Are you looking for an original and tasty way to cook savoy cabbage? Forget long boiling and the lingering kitchen smell: today we bring to the table roasted savoy cabbage in the oven, crispy outside and with a gooey mozzarella center.
This recipe transforms savoy cabbage into true vegetarian “steaks”, enriched by the aroma of rosemary and oregano and made irresistible by a generous sprinkle of Grana Padano.
It’s a very easy dish to prepare, perfect for those who have little time but don’t want to give up on flavor. Whether you serve it as a hearty side or as a light main course, I assure you it will win over even the most skeptical!
As always, we’ll go straight below the photo to discover how to prepare Roasted Savoy Cabbage in the Oven 😉 but first take a look at the other savoy cabbage recipes below, you must try them before the season ends!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to prepare Roasted Savoy Cabbage in the Oven
- 1 savoy cabbage (medium-large)
- 3 tablespoons extra virgin olive oil
- 1 sprig rosemary
- 1 teaspoon dried oregano
- 1.8 oz Grana Padano, grated (or Parmesan or Pecorino (about 1/2 cup))
- 2 pinches salt
- to taste black pepper (ground)
- 5.3 oz mozzarella (for pizza or buffalo mozzarella, well drained (about 1 1/3 cups shredded))
Preparation Roasted Savoy Cabbage in the Oven
1. Prepare the cabbage: Start by washing the whole savoy cabbage thoroughly. Pat it dry with a kitchen towel and place it on a cutting board. Cut it into slices about 2 cm thick — about 3/4 inch — trying to keep each slice intact (as if they were steaks).
2. Season: Line a baking tray with parchment paper and lay the cabbage slices on it without overlapping them too much. Drizzle each slice with a little extra virgin olive oil and season with salt, pepper, chopped rosemary and oregano.
3. The first crust: Generously sprinkle the surface with grated Grana Padano. This will create a tasty base and a delicious crust during the first cooking phase.
4. Baking: Bake on the middle rack of a preheated oven in conventional (no fan) mode at 392°F for 20 minutes. The cabbage should start to wilt and the edges will become slightly golden and crispy.
5. The finishing touch: Remove the baking tray from the oven and distribute the mozzarella cubes over each cabbage slice. Bake again for another 10 minutes, or until the mozzarella is completely melted and starts to bubble.
6. Serve: Take out of the oven and let rest for one minute before serving your roasted savoy cabbage hot and gooey.
Storage and tips for Roasted Savoy Cabbage in the Oven
In the fridge: If you have leftover roasted cabbage, you can store it in an airtight container in the refrigerator for up to 2-3 days.
How to reheat: To preserve crispiness, I do not recommend the microwave (it would make it soggy). It’s better to reheat in the oven at 356°F for about 5-7 minutes or, if you’re in a hurry, in a non-stick skillet with the lid on until the mozzarella becomes stringy again.
Choosing the cabbage: Choose a savoy cabbage with tightly closed, firm leaves. If the outer slices detach during cutting, don’t worry: simply place them close together on the tray, the result will still be great!
Tip for the mozzarella: If you use block mozzarella (the kind for pizza), the result will be drier and crispier. If you use fiordilatte, remember to cut it into cubes and let it drain in a sieve for at least an hour to avoid releasing too much water during cooking.
Tasty variations
“Crunchy” version with breadcrumbs: For an even more pronounced crust, mix the Grana Padano with a tablespoon of breadcrumbs and a pinch of sweet or smoked paprika before baking.
Savory touch with speck: Before adding the mozzarella, lay a strip of speck or smoked pancetta over each cabbage slice. It will become crispy and give the dish an incredible aroma.
Notes of dried fruit: A handful of pine nuts or chopped walnuts sprinkled over the cabbage in the last 10 minutes of cooking will add a toasted note and a different texture to each bite.
Vegan alternative: You can replace the Grana with nutritional yeast flakes and the mozzarella with a melting plant-based cheese or simply with chopped sun-dried tomatoes in oil to add a flavor boost.
Other recipes
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FAQ (Questions & Answers) Roasted Savoy Cabbage in the Oven
Can I prepare the cabbage in advance?
Certainly! You can cut and season the cabbage a few hours in advance, keeping it ready on the baking tray.
Does the cabbage remain hard after 20 minutes of cooking?
By cutting it into slices about 2 cm thick (about 3/4 inch), the cabbage will become tender in the center and pleasantly crispy on the outer edges. If you prefer a much softer texture, you can cover the tray with aluminum foil for the first 15 minutes and then continue cooking uncovered.
Can I use another type of cheese instead of mozzarella?
Absolutely yes! Savoy cabbage goes very well with flavorful cheeses such as fontina, asiago or smoked provola.
Can I cook it in an air fryer?
Yes! You can cook the slices at 356°F for about 12-15 minutes, adding the mozzarella only in the last 3-4 minutes.
