Crispy Sheet-Pan Cabbage Parmesan Bake

This sheet pan cabbage parmesan is an easy weeknight dinner that practically makes itself. It’s a gluten-free, no-breadcrumbs twist on classic chicken parmesan — delivering the same cozy flavors: rich marinara, melted cheese, and comforting warmth. The mild, familiar taste makes this a surprisingly kid-friendly option and an ideal new addition to your dinner rotation.

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Effortless Sheet Pan Cabbage Parmesan

Melissa Erdelac

Yield: 6

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

This simple sheet pan cabbage parmesan gives you all the comforting, familiar flavors of a parm without breading or frying. It’s an easy, family-friendly vegetarian main or side that pairs well with a green salad, crusty bread, or a bowl of pasta if you want to stretch the meal.

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Ingredients

 

• ▢ 4 tablespoons olive oil, divided
• ▢ 1 medium cabbage
• ▢ 1 ½ teaspoons kosher salt
• ▢ ½ teaspoon pepper
• ▢ 2 cups marinara sauce
• ▢ 2 cups grated mozzarella
• ▢ optional fresh basil, for serving

Instructions

 

• Preheat the oven to 475°F. Drizzle 2 tablespoons of olive oil onto a rimmed sheet pan and spread it evenly.
  2 tablespoons olive oil
• Trim the base of the cabbage and cut it in half. Keep the core in place and slice each half into 2-inch thick wedges. Arrange the wedges flat-side down on the oiled pan.
  1 medium cabbage
• Drizzle the remaining 2 tablespoons of olive oil over the cabbage wedges. Combine the kosher salt and pepper, then sprinkle evenly. Roast on the middle rack 35–45 minutes, until the cabbage is tender and the outer leaves are deeply browned.
  2 tablespoons olive oil, 1 ½ teaspoons kosher salt, ½ teaspoon pepper
• Remove the pan from the oven and spoon marinara sauce over each wedge, then sprinkle generously with grated mozzarella. Return to the oven for about 5 minutes, until the cheese melts. For a browned, bubbly top, finish briefly under the broiler—watch carefully so it doesn’t burn.
  2 cups marinara sauce, 2 cups grated mozzarella

Calories: 252kcal, Carbohydrates: 14g, Protein: 11g, Fat: 18g, Saturated Fat: 6g, Sodium: 1230mg, Fiber: 5g, Vitamin C: 61mg

Did you make this recipe?Please leave a star rating and review below — it helps others and I LOVE your feedback!