Give Chicken Parmesan A Veggie Twist With Cabbage

In its most classic form, chicken Parmesan delivers exactly what the name promises: Breaded chicken cutlets, blanketed in molten Parmesan cheese and a tangy sauce. Cabbage, rarely, if not ever, comes into the picture, so it might come as a mix of both surprise and skepticism when you find it front and center in this recipe. Not merely a forgotten side or an underestimated element, cabbage can actually serve as a chicken substitute and elevate this dish in an entirely unexpected way.

Once embedded in the marvel of a crispy and saucy chicken Parmesan, cabbage reimagines the dish in its own way. It makes a great meat-free or low-carb rendition, with a dynamic of different textures coming together and unraveling on your taste buds. A stark departure from the chicken's tender interior, the cabbage steak is pure crunchy goodness, accompanied by caramelized edges and a chewy, layered center. As the cheesy, luscious sauce seeps into every nook and cranny, the contrast is utter excitement.

Needless to say, don't expect cabbage to deliver the same savory lightness as chicken. However, its subtle sweetness is what rounds out heavier flavors. It's light where the sauce is overly hearty, soothing where the cheese is rich, and gentle enough on the palate that it keeps you coming back one bite after another.

Surprisingly, cabbage Parmesan is still one of the simplest ways to cook cabbage. Slice the head into 1-inch-thick wedges and brown them for about six minutes per side. Once done, jazz up the surface with chicken Parmesan staples. You can sprinkle in Parmesan cheese and load up on a few slices of mozzarella for the ultimate melt. Alternatively, try mixing cheese crumbles with breadcrumbs, seasonings, and oil to recreate the cutlet's breaded exterior. Don't forget to layer marinara or other tomato-based sauces in between. If your meal calls for something richer, try mixing roasted garlic in the topping, and perhaps match it with a side of garlic bread. You can even swap out the traditional sauce for balsamic vinegar or a cheese sauce for different flavor twists. Bake until they're golden, and the dish is ready.

Another great thing about this dish is its ability to shift from one course to another, all dependent on how you pair it with other ingredients. Left as is, it's a delightful side dish, especially when served with other Italian-American dishes, like a garlic shrimp pasta with tomato sauce or baked ziti. Bulked up with croutons, it makes a delightful light lunch. Stack the wedges on top of each other, with the Parmesan and sauce layered in between, and you'll even have a cabbage Parmesan casserole to dazzle any dinner night. Leftovers can also be utilized to the fullest. Just chop up the cabbage and use the pieces as a salad topping or sandwich filling, or simply throw them into your breakfast hash.