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Roasted Cabbage Steaks with Parmesan

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Roasted Cabbage Steaks with Parmesan turn a simple head of cabbage into a crispy, cheesy, and flavorful side dish. Roasted until golden and charred, these steaks are topped with garlic butter and Parmesan for a delicious low-carb option.

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)

Instructions

  1. Preheat the oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
  2. Melt the butter and stir in salt, pepper, and minced garlic.
  3. Arrange the cabbage wedges in the baking dish and brush them with half of the garlic butter.
  4. Sprinkle half of the Parmesan cheese over the top of the wedges.
  5. Flip each wedge carefully with a spatula, pressing the cheese into the cabbage as you flip to help it stick.
  6. Brush the other side with the remaining butter mixture, then sprinkle on the rest of the cheese, pressing gently to adhere.
  7. Bake for 40–45 minutes, or until the cabbage is tender and the edges are charred and golden brown.
  8. If the edges begin to brown too quickly, cover the dish with foil.
  9. Remove from the oven and garnish with chopped fresh parsley, if desired. Serve warm.

Notes

Use red cabbage for a colorful twist.

Freshly grated Parmesan yields the best texture.

Add crushed red pepper flakes for heat.

Store leftovers in the fridge for up to 3 days.

Reheat in the oven at 350°F for 10–15 minutes.

Can be made dairy-free with vegan butter and cheese.

Nutrition

Find it online: http://recipesbyjanet.com/roasted-cabbage-steaks-with-parmesan/