Parmesan Cabbage Steaks – Crispy, Cheesy, and Comforting!
There’s something unexpectedly heartwarming about transforming a humble head of cabbage into something irresistibly delicious. Parmesan Cabbage Steaks do just that — turning an ordinary vegetable into golden, crispy, cheesy rounds of goodness that steal the spotlight on any dinner table. These cabbage steaks are simple, affordable, and absolutely bursting with savory flavor.
Imagine thick slices of cabbage brushed with olive oil, sprinkled with garlic and herbs, and roasted until caramelized on the edges — then topped with a shower of Parmesan that melts into a nutty, golden crust. It’s comfort food meets wholesome simplicity, perfect for when you crave something warm yet light.
Ingredients:
- 1 large head of green cabbage
- 3 tablespoons olive oil
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions:
- Preheat the oven. Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the cabbage. Remove any loose outer leaves from the cabbage, then slice it crosswise into 1-inch thick “steaks.” Be sure to keep the core intact so each slice holds together.
- Oil and season. Place the cabbage slices on the baking sheet. Brush both sides generously with olive oil, making sure the oil gets into the layers. Sprinkle garlic powder, paprika, salt, and black pepper evenly over the top.
- Roast until golden. Roast in the preheated oven for 20 minutes. Then carefully flip each steak with a spatula, sprinkle the Parmesan evenly on top, and return to the oven.
- Finish to perfection. Continue baking for another 10–15 minutes, or until the cabbage edges are browned and the Parmesan is melted and golden.
- Garnish and serve. Remove from the oven and let them rest for a few minutes. Sprinkle with chopped fresh parsley for a pop of color and freshness before serving.
The result? Tender cabbage layers inside, crispy edges outside, and that irresistible Parmesan crust tying it all together. Each bite delivers a comforting combination of sweetness from roasted cabbage and saltiness from the cheese.
Tips & Tricks
- For extra crispiness, broil the cabbage steaks for the last 2 minutes of cooking.
- Use freshly grated Parmesan instead of pre-shredded—it melts and browns more beautifully.
- Add a sprinkle of red pepper flakes for a little heat.
- Drizzle a touch of balsamic glaze before serving for a restaurant-worthy finish.
Variations
- Cheesy Upgrade: Try adding mozzarella or cheddar along with Parmesan for a gooier, richer version.
- Garlic Butter Twist: Mix melted butter with minced garlic and brush it on instead of olive oil for a more indulgent flavor.
- Vegan Option: Swap Parmesan for nutritional yeast and a touch of vegan butter. You’ll still get that savory, umami bite.
- Spiced Cabbage Steaks: Add cumin or smoked paprika for a bolder, smoky note.
Serving Suggestions
Parmesan Cabbage Steaks are incredibly versatile. Serve them as a side dish with roasted chicken or grilled fish, or make them the star of a vegetarian dinner with a hearty grain salad or mashed potatoes. They also pair beautifully with creamy sauces like ranch or garlic aioli.
If you’re hosting guests, arrange them on a platter, sprinkle extra cheese on top, and watch everyone dig in — they’ll never believe it’s cabbage!
Parmesan Cabbage Steaks
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice cabbage into 1-inch thick steaks, keeping the core intact.
- Brush both sides with olive oil and season with garlic powder, paprika, salt, and pepper.
- Roast for 20 minutes, flip, sprinkle Parmesan, and roast another 10–15 minutes.
- Garnish with parsley and serve warm.
Notes
Storage Information
Leftover cabbage steaks can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them back in a 375°F (190°C) oven for 5–7 minutes to crisp them up again. Avoid microwaving if possible — it can make the cabbage soggy.
If you want to prepare ahead, slice and season the cabbage, then refrigerate until ready to roast. Just add Parmesan right before baking.
FAQ
Can I use red cabbage instead?
Yes! Red cabbage works beautifully and adds a gorgeous pop of color, though it may take a few extra minutes to soften.
Can I air fry them?
Absolutely. Air fry at 375°F (190°C) for about 10 minutes per side, adding Parmesan after flipping.
Can I freeze roasted cabbage steaks?
While possible, it’s best enjoyed fresh since freezing can change the texture.
Can I use pre-shredded Parmesan?
You can, but freshly grated Parmesan will melt more evenly and taste better.
History / Fun Facts
Cabbage has been around for more than 4,000 years, prized for its hardiness and versatility. In medieval Europe, it was a staple winter vegetable — cheap, nutritious, and filling. The idea of “cabbage steaks” is a modern twist, inspired by the trend of turning vegetables like cauliflower or eggplant into hearty “steak-style” mains. Adding Parmesan brings an Italian touch, marrying rustic comfort with a gourmet flair.
Today, Parmesan Cabbage Steaks have become a beloved dish for home cooks looking for something quick, healthy, and deeply satisfying — proof that even the simplest ingredients can become extraordinary with the right touch.
