Roasted Cabbage With Parmesan Sauce & Pangrattato
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cabbage topped with a creamy parmesan sauce and crunchy pangrattato. Flavor-packed and textured, it's an elegant side dish perfect for holidays or cozy Sunday dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2.5–2.8 lbs white cabbage (e.g. Drumhead) (1.2–1.4 kilograms, cut into 1-inch wedges)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves (finely diced)
- 1 teaspoon dried thyme
- ¼ teaspoon pepper
- ½ teaspoon salt
- ⅔ cup Panko breadcrumbs
- 1.5 oz salted butter (40 grams)
- 1 tablespoon flour
- 1 garlic clove (minced)
- ½ cup chicken stock
- ½ cup light cream
- ¼ teaspoon salt (plus more to taste)
- 1 cup shredded Parmesan (about 2–2.5 oz or 65 grams)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 774mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 412mg
- Calcium
- 206mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 774MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.