Roasted cabbage steaks with white beans and parmesan
Thick cabbage slices roasted until sweet and charred at the edges, with garlicky crisp white beans and lots of parmesan on the same pan.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.07 a serving
- 450 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 head green cabbage
- 2 cans cannellini beans, drained and rinsed
- 3 cloves garlic, sliced
- ¾ cup grated parmesan, divided
- 1 lemon
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- ¼ cup olive oil, divided
- 1 tsp garlic powder
- ¼ tsp red pepper flakes
- 1¼ tsp salt, divided
- ½ tsp black pepper
Each serving has about 450 calories, 22 g protein, 52 g carbs and 20 g fat, and costs about $2.07 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green cabbage? Red cabbage or coleslaw mix works.
- No grated parmesan? Parmesan wedge works.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F. the cabbage stem flat, stand it up and cut it into four 1-inch slabs straight down through the core.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Dolly’s tip: Leave the core in. It’s what holds each steak together.Lay the steaks on a large . Brush both sides with 2 tablespoons oil and sprinkle with the garlic powder, pepper flakes, black pepper and ¾ teaspoon salt.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
for 20 minutes, until underneath. Meanwhile, the beans dry and them with the garlic, the rest of the oil and salt.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Timer: 20 min
Flip the steaks, sprinkle them with half the parmesan and scatter the beans around them. until the cabbage is tender in the middle and at the edges, 12 to 15 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 13 min
Squeeze the lemon over everything, then top with the rest of the parmesan and the parsley.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Sheet pan Greek tofu and potatoes
60 min
Roasted garlic white bean soup
65 min
Sheet pan cheesy broccoli and potatoes
50 min
Sheet pan frittata
45 min
One-pan dinners ›Vegetarian dinners ›What to make with cannellini beans and parmesan ›