Parmesan-Crusted Cabbage Steaks Recipe
These tender cabbage steaks are brushed with balsamic vinegar and oil on both sides to help with caramelization while also adding sweetness to every bite. If you have any leftover cabbage after cutting the steaks, chop it up and save it for a salad, or use it for roasting the following day.
Ingredients
- 1 small head green cabbage (about 2 pounds)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon ground pepper divided
- 1/4 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 2 teaspoons finely chopped fresh flat-leaf parsley plus more for garnish
- 1 teaspoon finely chopped fresh thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 4 teaspoons balsamic glaze (optional)
Instructions
- Position oven rack in lower third; preheat to 425°F. Line a large rimmed baking sheet with foil. Remove and discard any loose outer leaves from cabbage; trim root end and slice the cabbage into 4 (1-inch-thick) steaks.
- Whisk oil, vinegar, 1/4 teaspoon pepper and salt together in a small bowl. Brush the mixture evenly over both sides of the cabbage steaks; place them on the prepared baking sheet. Roast until browned on the bottom, about 25 minutes, rotating the pan from front to back halfway through.
- Meanwhile, combine Parmesan, parsley, thyme, paprika, garlic powder and the remaining 1/4 teaspoon pepper in a small bowl; stir well.
- Remove the baking sheet from the oven. Using a flexible metal spatula, carefully flip the cabbage steaks. Sprinkle the Parmesan mixture evenly over the tops of the steaks (about 2 tablespoons each).
- Roast until the cabbage is tender and the cheese mixture is golden brown, 10 to 12 minutes, rotating the baking sheet from front to back halfway through.
- Drizzle with balsamic glaze, if using, and garnish with additional parsley, if desired.