If you’re reading this with doubts, please keep them at bay for a few minutes, for this cabbage Parmesan isn’t what it seems. Actually, it’s way better than what you may imagine and is a refreshing twist on chicken Parmesan. Creating this in my home was tricky business. My Italian-American mother gave me a steep side-eye… until she ate it not once, but twice (and leftovers!). Consider this a win for us and anyone looking to take a stance on classics with a low-carb, cheesy spin.

If you’re worried the cabbage is going to fall apart while searing and flipping, you can use a couple toothpicks to keep in place. Simply cut 2 ends off the cabbage so that all pieces are flat and easier to sear. Don’t discard anything you trim though; use it to make tomorrow’s bacon fried cabbage side, or meal prep minestrone soup and toss in a little extra for a bonus crunch.

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