Garlic Parmesan Cabbage Steaks (Printable)

Caramelized cabbage slices topped with garlic, Parmesan, and butter for a savory low-carb dish.

# What You Need:

→ Vegetables

01 - 1 large green cabbage
02 - 2 tablespoons olive oil

→ Seasoning

03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika (optional)

→ Garlic Parmesan Topping

06 - 3 cloves garlic, minced
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter, melted
09 - 1 tablespoon chopped fresh parsley (optional)

# How To Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove tough outer leaves from the cabbage and trim the base if needed. Cut into 3/4-inch thick steaks, keeping cores intact to hold slices together.
03 - Arrange the cabbage steaks on the baking sheet in a single layer. Brush both sides with olive oil and season with sea salt, black pepper, and smoked paprika if using.
04 - Roast for 20 minutes. Carefully flip the cabbage steaks over.
05 - Combine minced garlic, grated Parmesan, and melted butter in a small bowl. Evenly spoon mixture over each flipped cabbage steak.
06 - Return to oven and roast for an additional 10 to 12 minutes, until edges are browned and cheese is melted and bubbly.
07 - Remove from oven, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Tips:

01 -
  • The crispy edges and bubbling Parmesan really do taste like pure comfort food—even if you're skeptical about cabbage.
  • It works both as a memorable centerpiece for Meatless Monday and as a clever way to coax picky eaters into something green.
02 -
  • One time, I left the cabbage slightly too thick and the centers turned out tough—stick to the recommended slice thickness for tender results.
  • Letting the Parmesan brown deeply makes all the difference—the nutty crunch truly transforms the dish.
03 -
  • Cutting the cabbage with a large, sharp knife avoids shaggy edges and keeps the steaks intact for roasting.
  • Always roast at high heat—lower temperatures leave the cabbage limp instead of caramelized.
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