Easy Cabbage Parmesan (A Low Carb Recipe)
In this Easy Cabbage Parmesan, cabbage slices are coated with a spiced almond flour mixture, topped with sauce and cheese, and baked until the cabbage is tender and the cheese is bubbly. This recipe for two can be made in 30 minutes with only 8 ingredients!
This post contains affiliate links. Savory Spin earns a small commission from linked products.
Please read our disclosure policy for more information.
This Easy Cabbage Parmesan is a tasty, low-carb side dish.
When I made this Easy Cabbage Parmesan last night, it was quite the unexpected hit. My guy is not a huge fan of cabbage. So, when I made this last night, I figured he would eat a bit of it and leave the rest for me. But he polished off his plate and asked when I planned to make this recipe again.
This vegetarian dish is a small batch recipe with 2 portions. But it can be easily doubled or tripled, so you can meal prep it for a few more meals or a larger group.
If you get your hands on a keto-friendly tomato sauce, this recipe would fit into a keto diet.
This side dish pairs well with other meat and vegetable dishes. It is a comforting, budget-friendly side that is perfect for a rainy evening.
What are the ingredients needed to make this Easy Cabbage Parmesan?
You will need the following 8 ingredients:
- Cabbage
Green cabbage works well in this recipe. It is a nutritional powerhouse and an economical ingredient. Green cabbage could be replaced with Savoy cabbage. However, keep in mind that savoy cabbage tends to be milder, sweeter, and more tender than green cabbage, which has a quicker cooking time. - Almond flour
I wanted to keep this a low-carb recipe, so I opted to use almond flour instead of breadcrumbs. However, if you are not trying to restrict carbs, feel free to use breadcrumbs. - Smoked paprika
Ground smoked paprika was one of the spices I used in this. It adds just a hint of smoky flavor to the almond flour. - Cayenne
Ground cayenne added just a bit of heat to this dish. This is one ingredient that is totally optional and can be left out if you prefer a milder dish. - Italian Seasoning
A hefty serving of Italian seasoning added so much flavor to the almond flour that coated these cabbage slices. - Egg
The egg was used for the egg wash, which helped the almond flour and spice mixture to stick to the cabbage. - Tomato sauce
I used some store-bought tomato sauce that was on sale. If you are harvesting a ton of fresh tomatoes, you could use them to make some homemade tomato sauce and use that in this recipe. - Cheese
I used a blend of Parmesan and cheddar cheese to top off these cabbage slices. You can use this cheese mixture or Parmesan, or whatever cheese you have on hand that would melt well. The reason I prefer aged cheeses like Parmesan cheese and Cheddar cheese is that they tend to have lower levels of lactose. Apparently, the aging process of cheese results in most of the lactose being converted to lactic acid, which is tolerable by most people who are lactose intolerant. You can find more info on this here.
I also used some salt and black pepper to season the almond flour mixture with, and some red pepper flakes to garnish these Cabbage Parmesan.
Optional garnishes include some chopped fresh parsley, chopped fresh basil, or green onion.
Instructions:
- Preheat the oven to 375 degrees Fahrenheit (190.5 degrees Celsius)
- Start by removing any damaged cabbage leaves and giving the head of cabbage a good rinse. Then, cut two 3/4 inch to 1-inch thick slices of cabbage and lay them on an aluminum foil-lined or parchment paper-lined baking sheet.
- Break the egg into a small bowl and beat until the yolk and white have mixed well.
- Brush some of the egg wash onto one side of the cabbage slices.
- Using a fork or spatula, stir the spices (the smoked paprika, cayenne, and Italian seasoning) with the almond flour.
- Then, sprinkle some of the spiced almond flour onto the side of the cabbage slices that have been brushed with the egg wash.
- Flip the cabbage slices over, brush with the egg wash, and sprinkle on more of the spiced almond flour mixture.
- Bake these almond flour-coated cabbage slices for 20 minutes in the preheated oven.
- When 20 minutes are up, remove the cabbage slices from the oven and top them with the tomato sauce.
- Add the parmesan cheese and cheddar cheese on top of the tomato sauce and bake for 10 more minutes.
- Remove from the oven. Sprinkle on some red pepper flakes and/or fresh parsley or basil and enjoy!
Serving Suggestions for this low-carb and easy Cabbage Parmesan
These parmesan cabbage steaks pair well with this Spicy Roasted Chicken and this Wine Chicken.
It is also a delicious accompaniment to this Pineapple Pork. It also pairs well with this sausage and beans recipe.
This side dish can also be served with some Air fried tofu or Marry me tofu and this Pistachio Kale Crunch Salad for a delicious vegetarian meal.
Storage and Reheating
If you double or triple this recipe, leftover cabbage parmesan slices can be stored in an airtight container in the fridge for up to 5 days.
To reheat, place the cabbage slice on a foil-lined baking tray and reheat in an oven set to 350 degrees for 5-7 minutes. This can also be reheated on a stovetop set to medium heat by placing the cabbage parmesan slices in a skillet greased with some olive oil, and heating through until warmed.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
More Cabbage Recipes
Ingredients
- 2 Cabbage slices (about 3/4 inch to 1 inch in thickness)
- 1/2 cup Almond flour
- 1 tsp Smoked paprika
- 1/4 tsp Cayenne
- 2 tsp Italian seasoning
- 1 Egg
- 3/4 cup Tomato sauce
- 1/2 cup Cheese (Mix of Parmesan and Cheddar cheeses)
- 1/2 tsp each Salt and Black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190.5 degrees Celsius)
- Remove any damaged cabbage leaves and rinse the head of cabbage. Then, cut two 3/4 inch to 1-inch thick slices of cabbage and lay them on an aluminum foil-lined, or parchment paper-lined, baking sheet.
- Break the egg into a small bowl and beat until the yolk and white have mixed well.
- Brush some of the egg wash onto one side of the cabbage slices.
- Using a fork or spatula, stir the spices (the smoked paprika, cayenne, salt, black pepper, and Italian seasoning) with the almond flour.
- Then, sprinkle some of the spiced almond flour onto the side of the cabbage slices that have been brushed with the egg wash.
- Flip the cabbage slices over, brush with the egg wash, and sprinkle on more of the spiced almond flour mixture.
- Bake these almond flour-coated cabbage slices for 20 minutes in the preheated oven.
- When 20 minutes are up, remove the baking tray with the cabbage slices from the oven and top the cabbage slices with the tomato sauce.
- Add the parmesan cheese and cheddar cheese on top of the tomato sauce and bake for 10 more minutes.
- Remove from the oven. Sprinkle on some red pepper flakes and/or fresh parsley or basil and enjoy!
I am not a vegetarian but would happily have this on its own for a light main meal with available salad ingredients as you have shown. Much flavour is promised – would like to try!
That’s a very creative way to enjoy cabbage – and it looks delicious and inviting. I like the flavour profile and the use of almond meal.