Never thought I could love cabbage so much! Made these as the main dish when my daughter in law came over. She's a vegetarian, but everyone loved them!"

 

Why Cheesy Baked Cabbage Steaks?

Cabbage is often overlooked, yet when roasted properly it becomes sweet, tender, and develops caramelized edges that are deeply flavorful. Turning cabbage into “steaks” (thick slices) allows you to hold its shape, season it boldly, and top it with cheese so it becomes a satisfying, hearty dish.

• The “steak” format is visually appealing and makes serving easier.

• The roasting caramelizes the cabbage’s natural sugars, adding depth.

• Cheese makes it indulgent and comforting, bridging the gap between pure vegetable and gratin.

• It’s versatile: you can make it vegetarian, low‑carb, or add extras (like bacon, herbs, sauces).

• Many versions of “cheesy cabbage steaks” follow this general approach. For example, EatWell101 gives a base recipe with Parmesan + mozzarella and seasonings. Eatwell101

• Another version from 12 Tomatoes layers garlic + herbs + mozzarella/Parmesan and roasts ~20 minutes + extra ~5 minutes of cheese melt. 12 Tomatoes

So the version here builds on those, but expands with optional toppings, alternate cheeses, serving suggestions, make‑ahead notes, etc.

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Ingredients

Below is a “full version” — feel free to scale up or down, or omit certain optional items.

Component	Ingredient	Amount / Notes
Cabbage steaks	1 large head green (or red) cabbage	outer loose leaves removed, trimmed core
	Olive oil (or other neutral oil)	~2 to 3 Tbsp (30–45 ml)
	Kosher salt (or fine sea salt)	to taste
	Freshly ground black pepper	to taste
	Garlic (minced or grated)	2–3 cloves
	Onion powder or dried onion flakes	~½ tsp (optional)
	Paprika (sweet or smoked)	~¼ tsp (optional)
	Italian seasoning or dried thyme / oregano	~½ to 1 tsp (optional)
Cheese & topping	Shredded mozzarella (or other melting cheese)	~1 cup (≈ 100–120 g)
	Grated Parmesan (or Pecorino)	~½ cup (≈ 50–60 g)
	(Optional) Extra shredded cheese (cheddar, Gruyère, fontina)	as desired
	(Optional) Breadcrumbs or panko	~2–3 Tbsp for crisp topping
	(Optional) Chopped fresh herbs (parsley, chives)	~1–2 Tbsp for garnish
	(Optional) Red pepper flakes / chili flakes	for a bit of heat
	(Optional) Drizzle of olive oil or butter	to finish

Notes & Substitutions:

• If you prefer stronger flavor, mix in some Gruyère, smoked cheese, or provolone with mozzarella.

• For a lower‑dairy version, use less cheese or a mix of cheese + nutritional yeast (for vegans) though texture will differ.

• Breadcrumbs add crunch on top; omit them for a purer cheesy finish.

• Red cabbage also works, though its flavor is a bit sharper.

• If you have weak ovens or limited temperature range, you may need to adjust bake times.

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Equipment & Prep Notes

• Oven (ideally with a “broil” or “grill top” option)

• Baking sheet(s) with rim, or sheet pan(s) lined with parchment / foil or greased

• Sharp knife & cutting board

• Mixing bowls

• Small bowl for oil + seasoning mix

• Spoon / pastry brush

• Grater for cheese

• Spatula

• Cooling rack

Before starting:

1. Preheat oven (details later).

2. Prepare your cabbage: remove loose, blemished outer leaves; wash gently and pat dry.

3. Grate cheese(s) ahead of time so ready to sprinkle.

4. Mix oil + seasonings in a bowl for brushing.

5. Have your baking sheet ready — using parchment or foil helps cleanup.

6. If your cabbage is very large, plan if you’ll use all “steaks” or save parts for another use (slaw, soup, etc.).

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Step‑by‑Step Instructions

Here’s a detailed version with timing cues, plus a narrative “cook‑along” version later.

1. Preheat & arrange

• Preheat your oven to 220–230 °C (≈ 425–450 °F). A higher temperature helps caramelize edges.

• Position a rack in the middle of the oven.

• Line a baking sheet with parchment or foil, or lightly grease it.

2. Slice the cabbage into “steaks”

• Place cabbage upright on its base.

