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I did a dance when I ate them--all of them. I love that you can make this recipe as a main or side and make as many cabbage steaks as needed. Crispy-crunchy parmesan exterior, savory and sweet interior. Super easy recipe and fast. I don't think I'll want cabbage any other way for a while...

Notes: Olive oil is extra virgin.


Ingredients: 4 cabbage steaks, 1/3 cup olive oil, 1 1/2 tsp. minced garlic, 1/4 tsp. salt, 1/2 tsp. pepper, 1 tsp. smoked paprika, 1 1/2 cups grated Parmigiano Reggiano cheese, 1 tbsp. balsamic vinegar, 1 tbsp. chopped parsley.

Serves 1-4.

1. Preheat and prep: Preheat the oven to 425* F and line a baking sheet with parchment paper. Wash and slice the cabbage in half vertically. Then slice "steaks" from one of the halves, about 1 inch thick, and through the stem, so they hold together.

2. Make the wet rub: Combine olive oil, 1/3 cup of grated Parmesan, garlic, salt, pepper, and smoked paprika in a bowl. Brush both sides of the cabbage steaks. (Cook now, or refrigerate for up to 24 hours.)

3. Assemble: Using the remaining Parm, add piles onto the baking sheet, one for each steak (about 1/3 cup for each). Place each cabbage steak onto its cheese bed. Roast for 20-25 minutes, until the cheese is browned and very crisp.

4. Finish: Before serving, drizzle with balsamic vinegar and add fresh parsley. Eat immediately.

#parmesan cabbage steaks #Parmesan Cabbage Steaks by the kitchette #the kitchette's parmesan cabbage steaks #recipe for parmesan cabbage steaks

1 comentário

25 de jan.

the only tweak I made was using avocado oil because it has a higher smoke point. absolutely divine! I would recommend this to anyone but especially my vegetarian and vegan friends.

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