introduction
Parmesan Cabbage Steaks are a simple, crunchy, and cheesy way to elevate humble cabbage into a stellar side or light main. This easy oven-roasted dish delivers golden edges and a savory Parmesan crust that Pinterest fans and weeknight cooks both adore. If you love those crispy Parmesan flavors, try pairing this with a batch of garlic Parmesan potatoes for a cozy, crowd-pleasing dinner.
Why You’ll Love This Parmesan Cabbage Steaks
- Big flavor from just a few pantry ingredients — no complicated sauces.
- Hands-off roasting makes it perfect for busy weeknights.
- Great for meal prep: reheats beautifully and still holds texture.
- Family-friendly — mild, cheesy, and easy to season for picky eaters.
- Vegetarian and easily doubled for dinner guests.
Ingredients Needed
Vegetable
- 1 medium head of green cabbage (2–3 pounds), core intact
Oil & fat
- 2 tablespoons extra virgin olive oil
Cheese & seasoning
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Step-by-Step Instructions
- 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.
Serving Suggestions Parmesan Cabbage Steaks
Serve these steaks hot straight from the oven with a squeeze of lemon and extra grated Parmesan. They make a terrific side for roasted chicken or fish, or dress them up as a vegetarian main with a drizzle of balsamic glaze and toasted walnuts. For a hearty paired plate, try them alongside a Parmesan-crusted chicken for similar savory notes and texture contrasts: Parmesan-crusted chicken.
Tips for Success Parmesan Cabbage Steaks
- Slice evenly: aim for ¾-inch steaks so they cook through without burning the edges.
- Don’t crowd the pan: leave space between steaks for maximum crisping.
- Use freshly grated Parmesan for the best melt and flavor—pre-grated can be drier.
- Flip gently halfway to get both sides golden and prevent sogginess.
- Want a complete meal idea? Pair with a rich, herb-coated entrée like a crispy herb-crusted chicken to echo the Parmesan notes.
variation
- Spicy Parmesan: add ¼ teaspoon red pepper flakes to the cheese mix before sprinkling.
- Crunchy topping: mix 2 tablespoons panko with the Parmesan for extra texture.
- Lemon-herb: fold 1 teaspoon lemon zest and 1 tablespoon chopped parsley into the cheese for brightness.
- Air-fryer option: cook at 375°F for 12–15 minutes, flipping halfway (watch closely for crispness).
FAQs
Q: Can I use red cabbage instead of green?
A: Yes — red cabbage works great and adds a beautiful color contrast; cooking time is the same.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness.
Q: Can I make these gluten-free?
A: Absolutely. The base recipe is already gluten-free; if you add panko for crunch, swap in gluten-free panko.
Q: Will the Parmesan burn in the oven?
A: Watch the steaks after 20 minutes; if the cheese is browning too quickly, tent loosely with foil and finish cooking until tender.
Ingredients
Vegetable
- 1 head medium head of green cabbage (2–3 pounds), core intact
Oil & fat
- 2 tablespoons extra virgin olive oil
Cheese & seasoning
- ½ cup freshly grated Parmesan cheese Use freshly grated for best flavor.
- 1 teaspoon garlic powder
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Remove any damaged leaves from the cabbage, then slice it into ¾-inch thick 'steaks.'
Cooking
- 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.
