📝 About This Recipe
Transform the humble green cabbage into a show-stopping vegetarian centerpiece that is as visually stunning as it is delicious. These 'steaks' are roasted until the edges are beautifully caramelized and crisp, while the centers become tender and buttery. Finished with a savory, umami-rich Parmesan crust and a hint of bright lemon, this dish proves that low-carb plant-based dining can be incredibly indulgent.
🥗 Ingredients
The Cabbage
- 1 large head Green Cabbage (dense and heavy, outer leaves removed)
Garlic-Herb Infusion
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 cloves Garlic (finely minced or pressed)
- 1 teaspoon Smoked Paprika (adds a subtle wood-fired flavor)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping
- 3/4 cup Parmesan Cheese (freshly grated, not the canned variety)
- 1 Lemon (zested and cut into wedges for serving)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
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2
Prepare the cabbage by removing any wilted or damaged outer leaves. Place the cabbage on a cutting board, stem-side down.
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3
Using a sharp chef's knife, slice the cabbage vertically into 'steaks' that are approximately 3/4-inch to 1-inch thick. Try to keep the core intact in each slice to hold the leaves together.
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4
Arrange the cabbage slices in a single layer on the prepared baking sheet, ensuring they do not overlap so they can roast properly rather than steam.
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5
In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, dried oregano, red pepper flakes, salt, and black pepper until well combined.
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6
Using a pastry brush, generously coat the top of each cabbage steak with the garlic-herb oil. Be sure to get the oil into the crevices of the leaves.
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7
Carefully flip the steaks over and brush the remaining oil on the other side.
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8
Place the baking sheet in the center rack of the oven and roast for 20 minutes.
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9
Remove the pan from the oven. The cabbage should be starting to soften and the edges should look slightly charred.
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10
Generously sprinkle the freshly grated Parmesan cheese and the lemon zest over the top of each steak.
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11
Return the pan to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, golden-brown, and crisp, and the cabbage is tender when pierced with a knife.
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12
For an extra crispy finish, you can turn on the broiler for the last 1-2 minutes, watching very closely to prevent burning.
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13
Remove from the oven and let the steaks rest for 2-3 minutes on the pan; this helps the cheese crust set.
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14
Transfer to a serving platter, garnish with fresh parsley, and serve immediately with lemon wedges on the side for squeezing.
💡 Chef's Tips
Choose a heavy, tight cabbage; loose heads will fall apart when sliced. Don't discard the small loose bits that fall off during slicing—toss them in the oil and roast them alongside the steaks for 'cabbage chips.' Always grate your own Parmesan; pre-shredded cheese contains anti-caking agents that prevent it from melting into a perfect crust. If you find the cabbage is browning too quickly before the center is tender, cover the tray loosely with foil for the first 15 minutes of roasting. For a vegan version, substitute the Parmesan with a mixture of nutritional yeast and crushed walnuts.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light sparkling water with lime. Serve alongside a side of creamy mashed cauliflower for a full 'steakhouse' experience. Top with a dollop of Greek yogurt or sour cream mixed with chives for added richness. Excellent as a base for a poached egg to turn this into a hearty keto breakfast. Serve with a side of marinated olives and feta cheese for a Mediterranean-inspired meal.