green cabbage

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𝗘𝗮𝘀𝗶𝗹𝘆!
Ingredients
For the cabbage steaks:
– 1 large green cabbage, approximately 2–2½ pounds
– 3 tablespoons olive oil
– 4 tablespoons unsalted butter, melted
– 4 cloves garlic, finely minced
– ½ teaspoon smoked paprika
– ½ teaspoon onion powder
– ½ teaspoon dried Italian seasoning
– ¾ teaspoon salt, or to taste
– ½ teaspoon freshly ground black pepper
For the bacon and Parmesan topping:
– 6 slices bacon, cooked until crispy and crumbled
– ¾ cup freshly grated Parmesan cheese
– 1 tablespoon chopped fresh parsley
– ¼ teaspoon red pepper flakes, optional
– 1 teaspoon lemon juice, optional
Optional finishing touches:
– 1 tablespoon extra melted butter
– Extra Parmesan cheese for serving
– A little freshly cracked black pepper
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
A hot oven is important because it helps the cabbage develop caramelized edges while keeping the center tender. If your baking sheet is small, use two sheets so the cabbage steaks have enough room to roast properly.
Step 2: Prepare the Cabbage
Remove any damaged or wilted outer leaves from the cabbage. Rinse the cabbage under cool running water and pat it completely dry.
Place the cabbage on a sturdy cutting board with the stem facing down. Using a sharp knife, cut it vertically into thick slices about ¾–1 inch thick.
Keep the core attached to each slice. The core helps hold the cabbage leaves together and prevents the steaks from falling apart during roasting.
You should get approximately 4–6 cabbage steaks, depending on the size of the cabbage. If some outer slices break apart, roast the loose pieces alongside the steaks.
Step 3: Make the Garlic Butter
In a small bowl, combine the melted butter, olive oil, minced garlic, smoked paprika, onion powder, Italian seasoning, salt, and black pepper.
Stir well until the garlic and seasonings are evenly distributed throughout the butter mixture.
For a milder garlic flavor, use 2–3 cloves. For a stronger, more savory flavor, use all 4 cloves.
Step 4: Season the Cabbage Steaks
Arrange the cabbage slices in a single layer on the prepared baking sheet.
Brush the top of each steak generously with the garlic butter mixture, making sure to coat the edges as well as the flat surfaces.
Carefully flip each steak and brush the other side with the remaining mixture. Use a spoon to distribute any minced garlic and seasonings that settle in the bowl.
Avoid pouring too much butter into one spot, as an even coating will help the cabbage roast more uniformly.
Step 5: Roast Until Tender
Place the baking sheet in the preheated oven and roast for 20–25 minutes.
Carefully flip the cabbage steaks using a wide spatula. Some outer leaves may loosen, which is completely normal.
Return the tray to the oven and roast for another 10–15 minutes, or until the cabbage is fork-tender with golden-brown edges.
Cooking time depends on the thickness of the slices and the size of the cabbage. Thicker steaks may need a few extra minutes.
Step 6: Prepare the Crispy Bacon
While the cabbage roasts, cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate to drain excess grease.
Once cooled slightly, crumble the bacon into small pieces.
You can also cook the bacon in the oven on a separate baking tray. If using bacon grease in place of some of the olive oil, use it sparingly because bacon and Parmesan both add plenty of savory flavor.
Step 7: Add the Parmesan Cheese
Remove the cabbage steaks from the oven once they are nearly tender and nicely browned.
Sprinkle the freshly grated Parmesan cheese evenly over each steak. Add the crumbled bacon, distributing it across the tops.
Return the tray to the oven for another 5–7 minutes, until the Parmesan has melted and developed lightly golden spots.
For extra crispiness, switch to the broiler for the final 1–2 minutes. Watch carefully because the cheese and garlic can burn quickly.
Step 8: Garnish and Serve
Remove the cabbage steaks from the oven and let them rest for 2–3 minutes.
Sprinkle with chopped fresh parsley, red pepper flakes if desired, and a little extra black pepper. Add a small squeeze of lemon juice to brighten the buttery, savory flavors.
Serve warm while the edges are crisp and the Parmesan topping is melted.
The result is tender cabbage with caramelized edges, rich garlic butter, crunchy bacon, and a delicious cheesy finish.