Name: Cabbage Parmesan Recipe
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Cuisine: Italian
Ingredients: 1/3 cup plus 2 tablespoons neutral oil, divided; 1 large head green cabbage; 2 teaspoons kosher salt; 4 cloves garlic, grated; 1 tablespoon chopped fresh basil, plus more for serving; 1 cup marinara sauce; 1/2 cup finely grated Pecorino Romano or Parmesan; 8 slices fresh mozzarella, 1/4-inch thick; Extra-virgin olive oil, for drizzling

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Introduction

This Cabbage Parmesan is a delicious twist on the classic Italian favorite, combining tender cabbage slices with rich marinara, melted mozzarella, and sharp Pecorino Romano. It’s a simple yet flavorful vegetarian dish perfect for a comforting meal.

A dark plate holds a layered dish of baked cabbage lasagna with about five visible layers. The bottom layer is wedge-shaped cooked cabbage with lightly browned edges and some green herbs. Above it, layers of bright red tomato sauce and white melted cheese alternate, with the top layer being a smooth blanket of melted cheese browned in parts, topped with fresh green basil leaves and some grated cheese sprinkled all over. On the right side of the plate, a fork with a white handle holds a small bite of the lasagna showing the layers of cabbage, sauce, and cheese. Some extra grated cheese is scattered on the plate and the white marbled surface beneath. To the right, a white bowl filled with finely grated cheese sits on the marble, with more cheese spilled around it. A few fresh green basil leaves rest on the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup plus 2 tablespoons neutral oil, divided
1 large head green cabbage

2 teaspoons kosher salt
4 cloves garlic, grated

1 tablespoon chopped fresh basil, plus more for serving
1 cup marinara sauce

1/2 cup finely grated Pecorino Romano or Parmesan
8 slices fresh mozzarella (1/4-inch thick)
Extra-virgin olive oil, for drizzling

Instructions

Step 1: Preheat the oven to 425°F and line a baking sheet with foil. Heat 1/3 cup of the neutral oil in a large skillet over medium-high heat. Cut off the two ends of the cabbage, then slice it lengthwise into four slices about 1 to 1 1/2 inches thick. Carefully cut out the core from each slice, keeping the layers intact. Arrange the cabbage slices in the skillet and season with kosher salt. Cook, turning occasionally, until both sides are golden brown, about 6 to 7 minutes. Transfer the cabbage to the prepared baking sheet.
Step 2: In a small bowl, combine the grated garlic, chopped basil, and remaining 2 tablespoons of neutral oil. Brush this garlic and basil mixture over the top of each cabbage slice. Spoon 1/4 cup of marinara sauce onto each slice, then sprinkle evenly with the Pecorino Romano cheese. Top each slice with two pieces of fresh mozzarella.
Step 3: Bake the cabbage slices in the oven until the cheese is melted and bubbly, about 18 to 20 minutes.

Step 4: Remove the cabbage from the oven and arrange on a serving platter. Drizzle with extra-virgin olive oil and garnish with additional fresh basil before serving.

Tips & Variations

Use a neutral oil like canola or grapeseed for browning the cabbage to avoid overpowering flavors.
If you prefer a spicy kick, add a pinch of red pepper flakes to the garlic and basil oil mixture.

Substitute mozzarella with provolone or fontina for a different cheesy flavor.
For a vegan version, use dairy-free cheese and skip the Pecorino Romano.

Storage

Store leftover cabbage parmesan in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to help keep the cheese melty without drying out the cabbage.

How to Serve

The image shows five layered slices of a baked dish arranged on a white rectangular tray placed on a white marbled surface. Each slice has a base of grilled, slightly charred slices of cabbage, topped with a layer of rich red tomato sauce, followed by a layer of melted golden brown cheese that has bubbly and browned spots. Fresh green basil leaves are scattered on top of the cheese and around the tray, adding vibrant color. A few drops of olive oil glisten on the tray, and there is a light dusting of grated cheese sprinkled on and around the slices. The dish looks warm and inviting with a mix of textures from the crispy cabbage edges to the smooth sauce and gooey cheese. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, while green cabbage works best for this recipe due to its mild flavor and firm texture, you can also try savoy or napa cabbage slices for a slightly different texture and taste.

Can I prepare this dish in advance?

You can prepare the cabbage and garlic oil mixture ahead of time, but for best results, assemble and bake just before serving to keep the cheese fresh and the cabbage tender.