Cabbage Parmesan Recipe

Introduction

Cabbage Parmesan is a delightful twist on a classic Italian favorite, combining tender cabbage slices with rich marinara, melted mozzarella, and savory Pecorino Romano. This easy, flavorful dish brings a unique vegetable-forward option to your table that’s perfect for a comforting weeknight meal.

Ingredients

• 1/3 cup plus 2 tablespoons neutral oil, divided
• 1 large head green cabbage
• 2 teaspoons kosher salt
• 4 cloves garlic, grated
• 1 tablespoon chopped fresh basil, plus more for serving
• 1 cup marinara sauce
• 1/2 cup finely grated Pecorino Romano or Parmesan
• 8 (1/4-inch-thick) slices fresh mozzarella
• Extra-virgin olive oil, for drizzling

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with foil. In a large skillet over medium-high heat, heat 1/3 cup of neutral oil. Cut both ends off the cabbage, then slice the cabbage lengthwise into 4 pieces about 1 to 1 1/2 inches thick. Carefully remove the core from each slice, keeping the layers intact. Arrange the cabbage slices in the skillet and season with kosher salt. Cook, turning occasionally, until golden brown on both sides, about 6 to 7 minutes. Transfer the cabbage to the prepared baking sheet.
2. Step 2: In a small bowl, combine the grated garlic, chopped basil, and remaining 2 tablespoons of neutral oil. Brush the garlic mixture over the top of each cabbage slice. Spoon 1/4 cup of marinara sauce onto each slice, then sprinkle evenly with Pecorino Romano. Top each slice with two slices of fresh mozzarella.
3. Step 3: Bake the cabbage in the preheated oven until the cheese is melted and bubbly, about 18 to 20 minutes.
4. Step 4: Arrange the baked cabbage slices on a serving platter. Drizzle with extra-virgin olive oil and garnish with additional fresh basil before serving.

Tips & Variations

• For a spicier kick, add a sprinkle of red pepper flakes to the garlic and basil mixture before brushing it on the cabbage.
• Substitute kale or Brussels sprouts for cabbage for a different texture and flavor.
• Use a mix of mozzarella and provolone for a deeper cheesy flavor.
• Make this dish vegan by substituting the cheese with a plant-based alternative and ensuring your marinara sauce is free of animal products.

Storage

Store leftover Cabbage Parmesan in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10 to 15 minutes until warmed through and the cheese is bubbly again. Avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can prepare everything through Step 2 ahead of time, cover, and refrigerate for up to 24 hours. When ready, bake as directed in Step 3 and serve.

What type of oil works best for cooking the cabbage?

Use a neutral oil like canola, vegetable, or grapeseed oil for cooking the cabbage to avoid overpowering the flavors. Extra-virgin olive oil is reserved for drizzling at the end to maintain its fresh taste.

Cabbage Parmesan Recipe

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★★★★★

4.9 from 69 reviews

Cabbage Parmesan is a delicious and unique twist on the traditional Italian favorite, layering tender seared cabbage slices with savory marinara sauce, garlic basil oil, and melty mozzarella cheese, all baked to bubbly perfection. This vegetarian dish serves as a flavorful main or side that highlights the natural sweetness of cabbage enhanced by rich Parmesan and fresh herbs.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 42 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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For the Cabbage and Oil Mixture

• 1/3 cup neutral oil, divided
• 2 tablespoons neutral oil (for garlic mixture)
• 1 large head green cabbage
• 2 teaspoons kosher salt
• 4 cloves garlic, grated
• 1 tablespoon chopped fresh basil, plus extra for serving

For the Topping

• 1 cup marinara sauce
• 1/2 cup finely grated Pecorino Romano or Parmesan cheese
• 8 slices fresh mozzarella (1/4-inch thick)
• Extra-virgin olive oil, for drizzling

Instructions

1. Preheat and Prepare Cabbage: Preheat your oven to 425°F and line a baking sheet with foil for easy cleanup. Trim the two ends off the cabbage and cut it lengthwise into four slices, each about 1 to 1 1/2 inches thick. Carefully cut out the core from each slice while keeping the layers of cabbage intact.
2. Sear Cabbage Slices: Heat 1/3 cup of neutral oil in a large skillet over medium-high heat. Place the cabbage slices in the hot skillet and season them evenly with kosher salt. Cook the slices, turning occasionally, until they develop a golden brown crust on both sides, about 6 to 7 minutes total. Once browned, transfer the cabbage slices onto the prepared baking sheet.
3. Prepare Garlic Basil Oil and Assemble: In a small bowl, combine the grated garlic, 2 tablespoons of neutral oil, and 1 tablespoon of chopped fresh basil. Brush this fragrant mixture generously over the top of each cabbage slice. Next, spoon 1/4 cup of marinara sauce onto each slice, sprinkle evenly with Pecorino Romano or Parmesan cheese, and top with two slices of fresh mozzarella.
4. Bake Cabbage Parmesan: Place the baking sheet in the preheated oven and bake the cabbage slices for 18 to 20 minutes, or until the cheese is fully melted, bubbly, and slightly golden around the edges.
5. Serve and Garnish: Once baked, arrange the cabbage slices nicely on a serving platter. Drizzle with extra-virgin olive oil and garnish with additional fresh basil leaves for a fresh pop of flavor and color.

Notes

• Use a sharp knife to carefully core the cabbage slices to keep the leaves intact.
• Neutral oil such as vegetable or canola oil works best for searing without overpowering flavors.
• Fresh mozzarella slices should be about 1/4 inch thick to melt evenly.
• For extra flavor, you can add a sprinkle of red pepper flakes to the garlic oil mixture.
• This dish can be served as a main course or a flavorful vegetarian side.

Keywords: Cabbage Parmesan, vegetarian Italian recipe, baked cabbage, mozzarella, Pecorino Romano, garlic basil oil, marinara sauce