Crispy Parmesan-Crusted Cabbage Slices with Gremolata Recipe
These cheesy, tender-crisp cabbage slices will make anyone fall in love with the vegetable. Arranging the cabbage around the perimeter of the baking sheets is crucial as it ensures the most even browning and the crispiest Parmesan crust. The lemony gremolata adds a dash of freshness and brightness to balance the salty cheese.
Ingredients
- Cooking spray
- 1 cup grated Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon salt-free Italian seasoning
- 2 teaspoons garlic powder
- 1/4 teaspoon crushed red pepper
- 1 small head cabbage (1½–2 lbs.)
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil (optional)
- 1 teaspoon lemon zest
- 1/2 teaspoon grated garlic
- 1/8 teaspoon salt
Instructions
- Position oven racks in top third and lower third; preheat to 450°F. Coat 2 large rimmed nonstick baking sheets with cooking spray.
- Stir Parmesan, oil, Italian seasoning, garlic powder and crushed red pepper together in a small bowl until the cheese is well coated.
- Cut cabbage lengthwise into 6 to 8 (3/4-inch) slices; cut each slice in half lengthwise (leave smaller end pieces whole, about 12 slices total). Evenly spread Parmesan mixture on 1 side of each cabbage slice (about 1 tablespoon), pressing to adhere. Arrange the slices, cheese-side down, along the edges of the prepared baking sheets, about 3 inches apart.
- Bake until the cabbage is tender-crisp and the Parmesan creates a golden-brown crust on the bottom, about 12 minutes, rotating the pans between the top and bottom racks and from front to back halfway through. Remove from oven; let stand for 3 minutes. Using a spatula, turn the cabbage over, cheese-side up; return to oven and bake until tender, 4 to 5 minutes.
- Meanwhile, stir parsley, basil (if using), lemon zest, grated garlic and salt together in a small bowl. Let the cabbage stand for 5 minutes before topping with the gremolata and serving.