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Roasted Parmesan Cabbage Steaks
Ingredients
- 1 head of organic cabbage, outer leaves removed and cut into 1-inch slices
- 1 scoop of Organixx Clean Sourced Collagens powder (omit for vegan option)
- ¼ – ½ teaspoon Himalayan or sea salt (or to taste)
- Black pepper, to taste
- 2-3 Tablespoons extra virgin olive oil
- ¼ cup shredded grass-fed, organic parmesan cheese (use vegan cheese or omit for dairy-free & vegan options)
- Other topping ideas: minced garlic and cayenne pepper
Instructions
- Preheat oven to 425F. Whisk together olive oil, collagens powder, and salt & pepper in a mixing bowl.
- Slice cabbage into about 1-inch thick slices.
- Line baking sheet with parchment paper. Place cabbage slices onto lined baking sheet in single layer. Brush olive oil mixture onto tops of cabbage slices and sprinkle with parmesan cheese. Sprinkle with additional spices such as cayenne pepper or minced garlic if desired.
- Place in oven for about 25 to 30 minutes until cabbage softens and is brown on top.
- Enjoy warm!
Notes
Serves 6. Per Serving (based on using parmesan cheese):
Calories: 109.8 |
Total Fat: 7.1 g |
Total Carbohydrate: 8.9 g |
Dietary Fiber: 3.5 g |
Protein: 6.8 g
Just wondering if the temperature of the oven at 425 would cause any kind of “damage” to the olive oil? I thought over 350 causes the oil to change because of high heat. Does it?
Were you planning on providing us the parmesan cheese you used for your topping. Perhaps I missed it. Thanks for a vegetarian dish option! Keep 'em coming!
Hi Wendy, thank you for your comment and feedback.
Yes, the link to the brand of shredded cheese Katrina used was actually posted below the video via our YouTube channel => https://www.youtube.com/watch?v=wi9wi0b9l9U.
For your convenience, you may also find it here: https://www.naturalgrocers.com/products/org-shredded-parmesan-cheese-8-oz
We hope this helps and sincerely apologize for the confusion.
We're glad to hear that you enjoyed this vegetarian dish option. Let us know if you decide to recreate this recipe. We'd love to know how it turned out for you.
Thank you so much for being here with us. We hope you have a wonderful day!
Thank you— I roast cabbage quite a bit—- and it’s good.
This is restaurant worthy
Glad to hear that, Betty!
Thank you so much for your feedback. We hope you can try it out for yourself.
Wishing you a great day!
The heat is to high for olive oil. Lower to 375.
Extra virgin olive oil is no longer thought to be unsafe at higher cooking temperatures. In fact, this study found the opposite.
https://www.drweil.com/diet-nutrition/cooking-cookware/does-high-heat-hurt-olive-oil/
Thank you for the recipe.