Crispy Parmesan‑Crusted Cabbage Slices with Gremolata
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These Crispy Parmesan‑Crusted Cabbage Slices with Gremolata transform humble cabbage into a crispy, cheesy side that’s impossible to resist. The Parmesan forms a delicate golden crust on high heat, while the bright gremolata adds that perfect pop of freshness. It’s a side dish with serious character.
Ingredients (serves 6):
Image source: EatingWell
Ingredients (serves 6):
- Cooking spray
- 1 cup grated Parmesan cheese
- 3 tablespoons extra‑virgin olive oil
- 1 tablespoon salt‑free Italian seasoning
- 2 teaspoons garlic powder
- ¼ teaspoon crushed red pepper
- 1 small cabbage (1½–2 lb)
- ½ cup chopped fresh flat‑leaf parsley
- 2 tablespoons chopped fresh basil (optional)
- 1 teaspoon lemon zest
- ½ teaspoon grated garlic
- 1/8 teaspoon salt
- Position oven racks in the top third and lower third; preheat to 450°F. Line two rimmed baking sheets with cooking spray.
- In a small bowl, combine Parmesan, olive oil, Italian seasoning, garlic powder, and crushed red pepper until the cheese is evenly coated.
- Cut the cabbage lengthwise into 6–8 slices about ¾-inch thick; halve each slice lengthwise (end pieces may stay whole), yielding about 12 slices.
- Spread about 1 tablespoon of the Parmesan mixture onto one side of each cabbage piece, pressing it gently to adhere.
- Arrange the cabbage slices—cheese-side down—around the edges of the baking sheets, spacing about 3 inches apart. Bake for approximately 12 minutes, rotating pans and switching racks halfway through.
- Remove from oven and let stand for 3 minutes. Flip each slice cheese-side up and bake another 4–5 minutes until tender.
- While baking, whisk together parsley, basil (if using), lemon zest, grated garlic, and salt.
- After baking, let the cabbage rest 5 minutes before topping with gremolata and serving.
