Name: Cabbage Parmesan Recipe
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Cuisine: Italian
Ingredients: 1 large head green cabbage; 4 cloves garlic, grated; 1 tbsp. chopped fresh basil, plus more for serving; 1/3 cup plus 2 tbsp. neutral oil, divided; 1 cup marinara sauce; Extra-virgin olive oil, for drizzling; 1/2 cup finely grated Pecorino Romano or Parmesan; 8 slices fresh mozzarella (1/4-inch thick each); 2 tsp. kosher salt

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Introduction

Cabbage Parmesan is a flavorful twist on a classic Italian favorite, substituting pasta with tender, roasted cabbage slices. This dish combines the savory richness of melted mozzarella, Pecorino Romano, and aromatic basil for a comforting yet light meal that’s easy to prepare.

A stack of baked lasagna on a dark round plate, layered with thick red tomato sauce, melted white mozzarella cheese with golden brown spots, and fresh green basil leaves on top. Multiple thin layers of pasta sheets and wilted spinach make up the middle with creamy white cheese melted between, and some edges are slightly crispy. A fork with a white handle holds a bite-sized piece of the lasagna on the right side of the plate. Some grated Parmesan cheese is sprinkled around the lasagna and on the plate. The plate is placed on a white marbled surface with two fresh green basil leaves on the left and a white bowl filled with Parmesan cheese on the top right. Photo taken with an iphone --ar 4:5 --v 7

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 slices fresh mozzarella, about 1/4 inch thick
Extra-virgin olive oil, for drizzling

Instructions

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

Tips & Variations

For a spicier version, add a pinch of red pepper flakes to the garlic and basil oil mixture before brushing on the cabbage.
If you prefer a smokier flavor, use smoked mozzarella or add a dash of smoked paprika to the seasoning.
To make it vegetarian, ensure your marinara sauce has no meat or choose a vegetarian-friendly brand.
Leftover cabbage Parmesan can be reheated in the oven at 350°F until warmed through to maintain the crispy edges.

Storage

Store any leftover cabbage Parmesan in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat in a preheated oven at 350°F for about 10-15 minutes to keep the cheese melty and the cabbage tender. Avoid microwaving if possible, as it may make the cabbage soggy.

How to Serve

The dish shows five stacked eggplant slices on a white tray, each with three visible layers: the base is dark purple and brown grilled eggplant with a slightly charred texture, the middle layer is bright red tomato sauce spread unevenly, and the top layer is melted white cheese with some golden brown spots. Fresh green basil leaves are scattered over the cheese and around the tray, along with small pools of yellow olive oil and white grated cheese dusted near the edges. The white tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage for this recipe?

Yes, you can use red cabbage or Savoy cabbage, though the texture and flavor will vary slightly. Green cabbage is recommended for its mild flavor and sturdiness.

Is it possible to make this recipe vegan?

Absolutely! Substitute the mozzarella and Pecorino Romano with your favorite vegan cheese alternatives, and use a vegan marinara sauce. The result will still be delicious and satisfying.