Francesca (Franki) Zani is the assistant food editor for Delish, where she develops recipes, writes, styles recipes & TikToks, and hosts on-camera recipe videos. Her education at the CIA and experience as a producer/culinary producer for PowerHouse Productions have allowed her to travel the globe. She loves collecting ceramic props, sipping tea lattes, and adventuring to highly rated food spots when she’s not collaborating with the New York Women’s Culinary Alliance. She’s often referred to as “Pasta Zani” due to her undying obsession for all things pasta (you need to try testaroli)!
If you’re reading this with doubts, please keep them at bay for a few minutes, for this cabbage Parmesan isn’t what it seems. Actually, it’s way better than what you may imagine and is a refreshing twist on chicken Parmesan. Creating this in my home was tricky business. My Italian-American mother gave me a steep side-eye… until she ate it not once, but twice (and leftovers!). Consider this a win for us and anyone looking to take a stance on classics with a low-carb, cheesy spin.
If you’re worried the cabbage is going to fall apart while searing and flipping, you can use a couple toothpicks to keep in place. Simply cut 2 ends off the cabbage so that all pieces are flat and easier to sear. Don’t discard anything you trim though; use it to make tomorrow’s bacon fried cabbage side, or meal prep minestrone soup and toss in a little extra for a bonus crunch.
Made this recipe? Let us know in the comments below!
- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 629
Ingredients
- 1/3 c.
plus 2 tbsp. neutral oil, divided
- 1
large head green cabbage
- 2 tsp.
kosher salt
- 4
cloves garlic, grated
- 1 tbsp.
chopped fresh basil, plus more for serving
- 1 c.
- 1/2 c.
finely grated Pecorino Romano or Parmesan
- 8
(1/4"-thick) slices fresh mozzarella
Extra-virgin olive oil, for drizzling
- Nutrition Information
- Per Serving (Serves 4)
- Calories629 Fat50 gSaturated fat13 gTrans fat0 gCholesterol63 mgSodium1131 mgCarbohydrates17 gFiber9 gSugar14 gProtein23 gVitamin D0 mcgCalcium611 mgIron2 mgPotassium812 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 425° and line a baking sheet with foil. In a large skillet over medium-high heat, heat 1/3 cup neutral oil. Cut 2 ends off cabbage, then cut cabbage lengthwise into 4 (1"- to 1 1/2"-thick) slices. Carefully cut out core, making sure to keep layers intact, and arrange cabbage slices in skillet; season with salt. Cook, turning occasionally, until golden brown on both sides, 6 to 7 minutes. Transfer to prepared sheet.
- Step 2In a small bowl, mix garlic, basil, and remaining 2 tablespoons neutral oil. Brush top of cabbage slices with garlic mixture. Spoon 1/4 cup marinara sauce on each cabbage slice. Sprinkle with Pecorino Romano. Top with 2 slices mozzarella.
- Step 3Bake cabbage until cheese is melted and bubbly, 18 to 20 minutes.
- Step 4Arrange cabbage on a platter. Drizzle with olive oil and top with basil.
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