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Roasted Cheesy Cabbage Steaks

Thick-cut cabbage steaks roasted at high heat until caramelized and tender, finished with a golden mozzarella and Parmesan topping for a satisfying low-carb dinner or vegetarian side.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course, Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head green cabbage dense and heavy for its size; core left intact
  • 3 tbsp olive oil or avocado oil avocado oil preferred for high-heat roasting
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp paprika
  • salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 0.5 cup Parmesan cheese freshly grated
  • fresh parsley or red pepper flakes optional garnish

Equipment

  • Large rimmed baking sheet
  • parchment paper
  • Pastry brush or spoon
  • Wide flat spatula
  • Fine grater or microplane

Method
 

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Remove any wilted outer leaves from the cabbage. Leave the core intact. Cut the cabbage from top to bottom into slices 3/4 to 1 inch thick using a sharp chef's knife. You should get 4 to 6 steaks depending on cabbage size.
  3. Whisk together the olive oil, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper in a small bowl until fully combined.
  4. Arrange the cabbage steaks on the prepared baking sheet with space between each one. Use a pastry brush to coat the top surface of each steak generously with the seasoned oil, working it into the leaf layers.
  5. Roast for 20 to 22 minutes until the edges are caramelized and browning and the center layers have softened. A thin knife inserted into the thickest part should pass through with minimal resistance.
  6. Remove the tray from the oven. Flip the steaks carefully with a wide flat spatula if desired for even browning. Top each steak with a generous mound of shredded mozzarella and a sprinkle of freshly grated Parmesan.
  7. Return to the oven for 5 to 8 minutes until the mozzarella is fully melted and the Parmesan is golden and beginning to crisp at the edges.
  8. Rest for 2 minutes before serving. Garnish with fresh parsley and red pepper flakes if desired.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in an air fryer at 375°F for 4 to 5 minutes or in the oven at 375°F for 8 to 10 minutes. Does not freeze well. Substitutions: Swap mozzarella for sharp cheddar or pepper jack for more flavor. Add crispy bacon bits over the cheese before the final melt for a loaded version. Red cabbage works with the same method; add 5 extra minutes to the initial roast time. Pro tip: Never remove the core before slicing. It is what holds each steak together through the entire cooking and serving process. For crispier edges, roast at 450°F and check at 18 minutes.