Active Time:

15 mins

Total Time:

40 mins

Servings:

6

Nutrition Profile:

Sesame-Free

Nut-Free

Soy-Free

High-Fiber

Vegetarian

High-Protein

Egg-Free

Gluten-Free

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Ingredients:

Cooking spray

1 cup grated Parmesan cheese

3 tablespoons extra-virgin olive oil

1 tablespoon salt-free Italian seasoning

2 teaspoons garlic powder

¼ teaspoon crushed red pepper

1 small head of cabbage (1½–2 lbs.)

½ cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh basil (optional)

1 teaspoon lemon zest

½ teaspoon grated garlic

⅛ teaspoon salt

Directions:

Position oven racks in the top third and lower third; preheat to 450°F.

Coat 2 large rimmed nonstick baking sheets with cooking spray. Stir Parmesan, oil, Italian seasoning, garlic powder, and crushed red pepper together in a small bowl until the cheese is well coated. Cut cabbage lengthwise into 6 to 8 (¾-inch) slices; cut each slice in half lengthwise (leave smaller end pieces whole, about 12 slices total). Evenly spread Parmesan mixture on one side of each cabbage slice (about 1 tablespoon), pressing to adhere. Arrange the slices, cheese-side down, along the edges of the prepared baking sheets, about 3 inches apart. Bake until the cabbage is tender-crisp and the Parmesan creates a golden-brown crust on the bottom, about 12 minutes, rotating the pans between the top and bottom racks and from front to back halfway through. Remove from the oven; let stand for 3 minutes. Using a spatula, turn the cabbage over, cheese-side up; return to oven and bake until tender, 4 to 5 minutes. Meanwhile, stir parsley, basil (if using), lemon zest, grated garlic, and salt together in a small bowl. Let the cabbage stand for 5 minutes before topping with the gremolata and serving.