Cabbage Steaks with Parmesan Crust
Brush 1-inch cabbage rounds with olive oil and seasonings, roast at 425°F for 15 minutes, then flip and top with Parmesan. Roast another 15 to 18 minutes until the centers are tender, the edges are deeply browned, and the cheese forms a golden crust.
The phrase “cabbage steak” asks for a little faith, but slicing the head through the core into thick rounds is more than a naming exercise. Keeping the core attached holds the leaves together so each piece can roast as one substantial slab instead of becoming a baking sheet full of seasoned confetti. Olive oil, garlic powder, smoked paprika, salt, and black pepper coat both sides before the cabbage goes into a 425°F oven.
After 15 minutes, the rounds get flipped and only then does the Parmesan go on. Add it from the beginning and the cheese can burn before the dense center of the cabbage has had time to soften. Added halfway through, it melts and browns into a salty crust during the final 15 to 18 minutes while the outer leaves darken at the edges.
Use a flat metal spatula for the flip, garnish with parsley, and serve while the Parmesan is still crisp. The center ends up tender, the edges nearly charred, and the top savory enough to make plain roasted cabbage feel like it forgot to finish getting dressed. No, it is not a ribeye. It also costs considerably less and has never once required a steak knife to prove a point.
