Roasted Cabbage Steaks (with Parmesan)
Roasted Cabbage Steaks transform a humble head of cabbage into a savory and satisfying side dish. These thick wedges are roasted with garlic butter until tender, then topped with a golden, melted Parmesan crust. *NOTE: If the cabbage is really large, you may want to use (2) 9x13 baking pans.
Ingredients
- 1 head green cabbage, medium size, cut into 8 wedges
- 8 Tbsp unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- 6 cloves garlic, minced
- 1 cup Parmesan cheese, freshly grated
- Chopped fresh parsley, optional, for garnish
Equipment
Instructions
- Preheat the oven to 375 degrees and spray a 9x13-inch baking dish with cooking spray. Set aside.
- Melt the butter and mix in the salt, pepper, and minced garlic.
- Lay the wedges down in the baking dish and brush them with half of the butter mixture.
- Sprinkle half of the Parmesan cheese onto the wedges.
- Using a spatula, flip the wedges over, pressing the cheese into it as you flip (so it sticks to the wedge).
- Brush the remaining butter mixture over the unseasoned side of the wedges, and sprinkle the remaining cheese over, pressing the cheese gently with your fingers.
- Bake the seasoned wedges for 40-45 minutes or until the cheese is melted and the edges of the cabbage are charred and lightly browned.
- If the edges brown too quickly, cover them with foil.
- Remove the roasted cabbage steaks from the oven and serve with chopped fresh parsley.
Notes
*NOTE: If the cabbage is really large, you may want to use (2) 9x13 baking pans.
Sandy’s tips and substitutions:
- Salad storage: These roasted cabbage steaks with parmesan are best enjoyed straight from the oven. If you have any leftovers, store them in an airtight container in the fridge for 1-2 days.
- Make ahead: You can cut the cabbage into wedges and grate the Parmesan cheese the day before assembling these cabbage steaks, storing these elements in separate airtight containers.
- How many pans: If the cabbage is really large, you may want to use (2) 9x13 baking pans.
- Toppings and mix-ins: Feel free to use another type of cheese, such as mozzarella or Pecorino Romano, sprinkle some chopped nuts, breadcrumbs, or crushed Ritz crackers over the wedges for crunchy texture, or add a little kick of heat to the seasoning by mixing the melted butter with paprika, cayenne pepper, or red pepper flakes.
- Vegan: Make these roasted cabbage steaks with olive oil or avocado oil instead of butter for a vegan-friendly version.
- Creamy salad dressing: Drizzle a creamy salad dressing (like this Caesar Salad Dressing) over each wedge to serve for a more decadent dish.
- Uniform-sized wedges: Try to cut the wedges uniformly so that they roast at the same rate and look even more appealing when served.
Nutrition Facts
Calories: 181kcal, Carbohydrates: 8g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 39mg, Sodium: 223mg, Potassium: 217mg, Fiber: 3g, Sugar: 4g, Vitamin A: 559IU, Vitamin C: 42mg, Calcium: 201mg, Iron: 1mg