Active Time:15 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:40 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Cook Mode(Keep screen awake)IngredientsCooking spray1cupgratedParmesan cheese3tablespoonsextra-virginolive oil1tablespoonsalt-freeItalian seasoning2teaspoonsgarlic powder1/4teaspooncrushed red pepper1small headcabbage(1½–2 lbs.)1/2cup choppedfresh flat-leaf parsley2tablespoonschopped fresh basil(optional)1teaspoonlemon zest1/2teaspoongratedgarlic1/8teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
1cupgratedParmesan cheese
3tablespoonsextra-virginolive oil
1tablespoonsalt-freeItalian seasoning
2teaspoonsgarlic powder
1/4teaspooncrushed red pepper
1small headcabbage(1½–2 lbs.)
1/2cup choppedfresh flat-leaf parsley
2tablespoonschopped fresh basil(optional)
1teaspoonlemon zest
1/2teaspoongratedgarlic
1/8teaspoonsalt
DirectionsPosition oven racks in top third and lower third; preheat to 450°F. Coat 2 large rimmed nonstick baking sheets with cooking spray.Stir Parmesan, oil, Italian seasoning, garlic powder and crushed red pepper together in a small bowl until the cheese is well coated.Cut cabbage lengthwise into 6 to 8 (3/4-inch) slices; cut each slice in half lengthwise (leave smaller end pieces whole, about 12 slices total). Evenly spread Parmesan mixture on 1 side of each cabbage slice (about 1 tablespoon), pressing to adhere. Arrange the slices, cheese-side down, along the edges of the prepared baking sheets, about 3 inches apart.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleBake until the cabbage is tender-crisp and the Parmesan creates a golden-brown crust on the bottom, about 12 minutes, rotating the pans between the top and bottom racks and from front to back halfway through. Remove from oven; let stand for 3 minutes. Using a spatula, turn the cabbage over, cheese-side up; return to oven and bake until tender, 4 to 5 minutes.Meanwhile, stir parsley, basil (if using), lemon zest, grated garlic and salt together in a small bowl. Let the cabbage stand for 5 minutes before topping with the gremolata and serving.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleEatingWell.com, March 2024
Directions
Position oven racks in top third and lower third; preheat to 450°F. Coat 2 large rimmed nonstick baking sheets with cooking spray.Stir Parmesan, oil, Italian seasoning, garlic powder and crushed red pepper together in a small bowl until the cheese is well coated.Cut cabbage lengthwise into 6 to 8 (3/4-inch) slices; cut each slice in half lengthwise (leave smaller end pieces whole, about 12 slices total). Evenly spread Parmesan mixture on 1 side of each cabbage slice (about 1 tablespoon), pressing to adhere. Arrange the slices, cheese-side down, along the edges of the prepared baking sheets, about 3 inches apart.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleBake until the cabbage is tender-crisp and the Parmesan creates a golden-brown crust on the bottom, about 12 minutes, rotating the pans between the top and bottom racks and from front to back halfway through. Remove from oven; let stand for 3 minutes. Using a spatula, turn the cabbage over, cheese-side up; return to oven and bake until tender, 4 to 5 minutes.Meanwhile, stir parsley, basil (if using), lemon zest, grated garlic and salt together in a small bowl. Let the cabbage stand for 5 minutes before topping with the gremolata and serving.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Position oven racks in top third and lower third; preheat to 450°F. Coat 2 large rimmed nonstick baking sheets with cooking spray.
Stir Parmesan, oil, Italian seasoning, garlic powder and crushed red pepper together in a small bowl until the cheese is well coated.
Cut cabbage lengthwise into 6 to 8 (3/4-inch) slices; cut each slice in half lengthwise (leave smaller end pieces whole, about 12 slices total). Evenly spread Parmesan mixture on 1 side of each cabbage slice (about 1 tablespoon), pressing to adhere. Arrange the slices, cheese-side down, along the edges of the prepared baking sheets, about 3 inches apart.
Bake until the cabbage is tender-crisp and the Parmesan creates a golden-brown crust on the bottom, about 12 minutes, rotating the pans between the top and bottom racks and from front to back halfway through. Remove from oven; let stand for 3 minutes. Using a spatula, turn the cabbage over, cheese-side up; return to oven and bake until tender, 4 to 5 minutes.
Meanwhile, stir parsley, basil (if using), lemon zest, grated garlic and salt together in a small bowl. Let the cabbage stand for 5 minutes before topping with the gremolata and serving.
EatingWell.com, March 2024
Rate ItPrint
Nutrition Facts(per serving)152Calories11gFat9gCarbs7gProtein
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.
