Today is April 27, 2026 / /

Kosher Nexus
  • Find us on Facebook


  • UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Cabbage Parmesan

Ingredients

  • 1/3 cup 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 cup marinara sauce

  • 1/2 cup finely grated Pecorino Romano or Parmesan

  • 8 (1/4″-thick) slices fresh mozzarella

  • Extra-virgin olive oil, for drizzling

S

Directions

    1. 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.
    2. 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.
    3. Step 3Bake cabbage until cheese is melted and bubbly, 18 to 20 minutes.
    4. Step 4Arrange cabbage on a platter. Drizzle with olive oil and top with basil.