Parmesan-crusted Roasted Cabbage

Parmesan-crusted Roasted Cabbage

In the same vein as our previous parmesan-crusted broccoli recipe, this Parmesan-crusted roasted cabbage will steal the glory of many pompous dishes on the table. It’s humble, yes, but delicious just as well, and that parmesan crust is something to remember. Get ready to crave because it’s worth it.

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Here’s what you need:

  • One medium-sized Savoy cabbage
  • A lot of grated parmesan (you can never run low on that thing)
  • Grated lemon zest
  • Juice from half a lemon
  • 1 Ts (2.6g) garlic powder
  • ½ Ts (3g) kosher salt (or to taste since Parmesan is already salty)
  • ¼ cup (60ml) extra virgin olive oil
  • ⅓ cup grated parmesan
  • Black pepper to taste

Cut the cabbage into halves, then quarters, and ⅛ slices. Make sure to cut through the core, which will keep the leaves attached. Lay a bed of grated parmesan on a parchment paper-lined baking sheet and arrange the cabbage slices on it.
Prepare the marinade by mixing the grated lemon zest, lemon juice, garlic powder, salt, and extra virgin olive oil, then basting the slices on each side.
Sprinkle more parmesan on the slices, cover loosely with aluminum foil, then bake in a 300F (150C) pre-heated oven on the upper rack for 15 minutes.
Bake for an extra 15 minutes with the foil off, but keep an eye on the grated parmesan layer. You don’t want it to burn since it will taste bitter. A lovely golden brown and delicious color will do.
It is best if served immediately with the parmesan crust placed on top.

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