Crispy Cabbage Parmesan Melt (Print version)

Shatteringly crisp cabbage with rich marinara and bubbling parmesan, packed with savory Italian-inspired flavor.

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (approximately 2 lbs), sliced into 1-inch thick rounds
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Black pepper, to taste

→ Sauce

05 - 1 cup marinara sauce

→ Cheeses

06 - 1 ½ cups shredded mozzarella cheese
07 - ¾ cup freshly grated parmesan cheese

→ Extras

08 - ½ teaspoon dried oregano
09 - Red pepper flakes, optional
10 - 2 tablespoons chopped fresh basil, for garnish

# How to Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange the cabbage rounds in a single layer on the baking sheet. Brush both sides with olive oil, then season evenly with salt and black pepper.
03 - Roast the cabbage for 25 minutes, flipping once halfway through, until edges are crisp and golden brown.
04 - Remove the cabbage from the oven. Spread 2 to 3 tablespoons of marinara sauce over each cabbage round, then sprinkle evenly with mozzarella and parmesan cheese. Top with dried oregano and red pepper flakes if desired.
05 - Return the baking sheet to the oven and broil for 3 to 5 minutes until the cheese is melted, bubbly, and golden brown.
06 - Finish by sprinkling chopped fresh basil on top. Serve immediately while hot.

# Expert tips:

01 -
  • There’s a secret joy in hearing the edges of cabbage go crackly and golden under a blanket of gooey cheese.
  • It’s so easy and hands-off, you’ll find yourself making it even when you’re short on time or energy.
02 -
  • If you cut the cabbage too thin, it won’t hold together under all the toppings—thick slices are key.
  • I once forgot to flip the cabbage mid-roast and ended up with one side chewy and sad, so set a timer.
03 -
  • Keep an eye on the broiler—the cheese can go from golden to burnt in a blink.
  • Brush the cabbage with oil right before roasting to avoid sogginess and boost crunch.
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