Name: Roasted Cabbage-Steak Spanakopita Melts Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 small head green cabbage (2 pounds); 3 tablespoons extra-virgin olive oil, divided; ¾ teaspoon grated garlic (from 1 large garlic clove), divided; ½ teaspoon dried oregano; ½ teaspoon ground pepper, divided; ¼ teaspoon salt; 3 large scallions, sliced (about ½ cup), greens and whites separated; 1 (11-ounce) package baby spinach (about 11 cups); 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh flat-leaf parsley; 2 teaspoons grated lemon zest; ½ cup part-skim ricotta cheese; 6 tablespoons crumbled feta cheese; ⅓ cup shredded smoked Cheddar cheese

Ingredients

1 small head green cabbage (2 pounds)

3 tablespoons extra-virgin olive oil, divided

¾ teaspoon grated garlic (from 1 large garlic clove), divided

½ teaspoon dried oregano

½ teaspoon ground pepper, divided

¼ teaspoon salt

3 large scallions, sliced (about ½ cup), greens and whites separated

1 (11-ounce) package baby spinach (about 11 cups)

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh flat-leaf parsley

2 teaspoons grated lemon zest

½ cup part-skim ricotta cheese

6 tablespoons crumbled feta cheese

⅓ cup shredded smoked Cheddar cheese

Instructions

Step 1: Preheat the oven to 400°F and line a large rimmed baking sheet with foil. Remove any damaged outer leaves from the cabbage and trim off the stem. Slice the cabbage vertically into 4 steaks about 1 inch thick, trimming any excess core that isn’t holding the steaks together. Place the steaks on the prepared baking sheet.

Step 2: In a small bowl, mix 2 tablespoons of olive oil with ¼ teaspoon grated garlic. Brush this mixture over the tops of the cabbage steaks. Sprinkle with ½ teaspoon dried oregano and ¼ teaspoon ground pepper.

Step 3: Roast the cabbage steaks for about 40 minutes, flipping and rotating the pan halfway through, until browned and tender. Sprinkle with ¼ teaspoon salt once done.

Step 4: About 15 minutes before the cabbage finishes roasting, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring often, until softened, about 1 minute.

Step 5: Add the baby spinach in batches to the skillet, stirring constantly until wilted, about 6 to 7 minutes. Stir in the chopped dill, parsley, lemon zest, scallion greens, remaining ½ teaspoon garlic, and ¼ teaspoon pepper. Cook for another minute until fragrant, then transfer the mixture to a medium bowl.

Step 6: Stir the ricotta and crumbled feta into the spinach mixture until well combined.

Step 7: Increase the oven temperature to broil. Spoon about ½ cup of the spinach mixture onto each roasted cabbage steak. Top each with a heaping tablespoon of shredded smoked Cheddar cheese.

Step 8: Broil the assembled cabbage melts for about 2 minutes, until the cheese melts and lightly browns. Serve warm.

Tips & Variations

For a vegan version, substitute ricotta and feta with plant-based cheese alternatives and use nutritional yeast for a cheesy flavor.

Add a pinch of crushed red pepper flakes to the spinach mixture for a subtle spicy kick.

Try using kale or Swiss chard instead of spinach for a different leafy green flavor.

Leftover cabbage steaks make a great base for other toppings, such as sautéed mushrooms or roasted tomatoes.

FAQs

Can I use regular cabbage instead of green cabbage?

Yes, you can substitute with regular green cabbage or even Savoy cabbage. Just be sure to slice thick steaks so they hold together during roasting.

Is it possible to prepare the spinach mixture ahead of time?

Absolutely. You can make the spinach and cheese topping up to a day in advance and store it in the refrigerator. Bring it to room temperature before using to top the roasted cabbage and broiling.