• Using a sharp knife, slice through the cabbage crosswise into steaks about ¾ inch to 1 inch (≈ 2–2.5 cm) thick.

• Leave the core intact (at least partially) if possible, so the steaks hold together as you roast. This helps prevent them from falling apart.

• You may get 4–6 solid steaks depending on cabbage size. Use inner leaves or edges for other uses.

3. Prepare seasoning oil mix

In a small bowl:

• Combine olive oil with minced garlic, a pinch of salt, black pepper, onion powder (if using), paprika, and Italian seasoning (or herbs)

• Optionally stir in ~1–2 Tbsp of Parmesan at this stage to infuse flavor into the oil.

4. Brush / coat the cabbage steaks

• Lay the cabbage steaks in a single layer on the baking sheet (not overlapping).

• Brush or drizzle the seasoning oil over both sides of each steak, ensuring they are well coated — this helps roasting rather than steaming.

• Optionally, flip the steaks and brush the bottom sides as well.

• If you like, sprinkle a little salt and pepper on top again.

5. Roast the cabbage steaks (first stage)

• Place the sheet in the preheated oven.

• Roast for about 18–25 minutes, or until the cabbage is tender and starting to develop golden edges and browning on the sides.

• At about halfway through, you may rotate the pan or flip the steaks (if you coated both sides) so browning is more even.

• You want them soft inside but not mushy, and with some crispness at edges.

6. Add cheese & toppings, finish roasting / broiling

• Remove the pan from oven (carefully).

• Sprinkle shredded mozzarella + grated Parmesan (and any additional cheese) evenly over each cabbage steak.

• If using breadcrumbs / panko, sprinkle over the cheese to get crunchy texture.

• Optionally drizzle a little more olive oil or melted butter to help browning.

• Return to the oven and continue baking 5–8 more minutes, or until cheese is melted, bubbly, and lightly golden.

• For extra crispiness and browning, turn on the broiler (grill / top heat) for 1–2 minutes — watching carefully so cheese doesn’t burn.

7. Garnish & serve

• Remove from oven and allow the steaks to rest for a few minutes (2–5 minutes) so the cheese sets a bit.

• Garnish with freshly chopped parsley, chives, or even basil.

• If you like some heat, sprinkle red pepper flakes or a drizzle of hot sauce.

• Serve while warm.

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Full Narrative / Cook‑Along Version

Here’s how you might cook this in your kitchen step by step:

You pick up a firm head of cabbage. In your kitchen, you remove the outer leaves, rinse the head, and pat dry. You preheat your oven to ~435 °F (220–225 °C).

On the side, you grate a generous block of mozzarella and some Parmesan, mix together with a little extra. You mince garlic, measure out olive oil, and combine it with garlic, paprika, salt, pepper, and Italian herb blend in a small bowl.

You place the cabbage upright and slice it into thick steaks — you manage to get five good slabs with the core somewhat intact so they hold together. You lay them on a parchment-lined baking tray. Using a brush or spoon, you coat each side with the oil + garlic herb mixture, making sure the seasoning reaches edges.

You slide the tray into the hot oven. After ~10 minutes, you sneak a peek — the outer leaves are starting to brown. At the midway mark, you rotate the tray for even heat. By ~20 minutes, the steaks are tender and edges are caramelizing.

You pull the tray, sprinkle mozzarella and Parmesan over each steak, then add a light handful of panko for crunch. You slide it back and bake another ~6 minutes. Finally, you switch the oven to broil, and for ~1 minute, you let the cheese bubble and golden until you see those beautiful brown spots.

You take it out, let it rest a moment, then garnish with parsley and a sprinkle of red pepper flakes. You serve one steak with a spatula — the center is soft and sweet from roasted cabbage, edges slightly crisp, topped with melty, slightly browned cheese. You taste — wow, it’s cheesy, savory, with that earthiness of cabbage shining through.

Leftovers kept in fridge lightly covered are still good; you reheat in oven to refresh the crisp edges.

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Variations, Enhancements & Customizations

To make this your own, here are many possible tweaks and alternatives:

Cheese & Topping Variations

• Use Gruyère, Fontina, Provolone, or Sharp Cheddar instead of or in blend with mozzarella/Parmesan.

• Add crumbled feta or goat cheese for tang at the end.

