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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/cabbage-parmesan-recipe/