Cheesy cabbage steaks are thick-cut roasted slices of green cabbage topped with melted cheese and your choice of pizza or Mediterranean flavors. They're a low-carb, vegetable-forward main that crisps at the edges while staying tender inside.
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Preheat your oven to 400°F (200°C).
Slice the head of cabbage into 1-inch thick round 'steaks'.
In a small bowl, mix together the olive oil, grated Parmesan cheese, and your desired spices.
Place the cabbage steaks on a parchment-lined baking sheet and brush both sides of each steak with the olive oil mixture.
Bake for 30 minutes until tender and starting to brown.
Remove the baking sheet from the oven. For the pizza version, spread marinara sauce on top. For the Mediterranean version, spread pesto.
Sprinkle shredded mozzarella cheese over all the cabbage steaks.
Top the marinara steaks with pepperoni and the pesto steaks with crumbled feta cheese.
Return to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
Garnish the Mediterranean steaks with sliced red chili and the pizza steaks with dried oregano, if desired, before serving.
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through.
Slice the head vertically into 1-inch-thick steaks, keeping the core intact so pieces hold together during roasting.
Yes. Arrange steaks on the same pan, apply pizza toppings to half and Mediterranean toppings to the other half.
Roast until the edges are golden brown and crispy and the inner leaves are tender when pierced with a fork, about 25–35 minutes at 400°F.
Yes. Slice, brush with oil, and refrigerate up to 24 hours before roasting. Add toppings just before cooking.
Use all mozzarella for pizza steaks or all feta for Mediterranean; Parmesan can be used in either version.
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