Roasted Cabbage Steaks with Parmesan
These roasted cabbage steaks are tender in the center, crispy around the edges, and topped with golden Parmesan. Serve them with a fresh garlic lemon Greek yogurt sauce for an easy, healthy side dish or light vegetarian meal.
Ingredients
For the Cabbage
- ½ small young green cabbage
- 50 g Parmesan grated
- 1 tbsp olive oil
- 1 garlic clove grated
- salt to taste
- black pepper to taste
For the Garlic Lemon Yogurt Sauce
- 80 g Greek yogurt
- zest of ½ lemon
- 1 tsp lemon juice
- 1 small garlic clove finely grated
For Serving
- fresh parsley chopped
Instructions
- Preheat the oven to 175°C (350°F).
- Cut ½ cabbage into thick slices, keeping the core intact.
- Place on a lightly oiled baking tray. Brush with 1 tbsp olive oil and season with salt and pepper.
- Cover with foil and bake for 30 minutes.
- Meanwhile, mix the Greek yogurt, lemon zest, lemon juice, and grated garlic.
- Remove the foil and sprinkle the cabbage with 50 g grated Parmesan.
- Bake for another 10–15 minutes, or broil for the last few minutes until golden.
- Sprinkle with fresh parsley and serve with the garlic lemon yogurt sauce.
Notes
Keep the core attached so the cabbage steaks hold their shape.
Young cabbage becomes especially tender after roasting.
If using regular cabbage, spread a thin layer of Greek yogurt over the cabbage before adding the Parmesan to keep it juicy.
Slightly charred edges are normal and add extra flavor.
Best served warm.
Young cabbage becomes especially tender after roasting.
If using regular cabbage, spread a thin layer of Greek yogurt over the cabbage before adding the Parmesan to keep it juicy.
Slightly charred edges are normal and add extra flavor.
Best served warm.