Cheesy Baked Cabbage Steaks
These Cheesy Baked Cabbage Steaks are roasted until perfectly tender with crispy caramelized edges, then topped with gooey mozzarella and savory Parmesan for an easy, flavorful side dish. They're budget-friendly, naturally low in carbs, and perfect for weeknight dinners, holiday meals, or a satisfying vegetarian option.Prep Time: 10 minutesCook Time: 40 minutesTotal Time: 50 minutesServings: 4–6Cuisine: AmericanCourse: Side DishCalories: Approximately 220 per servingIngredients1 large green cabbage3 tablespoons olive oil1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon smoked paprika1 teaspoon salt½ teaspoon black pepper1 cup shredded mozzarella cheese½ cup grated Parmesan cheese2 tablespoons chopped fresh parsley (optional, for garnish)Optional ToppingsCrumbled baconRed pepper flakesItalian seasoningChopped chivesRanch seasoningFresh thymeEverything bagel seasoningInstructionsPreheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.Remove the outer leaves from the cabbage and trim the stem slightly, leaving the core intact. Slice the cabbage into ¾- to 1-inch-thick steaks.Arrange the cabbage steaks in a single layer on the prepared baking sheet.Brush both sides of each cabbage steak with olive oil.In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the cabbage.Roast for 25 minutes, then carefully flip the cabbage steaks and continue roasting for another 10–15 minutes, or until the edges are browned and the cabbage is tender.Remove the baking sheet from the oven and evenly sprinkle the mozzarella and Parmesan cheese over each cabbage steak.Return to the oven and bake for 5–8 minutes, or until the cheese is melted and bubbly. For a golden finish, broil for 1–2 minutes, watching carefully to prevent burning.Garnish with chopped fresh parsley if desired and serve immediately.NotesKeep the cabbage slices thick so they stay together while roasting.Freshly shredded cheese melts more smoothly than pre-shredded cheese.Roast the cabbage before adding the cheese to achieve crispy edges.For extra flavor, add minced garlic or Italian seasoning before baking.Broiling for the last minute creates an irresistibly crispy cheese topping.StorageStore leftovers in an airtight container in the refrigerator for up to 4 days.To freeze, wrap the cooled cabbage steaks individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.ReheatingOven: Bake at 375°F (190°C) for 8–10 minutes until heated through.Air Fryer: Reheat at 375°F for 4–5 minutes to restore crispiness.Microwave: Heat in 30-second intervals until warm, though the cabbage will be softer.Serving SuggestionsServe these cheesy cabbage steaks alongside:Grilled chickenSteakPork chopsMeatloafBBQ ribsGrilled salmonGarlic shrimp