• Mix in smoked cheese (smoked cheddar or smoked mozzarella) for deeper flavor.

• Use Panko + herb + grated cheese topping to create a gratin-like crunch.

• Sprinkle nutmeg or smoked paprika over the cheese top for aroma.

Herb / Spice / Flavor Boosts

• Add fresh herbs (thyme, rosemary, oregano) with the oil mix.

• Use roasted garlic or garlic confit instead of raw minced garlic for a mellow, sweet garlic flavor.

• Add lemon zest or a splash of lemon juice just before serving to brighten flavors.

• A drizzle of balsamic glaze over finished steaks adds acidity and contrast.

• Add a dusting of crushed red pepper flakes or a bit of hot pepper for gentle heat.

Additional Ingredients / Layers

• Under each steak, you can place a thin slice of bacon or pancetta — during roasting it will crisp and infuse flavor.

• Add thin slices of onion or bell pepper under or between steaks to get extra flavor.

• Spread a thin layer of tomato sauce or marinara under the cheese for a “cabbage pizza” twist.

• Top with breadcrumbs mixed with nuts (walnuts, pecans) for crunch and nutty flavor.

• After baking, serve with a dollop of sour cream or Greek yogurt for creaminess.

Cooking Method & Time Adjustments

• If your oven runs cooler, lower temperature to 200‑210 °C (≈ 400‑425 °F) and bake a bit longer.

• Use convection / fan‑assist if available — reduce bake time slightly, and monitor.

• For a more charred effect, start under broiler for the first few minutes and then switch to bake.

• For a softer result (less crisp edges), cover with foil during first part of roast, then remove to brown.

• You can roast steaks in batches if your pan is small.

Accompaniments / Serving Ideas

• Serve these as a hearty side with grilled meats, roasted chicken, or fish.

• For a vegetarian main, pair with quinoa, a grain salad, or a bean dish.

• Serve alongside a crisp green salad to cut richness.

• Drizzle with hot sauce, chili oil, or garlic oil at table.

• Use leftover steak as a topping on flatbread, toast, or in wraps.

• Serve with crusty bread to mop up melted cheese juices.

Diet / Light / Gluten-Free Options

• Omit breadcrumbs for gluten-free / low-carb version.

• Use a blend of part mozzarella + part reduced-fat cheese to lighten.

• For vegan version: use plant-based cheese (vegan melting cheese) and vegan butter / oil.

• Use minimal salt and rely more on herbs and acid to boost flavor.

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Troubleshooting & Tips for Success

Here are common issues and how to solve them:

Problem	Likely Cause	Solution / Tip
Cabbage steaks fall apart	Sliced too thin or core removed entirely	Cut thick (¾–1 inch), leave core intact to hold layers
Cabbage soggy, not roasted	Too much moisture, low heat, overlapping	Pat cabbage dry, use high heat, space steaks apart, roast uncovered
Cheese burns before cabbage is tender	Cheese too early or oven too hot	Add cheese only in final minutes; broil briefly at end; watch closely
Edges too browned / burnt	Hot spots in oven, too close to heat source	Rotate pan, lower rack, cover edges with foil, reduce broiler time
Cheese doesn’t melt evenly	Cold cheese, thick layer, lack of heat	Use freshly shredded cheese, spread in thinner even layer, finish under broiler
Flat flavor	Insufficient seasoning or bland oil mix	Taste oil mix, increase garlic / herbs / paprika / salt; add a finishing acid or herbs
Leftovers lose crispness	Stored tightly or reheated poorly	Reheat in oven to refresh crisp edges; avoid microwave if possible

Pro tip: Even after cheese melts and browns, letting the steaks rest a minute helps the cheese set, making serving easier and cleaner slices.

