Cabbage Parmesan



  • 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.

No comments:

Post a Comment