Active Time:15 minsTotal Time:1 hr 10 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 10 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium head green cabbage, trimmed2 ½tablespoonsextra-virgin olive oil, divided¼teaspoonsalt¼teaspoonground pepper½cupgrated Parmesan cheese¼cupwhole-wheat panko breadcrumbs2tablespoonsfinely chopped fresh flat-leaf parsley1tablespoongrated lemon zest, plus lemon wedges for serving2small cloves garlic, minced
Cook Mode(Keep screen awake)
Ingredients
1medium head green cabbage, trimmed
2 ½tablespoonsextra-virgin olive oil, divided
¼teaspoonsalt
¼teaspoonground pepper
½cupgrated Parmesan cheese
¼cupwhole-wheat panko breadcrumbs
2tablespoonsfinely chopped fresh flat-leaf parsley
1tablespoongrated lemon zest, plus lemon wedges for serving
2small cloves garlic, minced
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Cut cabbage lengthwise into 6 (3/4-inch) slices. Brush evenly with 2 tablespoons oil. Arrange on the prepared pan. Sprinkle evenly with salt and pepper. Cover with foil. Bake until tender, 35 to 40 minutes.Meanwhile, combine Parmesan, panko, parsley, lemon zest, garlic and the remaining 1/2 tablespoon oil in a small bowl.Remove the foil and flip the cabbage steaks; sprinkle evenly with the panko mixture (about 1/4 cup per steak). Bake, uncovered, until the cheese is melted and the topping is golden, 10 to 15 minutes. Serve with lemon wedges.Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia BaylessEquipment:Parchment paperOriginally appeared: EatingWell.com, December 2021
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Cut cabbage lengthwise into 6 (3/4-inch) slices. Brush evenly with 2 tablespoons oil. Arrange on the prepared pan. Sprinkle evenly with salt and pepper. Cover with foil. Bake until tender, 35 to 40 minutes.Meanwhile, combine Parmesan, panko, parsley, lemon zest, garlic and the remaining 1/2 tablespoon oil in a small bowl.Remove the foil and flip the cabbage steaks; sprinkle evenly with the panko mixture (about 1/4 cup per steak). Bake, uncovered, until the cheese is melted and the topping is golden, 10 to 15 minutes. Serve with lemon wedges.Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia BaylessEquipment:Parchment paper
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Cut cabbage lengthwise into 6 (3/4-inch) slices. Brush evenly with 2 tablespoons oil. Arrange on the prepared pan. Sprinkle evenly with salt and pepper. Cover with foil. Bake until tender, 35 to 40 minutes.
Meanwhile, combine Parmesan, panko, parsley, lemon zest, garlic and the remaining 1/2 tablespoon oil in a small bowl.
Remove the foil and flip the cabbage steaks; sprinkle evenly with the panko mixture (about 1/4 cup per steak). Bake, uncovered, until the cheese is melted and the topping is golden, 10 to 15 minutes. Serve with lemon wedges.
Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless
Equipment:
Parchment paper
Originally appeared: EatingWell.com, December 2021
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Nutrition Facts(per serving)150Calories9gFat14gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
