Go Back
Golden Parmesan roasted cabbage steaks with browned leaf edges on a parchment-lined baking sheet

Crispy Parmesan Roasted Cabbage Steaks

Thick cabbage slices roasted with olive oil and simple seasonings, then finished with a thin golden Parmesan topping. Tender in the middle with browned leaf edges.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Servings 4 servings

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.
    Thick raw green cabbage slices on a pale wooden board before seasoning
  • 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.
    Raw cabbage steaks brushed with olive oil and spaced apart on parchment before seasoning
  • Mix the garlic powder, onion powder, smoked paprika, kosher salt and black pepper. Sprinkle evenly over both sides of the cabbage slices.
    Oiled cabbage steaks sprinkled with garlic, onion, smoked paprika, salt and pepper before roasting
  • Roast for 20 minutes, until the edges start to brown and the centers begin to soften. Check smaller end pieces, which may cook faster.
    Cabbage steaks after the first roast, with softened centers and lightly browned edges before adding Parmesan
  • Sprinkle the finely grated Parmesan evenly over the tops of the partly roasted cabbage steaks. Keep the cheese in a thin layer.
    Partly roasted cabbage steaks topped with a thin layer of finely grated Parmesan before the final bake
  • 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.
    Parmesan cabbage steaks after the final roast, with golden cheese and browned outer leaves
  • 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.
    Two roasted Parmesan cabbage steaks on a plain cream plate, with tender centers and crisp browned edges

Notes

Timing and yield: Allow about 10 minutes for preparation and 30 to 35 minutes for roasting. One medium head serves about four as a side; the number and size of the steaks will vary.
Pan space: Keep the slices in one layer with room around them. Use a second baking sheet if needed.
Doneness: Check the thick center as well as the edges. If the cheese browns before the center is tender, loosely cover the tops with foil and continue roasting.