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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Active Time:10 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:45 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1small headgreen cabbage(about 2 pounds)2tablespoonsextra-virgin olive oil2tablespoonsbalsamic vinegar1/2teaspoonground pepper, divided1/4teaspoonsalt1/2cupgrated Parmesan cheese2teaspoonsfinely choppedfresh flat-leaf parsley, plus more for garnish1teaspoonfinely choppedfresh thyme1/4teaspoonpaprika1/4teaspoongarlic powder4teaspoonsbalsamic glaze(optional)
Cook Mode(Keep screen awake)
Ingredients
1small headgreen cabbage(about 2 pounds)
2tablespoonsextra-virgin olive oil
2tablespoonsbalsamic vinegar
1/2teaspoonground pepper, divided
1/4teaspoonsalt
1/2cupgrated Parmesan cheese
2teaspoonsfinely choppedfresh flat-leaf parsley, plus more for garnish
1teaspoonfinely choppedfresh thyme
1/4teaspoonpaprika
1/4teaspoongarlic powder
4teaspoonsbalsamic glaze(optional)
DirectionsPosition oven rack in lower third; preheat to 425°F. Line a large rimmed baking sheet with foil. Remove and discard any loose outer leaves from cabbage; trim root end and slice the cabbage into 4 (1-inch-thick) steaks.Whisk oil, vinegar, 1/4 teaspoon pepper and salt together in a small bowl. Brush the mixture evenly over both sides of the cabbage steaks; place them on the prepared baking sheet. Roast until browned on the bottom, about 25 minutes, rotating the pan from front to back halfway through.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterMeanwhile, combine Parmesan, parsley, thyme, paprika, garlic powder and the remaining 1/4 teaspoon pepper in a small bowl; stir well.Remove the baking sheet from the oven. Using a flexible metal spatula, carefully flip the cabbage steaks. Sprinkle the Parmesan mixture evenly over the tops of the steaks (about 2 tablespoons each).Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterRoast until the cabbage is tender and the cheese mixture is golden brown, 10 to 12 minutes, rotating the baking sheet from front to back halfway through.Drizzle with balsamic glaze, if using, and garnish with additional parsley, if desired.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterEatingWell.com, March 2024
Directions
Position oven rack in lower third; preheat to 425°F. Line a large rimmed baking sheet with foil. Remove and discard any loose outer leaves from cabbage; trim root end and slice the cabbage into 4 (1-inch-thick) steaks.Whisk oil, vinegar, 1/4 teaspoon pepper and salt together in a small bowl. Brush the mixture evenly over both sides of the cabbage steaks; place them on the prepared baking sheet. Roast until browned on the bottom, about 25 minutes, rotating the pan from front to back halfway through.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterMeanwhile, combine Parmesan, parsley, thyme, paprika, garlic powder and the remaining 1/4 teaspoon pepper in a small bowl; stir well.Remove the baking sheet from the oven. Using a flexible metal spatula, carefully flip the cabbage steaks. Sprinkle the Parmesan mixture evenly over the tops of the steaks (about 2 tablespoons each).Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterRoast until the cabbage is tender and the cheese mixture is golden brown, 10 to 12 minutes, rotating the baking sheet from front to back halfway through.Drizzle with balsamic glaze, if using, and garnish with additional parsley, if desired.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Position oven rack in lower third; preheat to 425°F. Line a large rimmed baking sheet with foil. Remove and discard any loose outer leaves from cabbage; trim root end and slice the cabbage into 4 (1-inch-thick) steaks.
Whisk oil, vinegar, 1/4 teaspoon pepper and salt together in a small bowl. Brush the mixture evenly over both sides of the cabbage steaks; place them on the prepared baking sheet. Roast until browned on the bottom, about 25 minutes, rotating the pan from front to back halfway through.
Meanwhile, combine Parmesan, parsley, thyme, paprika, garlic powder and the remaining 1/4 teaspoon pepper in a small bowl; stir well.
Remove the baking sheet from the oven. Using a flexible metal spatula, carefully flip the cabbage steaks. Sprinkle the Parmesan mixture evenly over the tops of the steaks (about 2 tablespoons each).
Roast until the cabbage is tender and the cheese mixture is golden brown, 10 to 12 minutes, rotating the baking sheet from front to back halfway through.
Drizzle with balsamic glaze, if using, and garnish with additional parsley, if desired.
EatingWell.com, March 2024
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Nutrition Facts(per serving)133Calories10gFat6gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
