These crispy Parmesan roasted cabbage steaks have tender centers, browned leaf edges and a thin layer of salty cheese on top. Olive oil helps the cabbage roast, while garlic powder, onion powder and smoked paprika season the leaves without hiding their flavor.
The important part is when you add the Parmesan. Roast the cabbage first, then add the cheese for the last 10 to 15 minutes. That gives the thicker middle time to soften before the topping gets too dark. One medium head makes about four side-dish servings; the number of slices will depend on its size.
The cabbage and cheese make the difference
Choose a firm green cabbage with tightly packed leaves. Loose, wilted outer leaves are harder to keep in a slice, so remove those before you start. A medium head is easier to fit on a sheet pan than a very large one. If your slices need more room, use a second pan.
Finely grated Parmesan gives you a light, even coating. Grating it from a block is a good option, but finely grated packaged Parmesan can work too. Large, coarse shreds take longer to spread and brown. Divide the ½ cup across all the slices so each gets a little cheese.
The seasoning is simple: garlic powder, onion powder, smoked paprika, salt and black pepper. Smoked paprika adds a little smoky flavor; regular paprika is an easy swap if you prefer it. Keep the salt measured, since Parmesan adds saltiness of its own.
Slice, season and roast
Cut the cabbage into even slices
Heat the oven to 400°F and line a large rimmed baking sheet with parchment. Remove damaged outer leaves, rinse the cabbage if needed and dry it well. Trim only the dry end of the stem, leaving the core in place.
Set the cabbage stem-side down on a steady cutting board and cut from top to bottom into slices about ¾ inch thick. Aim for a similar thickness rather than perfectly matching shapes. Some outer slices will have less core to hold them together; move them carefully with a wide spatula.
Brush both sides with oil
Lay the slices on the pan without overlapping them. Brush both cut sides with the olive oil, getting a little into the gaps between the leaves. Leave space around each steak. Crowding the pan holds in moisture and makes it harder to get browned edges.
Add the seasoning
Mix the garlic powder, onion powder, smoked paprika, salt and pepper in a small bowl. Sprinkle the mixture evenly over both sides of the cabbage. Spread the seasoning across all the steaks rather than letting most of it land on the largest slices.
Give the cabbage a head start
Roast for 20 minutes without the cheese. The outer leaves should start to brown, and the thicker middle should begin to soften. Smaller end pieces may cook more quickly, so check those when you take out the pan.
Add the Parmesan, then finish roasting
Sprinkle the finely grated Parmesan over the tops. A thin layer is enough; you should still be able to see some of the cabbage underneath it. Put the pan back in the oven for another 10 to 15 minutes.
The steaks are ready when the cheese is golden and the center is tender when pierced. Check a thick slice, not just a thin outer piece. The cabbage should be soft enough to eat comfortably, with darker, crisp-looking edges. Watch closely near the end because the thin leaves and cheese can brown quickly.
Check the center as well as the edges
If the cheese is already brown but the center is still firm, loosely cover the tops with foil and continue roasting until tender. Next time, check that the slices are close to ¾ inch thick. Very thick steaks take longer, while thin ones can dry out before the rest of the pan is ready.
If the cabbage looks pale and wet, give the slices more space and make sure the oven is fully heated before roasting. Drying the cabbage before oiling it helps, too. A little browning is good; black, brittle leaf tips are a sign to take the pan out sooner.
A few questions about cabbage steaks
Do I need to flip them?
You can leave them in place for the whole bake. If you want to flip them, do it after the first 20 minutes, before adding the Parmesan. Use a wide spatula and turn gently so the softened leaves stay together.
What if a slice falls apart?
Keep the loose leaves together on the parchment and roast them alongside the steaks. They will still taste good. Leaving the core in the center slices and supporting the whole slice when moving it helps, but the outer pieces naturally have less holding them together.
Can I use shredded cabbage?
Use a whole head for this recipe. Shredded cabbage will not hold a steak shape and has much thinner pieces, so it needs a different roasting approach. The timing here is for thick slices.
What to serve alongside
Lift the steaks from the pan with a wide spatula and serve while the edges are crisp. They work well alongside envelope roast or smoked paprika chicken. A small amount of chopped parsley is optional; the Parmesan and browned cabbage give the dish plenty of flavor on their own.
For another way to use cabbage, try cabbage roll soup. If you are planning a side-dish spread, country ranch green beans and potatoes with bacon gives you a different vegetable option.
Crispy Parmesan Roasted Cabbage Steaks
Ingredients
- 1 medium head green cabbage damaged outer leaves removed
- 3 tbsp extra virgin olive oil for brushing both sides
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup freshly grated parmesan cheese finely grated
- Fresh parsley chopped (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Remove damaged outer cabbage leaves, rinse if needed and dry well. Trim only the dry end of the stem, leaving the core in place. Set the cabbage stem-side down and cut from top to bottom into slices about ¾ inch thick.
- Arrange the cabbage slices on the baking sheet without overlapping. Brush both cut sides with the olive oil. Leave space around each steak; use a second pan if needed.
- Mix the garlic powder, onion powder, smoked paprika, kosher salt and black pepper. Sprinkle evenly over both sides of the cabbage slices.
- Roast for 20 minutes, until the edges start to brown and the centers begin to soften. Check smaller end pieces, which may cook faster.
- Sprinkle the finely grated Parmesan evenly over the tops of the partly roasted cabbage steaks. Keep the cheese in a thin layer.
- Return to the oven for 10 to 15 minutes, until the cheese is golden and the thick centers are tender when pierced. If the cheese browns before the cabbage softens, loosely cover the tops with foil and continue roasting until tender.
- Lift the steaks from the pan with a wide spatula and serve warm, while the edges are crisp. Add the optional chopped parsley if desired.
