Parmesan cabbage steaks
6
Points®
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)
Uncooked green cabbage
1 head(s), large
Kosher salt
0.75 tsp
Black pepper
0.5 tsp
Store-bought marinara sauce
1 cup(s)
Shredded part skim mozzarella cheese
1 cup(s)
Grated Parmesan cheese
2 Tbsp
Basil
1 Tbsp
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with foil, and coat the foil with cooking spray.
2
Arrange the cabbage slices on the prepared pan and coat them with cooking spray; sprinkle the slices evenly with salt and black pepper. Roast the cabbage for 20 minutes.
3
Remove the pan from the oven (keep the oven on). Top each cabbage slice with ¼ cup marinara sauce, ¼ cup mozzarella, and ½ tablespoon Parmesan. Roast until the cabbage is tender and the cheese is melted and browned, 15 to 18 minutes.
4
Serving size: 1 topped cabbage steak
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