lightly oil it.
- Peel off any ragged outer leaves. Stand cabbage on its core and slice top-to-bottom into 1–1¼ inch (2.5–3 cm) thick slabs (about 4–6 steaks), keeping some core attached so they hold together. Add any loose pieces to the tray for extra crispy bits.
- In a small bowl, whisk together olive oil, melted butter, minced garlic, salt, pepper, smoked paprika, and dried herbs.
- Arrange cabbage steaks in a single layer on the baking sheet. Brush about half the garlic-oil mixture over the tops, working it into the folds. Flip carefully and brush the remaining mixture on the second side; drizzle any extra over the cabbage.
- Roast 15–18 minutes, until the cabbage begins to soften and edges just start to brown.
- Remove tray (leave oven on) and sprinkle 1/2 cup (45 g) Parmesan evenly over the tops of the steaks.
- Return to the oven and roast 10–15 minutes more, until stems are fork-tender, edges are deep golden and browned in spots, and the cheese is melted and crisp. If the cheese browns too fast before the cabbage is tender, tent loosely with foil for the last few minutes.
- Finish: Sprinkle with the remaining 2 tbsp Parmesan and chopped parsley or chives. Drizzle lightly with balsamic vinegar or glaze if desired.
- Serve hot, lifting each steak with a wide spatula to keep the cheesy crust intact.
Nutrition
Calories: 280kcalCarbohydrates: 14gProtein: 8gFat: 22gSaturated Fat: 8gCholesterol: 30mgSodium: 520mgPotassium: 430mgFiber: 5gSugar: 7gVitamin A: 450IUVitamin C: 70mgCalcium: 210mgIron: 1.2mg
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