Parmesan cabbage steaks
4
Points® value
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
If you’re a fan of eggplant Parmesan, you’ll love this cabbage version. The cruciferous vegetable offers more textural variety, softening within and developing crispy parts on the edges. Topping the slices with marinara sauce and two cheeses makes this a standout plant-based dinner. Feel free to slice the cabbage whichever way you want—horizontal slices (parallel to the cabbage’s “equator”) will give you round pieces, while lengthwise slices tend to be more oval.
Ingredients
Cooking spray
4 spray(s)
Green cabbage
1 head(s), small, cut into 4 (3/4- to 1-inch thick) slices
Kosher salt
¾ tsp(s)
Black pepper
½ tsp(s)
Store-bought marinara sauce
1 cup(s)
Shredded part-skim mozzarella cheese
1 cup(s)
Grated Parmesan cheese
2 tbsp(s)
Fresh basil
1 tbsp(s), chopped