Cabbage Parmesan

• servings: 4 servings
• total time: 40 minutes

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. marinara sauce

1/2 c. finely grated Pecorino Romano or Parmesan

8 (1/4"-thick) slices fresh mozzarella

Extra-virgin olive oil, for drizzling

Directions

Preheat 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.

In 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.

Bake cabbage until cheese is melted and bubbly, 18 to 20 minutes.

Arrange cabbage on a platter. Drizzle with olive oil and top with basil.

Notes

Was pretty good, fell apart easily

Nutrition

• Calories: 629
• Total Fat: 50 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 63 mg
• Sodium: 1131 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 9 g
• Total Sugars: 14 g
• Protein: 23 g