Golden Cheesy Baked Cabbage Steaks with Garlic Parmesan

Instructions

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Remove any loose or damaged outer leaves from the cabbage. Keeping the core intact, carefully cut the cabbage crosswise into steaks approximately ¾ to 1 inch thick.
3. Arrange the cabbage steaks in a single layer on the prepared baking sheet. Leave some space between each piece to encourage browning rather than steaming.
4. In a small bowl, combine the olive oil, melted butter, minced garlic, Italian seasoning, smoked paprika, onion powder, salt, and black pepper.
5. Brush both sides of each cabbage steak generously with the garlic butter mixture, making sure some of the seasoning gets between the leaves.
6. Roast for 20 minutes. Carefully flip each cabbage steak using a wide spatula, then continue roasting for another 8–10 minutes, or until tender with deeply caramelized edges.
7. Combine the shredded mozzarella and grated Parmesan. Divide the cheese generously among the cabbage steaks.
8. Return the baking sheet to the oven and roast for another 5–7 minutes, until the cheese is completely melted and bubbling.
9. For an extra-golden finish, switch the oven to broil for 1–2 minutes. Watch closely, as Parmesan can brown very quickly.
10. Remove from the oven and sprinkle with fresh parsley and red pepper flakes, if desired. Serve immediately while the cabbage is hot and the cheese is gooey.

Variations

• Spicy: Add cayenne pepper to the garlic butter and finish with extra red pepper flakes.
• Three Cheese: Add shredded provolone, cheddar, or Gruyère to the mozzarella and Parmesan.
• Lemon Garlic: Finish the roasted cabbage with fresh lemon juice and a little lemon zest to balance the richness.
• Bacon Parmesan: Sprinkle crispy crumbled bacon over the cheese before serving.
• Ranch Style: Add a little dry ranch seasoning to the garlic butter mixture.
• Herb Parmesan: Add fresh thyme, rosemary, or oregano for a more aromatic flavor.

Tips

• Keep the cabbage core intact when slicing. It acts as a natural anchor and helps prevent the steaks from falling apart during roasting and flipping.
• Cut the cabbage into evenly thick slices so all the steaks cook at approximately the same rate.
• Give each steak plenty of room on the baking sheet. Crowding traps steam and reduces caramelization.
• Use a wide spatula and flip the steaks gently, as the cabbage becomes more delicate once partially roasted.
• Freshly grated Parmesan melts and browns particularly well and provides better flavor than shelf-stable grated cheese.
• For deeper caramelization, make sure the cabbage surfaces are well coated with oil and butter before roasting.
• Serve immediately for the best combination of caramelized cabbage, crisp edges, and hot, bubbly cheese.