Cabbage Parmesan Recipe

Introduction

Cabbage Parmesan is a delightful twist on a classic Italian favorite, featuring tender cabbage slices baked with savory marinara and melted cheese. This comforting dish is perfect as a vegetarian main or a flavorful side that everyone will enjoy.

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. Heat 1/3 cup neutral oil in a large skillet over medium-high heat. Remove the two ends from the cabbage, then cut it lengthwise into four slices about 1 to 1 1/2 inches thick. Carefully remove the core from each slice while keeping the cabbage 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 cooked cabbage slices to the prepared baking sheet.
2. Step 2: In a small bowl, combine grated garlic, chopped basil, and the remaining 2 tablespoons of neutral oil. Brush this garlic basil mixture over the top of the cabbage slices. Spoon 1/4 cup marinara sauce evenly over each slice. Sprinkle with the grated Pecorino Romano or Parmesan cheese, then top each slice with two pieces of fresh mozzarella.
3. Step 3: Bake the cabbage slices in the preheated oven until the cheese is melted and bubbly, about 18 to 20 minutes.
4. Step 4: Transfer the baked cabbage parmesan to a serving platter. Drizzle with extra-virgin olive oil and garnish with additional fresh basil before serving.

Tips & Variations

• For a spicy kick, add a pinch of red pepper flakes to the garlic basil oil mixture.
• Substitute mozzarella with provolone or fontina for a different cheesy flavor.
• If you prefer a crispier texture, broil the cabbage for the last 2 minutes instead of baking.
• Use homemade marinara sauce or a quality store-bought brand for the best flavor.

Storage

Store leftover cabbage parmesan covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through and the cheese is melty, or use a microwave on medium power to avoid drying out the cabbage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red cabbage instead of green cabbage?

Yes, red cabbage works well and adds a vibrant color, though the flavor is slightly sweeter and earthier than green cabbage.

Is this recipe suitable for a vegan diet?

This recipe includes cheese and mozzarella, so it is not vegan as is. However, you can substitute with vegan cheese alternatives and ensure the marinara sauce is vegan-friendly.

Cabbage Parmesan Recipe

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★★★★★

4.6 from 490 reviews

A delicious and comforting vegetarian dish featuring thick slices of green cabbage browned in oil, topped with a flavorful garlic-basil mixture, marinara sauce, Pecorino Romano cheese, and fresh mozzarella, then baked until bubbly and golden. This Cabbage Parmesan is a unique twist on traditional Italian flavors, perfect as a hearty side or a light main course.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 large head green cabbage
• 4 cloves garlic, grated
• 1 tbsp chopped fresh basil, plus more for serving

Oils & Sauces

• 1/3 cup plus 2 tbsp neutral oil, divided
• 1 cup marinara sauce
• Extra-virgin olive oil, for drizzling

Cheese

• 1/2 cup finely grated Pecorino Romano or Parmesan
• 8 slices fresh mozzarella (1/4″-thick)

Seasoning

• 2 tsp kosher salt

Instructions

1. Preheat and prepare: Preheat your oven to 425°F and line a baking sheet with foil for easy cleanup.
2. Cook the cabbage: Heat 1/3 cup of neutral oil in a large skillet over medium-high heat. Prepare the cabbage by cutting off the two ends, then slicing lengthwise into 4 thick slices (about 1″ to 1 1/2″ thick). Carefully remove the core from each slice, keeping the layers intact. Place the cabbage slices in the skillet, season with kosher salt, and cook, turning occasionally until both sides are golden brown, about 6 to 7 minutes. Transfer the cabbage slices to the prepared baking sheet.
3. Prepare garlic-basil mixture and assemble: In a small bowl, combine the grated garlic, chopped basil, and the remaining 2 tablespoons of neutral oil. Brush this flavorful mixture evenly over the top of each browned cabbage slice. Spoon 1/4 cup marinara sauce onto each cabbage slice. Sprinkle the grated Pecorino Romano cheese over the sauce, then top each slice with two slices of fresh mozzarella.
4. Bake: Place the baking sheet in the preheated oven and bake until the cheese is melted, bubbly, and slightly golden, about 18 to 20 minutes.
5. Serve: Arrange the baked cabbage slices on a serving platter. Drizzle with extra-virgin olive oil and garnish with additional fresh basil leaves before serving.

Notes

• Use a neutral oil such as canola, vegetable, or grapeseed oil for browning the cabbage to avoid overpowering flavors.
• Make sure to cut the cabbage slices thick enough to hold their shape during cooking.
• Fresh mozzarella slices should be about 1/4 inch thick for best melting results.
• This dish pairs well with a simple green salad or crusty bread.
• For a cheesier top, you can sprinkle a little extra Parmesan before baking.
• Leftovers can be refrigerated and gently reheated in the oven or microwave.

Keywords: Cabbage Parmesan, Vegetarian Casserole, Italian Vegetarian, Baked Cabbage, Mozzarella, Pecorino Romano, Marinara Sauce