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Finished Cheesy Baked Cabbage Steaks served in a black pan.

Cheesy Baked Cabbage Steaks

Transform a humble head of cabbage into a gourmet Mediterranean delight! These Cheesy Baked Cabbage Steaks are sliced thick, brushed with herb-infused extra virgin olive oil, and roasted until the edges are caramelized and crispy. Topped with a bubbly, golden layer of mozzarella and parmesan, this recipe is a perfect low-carb, vegetarian option that fits seamlessly into a Mediterranean lifestyle.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Greek, Italian, Middle Eastern
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 large head green cabbage
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1 cup shredded mozzarella or mozzarella/parmesan blend
  • Fresh thyme for garnish

Method
 

  1. Preheat oven to 425°F (220°C) and line a tray with parchment paper.
  2. Slice cabbage into 1-inch thick rounds.
  3. Mix oil and spices; brush onto both sides of the cabbage.
  4. Roast for 25-30 minutes, flipping halfway.
  5. Top with cheese and bake for 5-10 more minutes until bubbly.
  6. Garnish and serve hot.

Notes

  • The "Core" Secret: Do not remove the core of the cabbage before slicing. The core is what holds the "steak" together during the roasting and flipping process.
  • Cheese Variety: For a more authentic Greek twist, try adding 1/4 cup of crumbled feta cheese on top of the mozzarella before the final bake.
  • Don't Skip the Flip: Flipping the steaks halfway through the first bake is crucial for getting that even, roasted texture on both sides.
  • Serving Suggestion: These are best served immediately while the cheese is hot and stretchy.