Cabbage Parmesan Recipe
Prep Time:
20 minutes
Cook Time:
32 minutes
Servings:
4 Servings
Ingredients
  • 1 medium head green cabbage cut through the core into 4 (1-inch) steaks
  • 6 tablespoons olive oil, divided
  • 1 ¼ teaspoons salt, divided
  • ½ teaspoon black pepper, divided
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko breadcrumbs
  • ⅔ cup grated Parmesan cheese, divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 2½ cups marinara sauce, divided
  • 1 ½ cups shredded low-moisture mozzarella cheese
Directions
  1. Preheat the oven to 425 F.
  2. Set a wire rack inside a rimmed baking sheet.
  3. Brush both sides of the cabbage steaks with 2 tablespoons olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Roast the cabbage on the rack until a paring knife slides into the thickest part near the core with little resistance, 20 to 25 minutes.
  5. Lower the oven to 400 F.
  6. Whisk the flour with ½ teaspoon salt in a shallow dish.
  7. Add the beaten eggs to a second shallow dish.
  8. Mix the panko, ⅓ cup Parmesan, Italian seasoning, garlic powder, remaining salt, and remaining pepper in a third shallow dish.
  9. Coat each steak in flour and shake off the excess.
  10. Dip into the egg and let the excess drip off.
  11. Press firmly into the panko on both sides.
  12. Heat 2 tablespoons of olive oil on a large griddle or 12-inch cast iron skillet over medium heat.
  13. Sear the cabbage steaks until golden brown, 2 to 3 minutes per side, flipping them gently with a wide spatula, and return them to the parchment-lined baking sheet without the rack.
  14. Spoon 1½ cups marinara over the centers of the steaks, leaving a 1-inch border of crust showing.
  15. Top with the mozzarella and remaining Parmesan.
  16. Bake until the cheese is melted, 8 to 10 minutes.
  17. Garnish with the basil and serve with the remaining marinara, warmed, on the side.