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Approximate Timing & Workflow

Here is a sample timeline:

Step	Time Estimate
Preheat oven & prep pan	5 min
Wash, trim & slice cabbage	5–7 min
Mix oil & seasoning	1–2 min
Brush / coat steaks	3 min
First roast (cabbage softening + browning)	18–25 min
Add cheese & toppings	2 min
Final bake / melt & brown	5–8 min
(Optional) Broil finish	1–2 min
Rest & garnish	2–5 min
Total	~35 to 45 min active + oven time

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Full “Print‑Ready” Version — Cheesy Baked Cabbage Steaks

Servings: 4–6 (depending on cabbage size)
Total Time: ~45 min (including roasting)

Ingredients

• 1 large head green cabbage (outer leaves removed)

• 2–3 Tbsp olive oil

• 2–3 cloves garlic, minced

• ½ tsp onion powder (optional)

• ¼ tsp paprika (optional)

• ½ – 1 tsp Italian seasoning or dried thyme/oregano

• Salt & freshly ground black pepper

• ~1 cup (≈ 100–120 g) shredded mozzarella (or blend)

• ~½ cup (≈ 50–60 g) grated Parmesan

• (Optional) 2–3 Tbsp breadcrumbs / panko

• (Optional) Extra cheese (Gruyère, cheddar, etc.)

• (Optional) Fresh parsley, chives, red pepper flakes for garnish

Instructions

1. Preheat your oven to 220–230 °C (425–450 °F). Place rack in middle position. Line a baking sheet with parchment or foil.

2. Trim outer leaves from cabbage, rinse gently, and pat dry.

3. Slice the cabbage into steaks ~¾ to 1 inch thick, leaving core intact so steaks hold together.

4. In a bowl, mix olive oil + minced garlic + onion powder + paprika + Italian herbs + salt + pepper. Add a little Parmesan into this mix (optional) for flavor.

5. Place cabbage steaks on baking sheet. Brush or coat both sides (top and bottom) with the oil mixture.

6. Roast in the oven for 18–25 minutes, until cabbage is tender and edges start browning. Rotate or flip halfway if needed.

7. Remove from oven. Sprinkle shredded mozzarella + remaining Parmesan (and optional extra cheese) evenly over steaks. If using breadcrumbs, sprinkle those on top. Optionally, drizzle a little more olive oil.

8. Return to oven, baking ~5–8 minutes more until cheese is melted, bubbling, and starting to brown.

9. Optional: switch to broil for 1–2 minutes to get a golden crust — watch closely so it doesn’t burn.

10. Remove, let rest a couple of minutes. Garnish with fresh parsley, chives, red pepper flakes. Serve warm.

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Serving Suggestions & Pairings

• As a side dish, pair with grilled meats, roasted chicken, pork chops, or fish.

• For a meatless main, serve alongside a grain (quinoa, rice, couscous) and a salad or legume dish.

• Serve with a green salad or sautéed greens to balance the richness.

• A drizzle of hot sauce, chili oil, or balsamic reduction adds bright contrast.

• Pair with a crisp white wine or a light red, if desired.

• Serve with crusty bread or garlic bread to soak up melted cheese and juices.

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Tips, Variations & Customization Ideas

• Cheesy + smoky: use smoked mozzarella, smoked cheddar, or add a bit of smoked paprika.

• Spicy: mix chili powder or cayenne into the oil mixture; add red pepper flakes top.

• Herbaceous: fresh thyme, rosemary, or sage mixed with oil for a fragrant twist.

• Add protein: crumble cooked bacon, pancetta, or sausage over the steaks before cheese.

• Layer flavor: after first roast, brush again with oil + seasoning before cheese to boost depth.

• Alternate veggies: nestle zucchini or eggplant slices between steaks for mixed vegetable platter.

• Gluten-free: omit breadcrumbs or use gluten-free panko.

• Vegan: use vegan melting cheese and plant‑based butter / oil.

• Make ahead: you can prepare the cabbage steaks and oil mixture up to a few hours ahead (keep refrigerated), then roast later. Add cheese toward end.

• Leftovers: store in airtight container; reheat in oven at ~180–200 °C to refresh crispiness.

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Approximate Nutrition (per steak / serving)

This depends on cabbage size, how much cheese/oil you use, etc. A rough estimate per serving (assuming 1 steak with moderate cheese):

• Calories: ~200–300 kcal

• Protein: ~8–12 g

• Fat: ~12–18 g (mostly from cheese + oil)

• Carbohydrates: ~6–10 g

• Fiber: ~2–4 g

Because cabbage is low in calories and rich in fiber, this dish can be relatively light if you moderate the cheese and oil.

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If you like, I can convert this into metric units (grams / ml) for your kitchen, or customize a version using ingredients you can find in Casablanca / Morocco. Would you like me to send you that now?