Parmesan-Crusted Cabbage with Chipotle Aioli
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Eating more veg is never a bad thing. Especially when it tastes THIS good. Parmesan crusted cabbage, topped with our creamy Chipotle and Lime Aioli and baked until perfectly crispy. Talk about mouthwatering.
Author:Kat Williamson
Ingredients
- 1 small/medium cabbage, cut into 1/2 inch half moon slices (about 6 slices)
- 100g freshly grated Parmesan cheese, plus more for finishing
- 4-5 tbsp olive oil, plus more for the other side
- Salt & pepper, to season
- Fresh parsley, chopped
-
Chipotle and Lime Aioli (I used
squeezy)
Directions
Preheat the oven to 200 degrees. Line a large baking tray with baking paper (or use a nonstick tray).
Add the Parmesan to the sheet pan, then add the seasoning and the oil. Mix together to make a paste. Divide into 5-6 equal-sized portions and flatten to create a half moon shape.
Place the cabbage slices on top of the Parmesan mixture. Drizzle the tops with a little more oil and seasoning.
Place the cabbage in the oven for about 20 minutes, until all the edges of the cheese are brown.
- Remove the cabbage from the oven, allow it to cool for a couple of minutes, then carefully lift the edges of the cheese and use a spatula to flip the slices over. Bake for another 10 minutes.
Drizzle over the Chipotle and Lime Aioli, top with the parsley and serve straight away.
Recipe Note
To make this recipe vegetarian, swap Parmesan with a vegetarian version of the cheese.
