Parmesan-Crusted Roasted Cabbage Recipe

I made this for just my husband and I so I used half of a head of cabbage and sliced it because I didn't read the directions well lol. Regardless, it was easy to make and tasted scrupulous. We're not huge cabbage eaters but I'm trying to diversify our menu and this recipe was spot on. I hate to be one of those people that tell you all the changes I made (create a whole new recipe) then tell you it was prefect. However, I used herbs de Provence because that's what I had. I think it would be delicious with whatever herbs you used.

I can't eat cabbage but my husband just started getting into it, so figured I would try this out. I used another Commentary suggestion to put the cheese mixture on the parchment and then top w the cabbage slice vs. doing the "flip over". I also greased the up-side of the cabbage slice, then dusted with s and p before baking. It turned out amazing. My husband loved it, and it really smelled nice. He wants me to top it with butter-browned breadcrumbs next time I make them (post bake time). Definitely recommended.

Wow! This was a whole new way to prepare cabbage. I used red cabbage simply because of the nutritional value and the heads are smaller for just the two of us. I made it exactly as the recipe was written. Someone had written that it made a mess and was difficult to turn over after the first baking time. I wonder if they let it sit out of the oven two minutes before turning. Between the oil and fat in the cheese, there was grease on my pan. I reheated leftovers in the air fryer and loved any leaves that separated from the rest and got crisp & crunchy. Thank you SO much for this recipe!! Cabbage is inexpensive as well as low carb and calorie, we will have this recipe often.

Easy and tasty! I almost didn’t try this because of a review but then I read they hadn’t even made the dish, just posted to try to ask a question. Too bad because it takes down the overall rating. I used Costco Parmesan cheese blend which was cheap and easy but a little saltier than a nicer fresh grated Parmesan. If you use that, cut the salt down a bit. I also just put the cheese mix on the parchment paper instead of trying to flip the cabbage before cooking. I just pushed the cabbage wedges into the cheese, baked and then it stuck nicely when I flipped it over. I had no problem flipping it and the cheese didn’t stick to the paper. Definitely a keeper.

I always use salt substitute (Gave up salt when I worked CCU) but otherwise made it according to the recipe the first time. The second time I changed the cheese to champagne cheese as that is my favorite cheese and everyone wanted the recipe.

I liked this a lot. I used both red & green cabbage. The cabbage kind of fell apart and the coating didn’t stay on very well, but it was good. I didn’t have Parmesan, so I subbed sliced mozzarella & cut it up very small. I also used goat cheese for another batch, and that was tasty as well. I’d try it again with the suggested ingredients.

Good recipe, I cut into flat steak like pieces instead of wedges. Seemed to cook more evenly. Also put cheese crust on both sides.

This was one of my least favorite cabbage recipes. There isn't enough flavor and it doesn't absorb through the cabbage wedges. The parmesan texture isn't great, either. I may try it again and combine the parmesan with panko, slice the cabbage more thinly, and put the panko/parmesan mixture on both sides of the cabbage to see if that works better.

Very tasty. Pro Tip: When Slicing cabbage into wedges, be sure to leave each wedge attached to part of the core. It will be impossible to keep together otherwise!

I made it twice. The second time I used cheddar, but prefer parmesan.

The topping ended up sticking to he parchment paper, so when flipping it the topping did not transfer.

The cheese stayed on the top and didn't melt into the cabbage. The cabbage was flavorless. My husband said he'd eat it again and I ate it because that was our dinner, but I don't think it was worth the cost of the ingredients.

The topping ended up sticking to he parchment paper, so when flipping it the topping did not transfer.

It did not stay together, like in the video at all. I thought it would be more crispy and less tender. The flavor was fine.

This recipe is spot on! The seasonings and the method is spot on. Me and my man enjoyed these soo much, definitely will be a regular side dish.

I had never tried roasting cabbage before and I will never do it again. The cabbage was terrible, the topping was equally unappealing. Tried it once that was enough.

My husband liked it, I didn’t. I found it dry and more work than necessary.

I genuinely didn’t think it could taste this good.

I loved the idea! It didn't turn out awful. However, I could not seem to slice the cabbage thin enough, so some were undercooked. And some were over cooked. Maybe I need to invest in a mandolin slicer...

This is a really good way to eat cabbage! My only problem was I found it salty but others didn’t. I’d give it a 4.5 if half stars were possible.