Cabbage Parmesan
4 servings
servings40 minutes
total timeIngredients
1/3 c. plus 2 tbsp. neutral oil, divided
1 large head green cabbage
2 tsp. kosher salt
4 cloves garlic, grated
1 tbsp. chopped fresh basil, plus more for serving
1 c. marinara sauce
1/2 c. finely grated Pecorino Romano or Parmesan
8 (1/4"-thick) slices fresh mozzarella
Extra-virgin olive oil, for drizzling
Directions
Preheat oven to 425° and line a baking sheet with foil. In a large skillet over medium-high heat, heat 1/3 cup neutral oil. Cut 2 ends off cabbage, then cut cabbage lengthwise into 4 (1"- to 1 1/2"-thick) slices. Carefully cut out core, making sure to keep layers intact, and arrange cabbage slices in skillet; season with salt. Cook, turning occasionally, until golden brown on both sides, 6 to 7 minutes. Transfer to prepared sheet.
In a small bowl, mix garlic, basil, and remaining 2 tablespoons neutral oil. Brush top of cabbage slices with garlic mixture. Spoon 1/4 cup marinara sauce on each cabbage slice. Sprinkle with Pecorino Romano. Top with 2 slices mozzarella.
Bake cabbage until cheese is melted and bubbly, 18 to 20 minutes.
Arrange cabbage on a platter. Drizzle with olive oil and top with basil.
Notes
Was pretty good, fell apart easily
Nutrition
Serving Size
-
Calories
629
Total Fat
50 g
Saturated Fat
13 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
63 mg
Sodium
1131 mg
Total Carbohydrate
17 g
Dietary Fiber
9 g
Total Sugars
14 g
Protein
23 g
4 servings
servings40 minutes
total time