Cabbage Parmesan Recipe

Introduction

Cabbage Parmesan is a delicious and comforting vegetarian dish that combines tender roasted cabbage with savory marinara, garlic, and melted cheese. It’s a great way to enjoy cabbage with a flavorful Italian twist, perfect as a main or a side.

Ingredients

• 1/3 cup plus 2 tablespoons neutral oil, divided
• 1 large head green cabbage
• 2 teaspoons kosher salt
• 4 cloves garlic, grated
• 1 tablespoon chopped fresh basil, plus more for serving
• 1 cup marinara sauce
• 1/2 cup finely grated Pecorino Romano or Parmesan cheese
• 8 slices fresh mozzarella, about 1/4 inch thick
• Extra-virgin olive oil, for drizzling

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with foil. In a large skillet over medium-high heat, heat 1/3 cup neutral oil. Remove the 2 ends from the cabbage, then cut it lengthwise into 4 slices about 1 to 1½ inches thick. Carefully cut out the core from each slice while keeping the layers intact. Place the cabbage slices in the skillet, season with salt, and cook, turning occasionally, until golden brown on both sides, about 6 to 7 minutes. Transfer the cabbage slices to the prepared baking sheet.
2. Step 2: In a small bowl, combine the grated garlic, chopped basil, and the remaining 2 tablespoons of neutral oil. Brush this garlic mixture on top of each cabbage slice. Spoon about 1/4 cup marinara sauce onto each slice, then sprinkle with grated Pecorino Romano or Parmesan cheese. Top each slice with 2 slices of fresh mozzarella.
3. Step 3: Bake the cabbage slices in the oven until the cheese melts and becomes bubbly, about 18 to 20 minutes.
4. Step 4: Arrange the baked cabbage slices on a serving platter. Drizzle with extra-virgin olive oil and garnish with additional fresh basil before serving.

Tips & Variations

• For a spicier touch, add red pepper flakes to the garlic oil mixture.
• Use smoked mozzarella for a different depth of flavor.
• Try adding sliced mushrooms or sautéed spinach under the cheese for extra vegetables.
• If you don’t have Pecorino, Parmesan works equally well.
• Be gentle when removing the core to keep the cabbage slices intact and easy to handle.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The cabbage may become softer upon reheating but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red cabbage instead of green cabbage?

Yes, red cabbage works fine and adds a beautiful color to the dish. The flavor is slightly different but still delicious.

Is this recipe vegan?

The recipe as written includes cheese, so it is not vegan. However, you can substitute with vegan cheese alternatives to make it vegan-friendly.

Cabbage Parmesan Recipe

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★★★★★

4.9 from 123 reviews

A delicious twist on traditional Parmesan dishes, featuring tender roasted cabbage slices topped with garlic, fresh basil, marinara sauce, Pecorino Romano, and melted fresh mozzarella. This easy-to-make vegetarian recipe is perfect as a flavorful side or a light main course.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cabbage Parmesan

• 1/3 cup plus 2 tablespoons neutral oil, divided
• 1 large head green cabbage
• 2 teaspoons kosher salt
• 4 cloves garlic, grated
• 1 tablespoon chopped fresh basil, plus more for serving
• 1 cup marinara sauce
• 1/2 cup finely grated Pecorino Romano or Parmesan cheese
• 8 slices fresh mozzarella (each about 1/4-inch thick)
• Extra-virgin olive oil, for drizzling

Instructions

1. Prepare the oven and baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with foil for easy cleanup.
2. Cook the cabbage slices: Heat 1/3 cup of the neutral oil in a large skillet over medium-high heat. Remove the two ends from the cabbage, then cut it lengthwise into four slices approximately 1 to 1 1/2 inches thick. Carefully cut out the core while keeping the layers intact. Place the cabbage slices in the skillet and season them with kosher salt. Cook the slices, turning occasionally, until both sides are golden brown, about 6 to 7 minutes. Then transfer the cabbage slices to the prepared baking sheet.
3. Make the garlic basil oil and assemble: In a small bowl, combine the grated garlic, chopped fresh basil, and the remaining 2 tablespoons of neutral oil. Brush this mixture generously over the top of each cabbage slice. Spoon about 1/4 cup of marinara sauce over each slice, then sprinkle with the grated Pecorino Romano or Parmesan cheese. Top each slice with two slices of fresh mozzarella.
4. Bake the assembled cabbage: Place the baking sheet in the preheated oven and bake until the cheese melts and becomes bubbly, which should take about 18 to 20 minutes.
5. Serve: Transfer the baked cabbage slices to a serving platter. Drizzle with extra-virgin olive oil and garnish with additional fresh basil leaves before serving.

Notes

• You can substitute fresh mozzarella with shredded mozzarella if slices aren’t available.
• For a spicier variation, add red pepper flakes to the garlic basil oil mixture.
• Make sure to cut the cabbage into thick slices to ensure they hold their shape during cooking.
• Use a neutral oil like vegetable or canola for searing to avoid overpowering flavors.
• This dish pairs well with crusty bread or a light green salad.

Keywords: Cabbage Parmesan, roasted cabbage recipe, vegetarian Parmesan, baked cabbage with cheese, Italian vegetarian main dish