Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Parmesan cabbage steaks by WW

Parmesan cabbage steaks

4
Points®
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
If you’re a fan of eggplant Parmesan, you’ll love this cabbage version. The cruciferous vegetable offers more textural variety, softening within and developing crispy parts on the edges. Topping the slices with marinara sauce and two cheeses makes this a standout plant-based dinner. Feel free to slice the cabbage whichever way you want—horizontal slices (parallel to the cabbage’s “equator”) will give you round pieces, while lengthwise slices tend to be more oval.

Ingredients

Cooking spray

4 spray(s)

Green cabbage

1 head(s), large, large, cut into 4 (3/4- to 1-inch thick) slices

Kosher salt

¾ tsp

Black pepper

½ tsp

Store-bought marinara sauce

1 cup(s)

Shredded part skim mozzarella cheese

1 cup(s)

Grated Parmesan cheese

2 Tbsp

Fresh basil

1 Tbsp, chopped

Instructions

  1. Preheat the oven to 425°F. Line a sheet pan with foil, and coat the foil with cooking spray.
  2. Arrange the cabbage slices on the prepared pan and coat them with cooking spray; sprinkle the slices evenly with salt and black pepper. Roast the cabbage for 20 minutes.
  3. Remove the pan from the oven (keep the oven on). Top each cabbage slice with ¼ cup marinara sauce, ¼ cup mozzarella, and ½ tablespoon Parmesan. Roast until the cabbage is tender and the cheese is melted and browned, 15 to 18 minutes.
  4. Serving size: 1 topped cabbage steak

People Also Like

People Also Like