Grilled Parmesan Cabbage Steaks are a delicious and unexpected way to enjoy cabbage. This recipe turns simple ingredients — cabbage, Parmesan, garlic, and a few pantry staples — into crisp, savory steaks with a golden, cheesy crust. Serve them as a standout vegetarian main or a flavorful side alongside grilled meats or roasted poultry.
Grilled Parmesan Cabbage Steaks
This recipe recently went viral on social media, and it’s easy to see why. Cabbage becomes unexpectedly rich and satisfying when roasted and topped with a crisp layer of Parmesan and toasted panko. If you have a pellet grill or any wood-fired grill, the steaks pick up a lovely smoky note; an oven broiler works just as well and still delivers great texture and flavor.
These cabbage steaks pair beautifully with grilled beef, pork, or fish, and they also make a hearty vegetarian entrée when served with a grain or roasted root vegetables.
Why you’ll love this dish
- Satisfying vegetarian option: The crispy cheese and toasted panko give a meaty, crunchy contrast to the tender cabbage.
- Simple ingredients: Pantry staples come together quickly for an impressive result.
- Customizable: Swap cheeses, herbs, or breadcrumbs to match dietary needs or flavor preferences.
- Healthful: Cabbage is low in calories and a good source of vitamins, making these steaks a lighter yet flavorful choice.
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Recipe shopping list
You probably already have most of these items. For exact amounts, see the printable recipe card at the end of the post.
- Head of cabbage
- Minced garlic
- Shredded Parmesan
- Olive oil
- Italian herb blend or dried herbs
- Panko breadcrumbs
- Butter
- Fresh parsley
Traeger Smoked Corned Beef and Cabbage
How to make these cabbage steaks
The technique is straightforward: slice the cabbage into thick “steaks,” top with a herbed Parmesan mixture, and cook until the cheese is melted and edges are caramelized. Finish with toasted panko and fresh parsley for crunch and color.
- Preheat: Heat your grill or oven to about 400°F (200°C).
- Make the Parmesan topping: Mix shredded Parmesan with olive oil, minced garlic, and Italian herbs to form a spreadable mixture.
- Slice the cabbage: Cut the cabbage into 1-inch thick steaks. Lay them on a parchment-lined sheet or grill-safe tray.
- Top and cook: Spoon the Parmesan mixture over each steak, then grill or roast for 10–15 minutes until the cheese is bubbly and golden and the cabbage edges are browned.
- Toast the panko: While the cabbage cooks, melt butter in a small pan and toast the panko until golden and crunchy.
- Finish and serve: Transfer the steaks to a platter, sprinkle with toasted panko and chopped parsley, and serve hot.
Sarma (Cabbage Roll) Soup
Recipe FAQ
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a toaster oven or skillet to restore crispness.
Yes. Slice the cabbage and prepare the Parmesan mixture ahead of time. Keep components separate in the fridge and assemble just before cooking.
Any melting cheese like mozzarella or Asiago can replace Parmesan. For a gluten-free version, use gluten-free breadcrumbs or almond meal instead of panko.
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Serve this with…
- Grilled T-bone
- Lemon pepper lingcod or other white fish
- Smoked pork chops
- Garlic bread
More cabbage recipes
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Italian Sausage and Cabbage Soup
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Traeger Cabbage Rolls
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Sarma Cabbage Roll Soup
If you love cabbage, you might also enjoy a simple braised cabbage — a warm, savory complement to the grilled steaks and other mains.
More side dish recipes
- Fish taco slaw
- “Better Than KFC” coleslaw
- Homemade smoked baked beans
- Twice-baked potatoes
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Grilled Parmesan Cabbage Steaks
These viral cabbage steaks are easy to make and full of flavor. The browned Parmesan top and toasted panko add texture while the cabbage becomes tender and slightly sweet when roasted.
Ingredients
- 1 medium head cabbage
- 1 teaspoon minced garlic
- 2 cups shredded Parmesan
- 1/4 cup olive oil
- 1 tablespoon Italian herbs
Toppings
- 1/4 cup panko breadcrumbs
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the grill or oven to 400°F (200°C).
- In a bowl, combine the Parmesan, olive oil, minced garlic, and Italian herbs until cohesive.
- Line a baking sheet with parchment paper or use a grill-safe tray.
- Cut the cabbage into 1-inch thick half-moon steaks.
- Divide the Parmesan mixture among the steaks and spread so it roughly matches the size of each piece.
- Place the cabbage steaks on the tray and cook for 10–15 minutes, until the cheese is melted and edges are golden brown.
- While the cabbage cooks, melt butter in a small skillet and toast the panko until golden.
- Remove the steaks from the grill, carefully transfer to a platter, and sprinkle with toasted panko and chopped parsley.
Nutrition Information
Yield: 6 | Calories per serving: 278
Approximate per serving: Total fat 20g, Saturated fat 8g, Cholesterol 28mg, Sodium 595mg, Carbohydrates 13g, Fiber 4g, Sugar 5g, Protein 14g.