introduction
The first time I made Parmesan Cabbage Steaks, I was surprised at how something so simple could taste so good. Walking into the kitchen, the rich, nutty aroma of roasting Parmesan filled the air. As I sliced the cabbage, I felt a sense of excitement; it was a new way to enjoy a vegetable that often gets overlooked. This recipe is special because it transforms humble cabbage into a tasty, crunchy dish that even kids love. Each steak is a perfect blend of savory cheese and tender cabbage, making it a delightful choice for any meal.
why make this recipe
Cabbage is often seen as a side vegetable, but making it into steaks elevates it to a star on your plate. This recipe is not only simple but is also a great way to incorporate more vegetables into your diet. With just a few ingredients, you can create a dish that’s both delicious and satisfying. Plus, roasting the cabbage brings out its natural sweetness, making it appealing to both adults and children. You’ll impress your family or guests with this twist on a classic ingredient.
how to make Parmesan Cabbage Steaks
Ingredients
- 1 medium head of green cabbage (2–3 pounds)
- 2 tablespoons extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C).
- Remove any damaged leaves from the cabbage, then slice it into ¾-inch thick “steaks.”
- On a lined baking sheet, drizzle olive oil over each steak and season with salt and pepper.
- Mix Parmesan cheese with garlic powder and sprinkle generously over the cabbage steaks.
- Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
how to serve Parmesan Cabbage Steaks
Parmesan Cabbage Steaks are versatile and can be served in many ways. They make a great side dish for grilled meats or can be enjoyed as a main vegetarian option. Drizzle a little balsamic glaze or serve with a side dip, like ranch or hummus, for extra flavor. You can also place them on a bed of greens for a colorful salad.
how to store Parmesan Cabbage Steaks
If you have leftovers (which is rare because they are so tasty!), let the cabbage steaks cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) for a few minutes until warmed through. Enjoy them warmed or cold in a salad!
tips to make Parmesan Cabbage Steaks
- Make sure the cabbage is fresh and firm; this will help it hold its shape when roasted.
- Feel free to adjust the seasoning to your taste. A sprinkle of red pepper flakes can add a nice kick.
- If you want extra crunch, try using panko breadcrumbs mixed with the Parmesan.
variation
You can easily change this recipe by adding other toppings, like herbs or spices. Try adding a sprinkle of smoked paprika for a different flavor or topping with crumbled bacon bits for a meatier taste.
FAQs
Can I use a different cheese instead of Parmesan?
Yes, you can use any cheese you like, such as cheddar or mozzarella, but keep in mind that the flavor will change.
Can I make this recipe vegan?
You can try using a vegan alternative to Parmesan cheese and skip the olive oil.
How do I prevent the cabbage from getting soggy?
Make sure to roast the cabbage steaks until they are brown and crispy. Giving them enough space on the baking sheet is also essential for proper roasting.
Parmesan Cabbage Steaks
Ingredients
Main ingredients
- 1 medium head medium head of green cabbage (2–3 pounds)
- 2 tablespoons extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Remove any damaged leaves from the cabbage, then slice it into ¾-inch thick 'steaks.'
- On a lined baking sheet, drizzle olive oil over each steak and season with salt and pepper.
- Mix Parmesan cheese with garlic powder and sprinkle generously over the cabbage steaks.
Cooking
- Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.