Ingredients
- 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
How to:
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 the cabbage, then cut the cabbage lengthwise into 4 (1"- to 1 1/2"-thick) slices. Carefully cut out the core, making sure to keep layers intact, and arrange cabbage slices in a 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 the remaining 2 tablespoons of neutral oil. Brush the top of the cabbage slices with the garlic mixture. Spoon 1/4 cup marinara sauce on each cabbage slice. Sprinkle with Pecorino Romano. Top with 2 slices of 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.
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