Thick cabbage slices roast under a garlic, paprika, Parmesan, and Italian-seasoning mixture before mozzarella is added. A short broil melts and browns the cheese, and parsley with red pepper flakes finishes the steaks.
Ingredients
- 1 head green cabbage, trimmed and sliced into 1-inch steaks
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt and freshly ground black pepper
- 2 garlic cloves, grated
- ¼ teaspoon paprika or cayenne
- 1 teaspoon Italian seasoning
- ¾ cup reduced-fat freshly grated Parmesan, divided
- ¾ cup reduced-fat shredded mozzarella cheese
- 1 tablespoon chopped parsley
- ½ teaspoon crushed red pepper flakes
Roast, Top, and Broil
- Preheat the oven to 425°F (225°C).
- Combine the olive oil, garlic, paprika or cayenne, salt, pepper, one-third of the Parmesan, and Italian seasoning in a small bowl.
- Brush the mixture over the cabbage slices.
- Roast for 20 minutes, until tender and golden.
- Remove from the oven and sprinkle with the mozzarella and another one-third of the Parmesan.
- Set the oven to broil and cook for three minutes, until the cheese is golden and bubbly.
- Top with the remaining Parmesan, parsley, and red pepper flakes.
Cut Steaks That Hold Together
Keep each slice about one inch thick and retain part of the cabbage core where possible so the leaves stay connected. Arrange the steaks flat for roasting and brush the seasoned oil across their surfaces.
Broilers brown quickly, so watch the cheese throughout the stated three minutes. The tray and cabbage will be very hot when the final Parmesan, parsley, and pepper flakes are added.
