This crispy cabbage Parmesan is a lighter, fiber-rich twist on classic chicken Parmesan or eggplant Parmesan. Instead of using breaded chicken or eggplant, thick cabbage “steaks” create the base of this recipe, delivering a satisfying texture while keeping the dish vegetable-forward and nutrient dense.
Cabbage is naturally high in fiber and low in calories, making it an excellent ingredient for meals that support satiety, digestion, and blood sugar balance. Finished with marinara sauce, melted mozzarella, and a crispy Parmesan breadcrumb coating, this dish delivers all the comforting flavors of a traditional Parmesan recipe in a lighter, vegetable-focused way.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6
INGREDIENTS
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Cabbage Base • 1 head green cabbage, sliced into thick steaks (about 6 slices) Breading • 1½ cups seasoned breadcrumbs Topping • 1 cup raos marinara sauce Preheat the oven 500°F. Prepare the cabbage steaks Remove excess moisture Prepare the breadcrumb mixture Dip the cabbage Bake Top with sauce and cheese Broil until golden Serve Serves 6. Each serving includes 1 cabbage Parmesan slice. This is a Step 2 Approved Recipe. FOR JOURNALING ON THE F-FACTOR DIET: ACTUAL NUTRITIONAL CONTENT PER SERVING:
• 4 tablespoons olive oil
• Salt and black pepper, to taste
• 1 cup freshly grated Parmesan cheese
• 1½ tablespoons Italian seasoning
• 2 cups shredded mozzarella cheese
PREPARATION
Slice the cabbage into thick steak-like rounds, about ½ inch thick, creating approximately six slices. Place the cabbage slices on a rack set over a baking sheet so that any moisture released from the cabbage drips onto the pan below. Brush both sides of each cabbage steak with olive oil and season with salt and black pepper. Cover with aluminum foil and bake for 10 minutes, flipping the cabbage halfway through cooking.
Remove the cabbage from the oven and carefully pat the slices dry (both sides) with paper towel to remove any remaining moisture.
In a shallow bowl combine the seasoned breadcrumbs, Parmesan cheese, and Italian seasoning. In a separate bowl beat the eggs until smooth.
Dip each cabbage slice into the egg mixture, then coat both sides in the breadcrumb mixture, pressing gently so the coating adheres. Make sure the cabbage is well-coated on all sides!
Place the breaded cabbage slices onto the baking sheet lined with parchment paper and bake at 300°F for about 10 minutes until the coating begins to crisp.
Remove from the oven and spoon marinara sauce over each cabbage slice. Top with shredded mozzarella cheese.
Place the cabbage back in the oven and broil for 3–5 minutes, watching carefully, until the cheese is melted and golden.
Remove from the oven and serve warm.
14g carbohydrate, 4g fiber
Approximately 260 calories, 14g protein, 19g carbohydrate, 4g fiber, 14g fat