Ingredients
Method
- Preheat the oven to 220° C. Line a large baking tray with parchment paper.
- Cut the cabbage into 2 cm slices (use the middle part so that the steaks are held together by the stalk, and keep the sides for another recipe).
- In a small bowl, mix the olive oil, minced garlic, salt, paprika and turmeric. Brush both sides of the cabbage steaks with this mixture.
- Divide the grated parmesan into piles on the prepared baking tray, spreading the parmesan out into a circle of a similar size to your cabbage steaks.
- Place each cabbage slice on top of the cheese and place them in the oven for 25 minutes. When cooked, your cabbage should be tender and the cheese should be brown and crispy on the bottom.
Nutrition
Notes
Roasting the cabbage directly over mounds of finely grated parmesan creates a decadent frico crust: as the oven hits 220°C, the fat and proteins in the cheese fry against the hot parchment paper into a crunchy, savory bottom layer while simultaneously sealing in moisture to steam the cabbage steaks until melt-in-your-mouth tender.