Description

A quick, healthy, and satisfying vegan main course featuring roasted cabbage leaves seasoned with smoked paprika and topped with melted vegan cheese. This dish delivers a crispy, burger-like texture in under 30 minutes.

Ingredients

Scale

1 medium head green cabbage (2–3 lbs)
3 tablespoons avocado oil or olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper to taste
1 cup vegan cheese shreds (cheddar or Mexican blend)
2 stalks green onions, sliced
Optional toppings: pickled jalapeños, vegan sour cream, fresh cilantro

Instructions

Preheat oven to 425°F (220°C).
Remove outer leaves of cabbage, cut off the core, and slice into 1-inch thick rounds. Separate rounds into individual leaves.
In a large bowl, whisk together avocado oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper until a paste forms.
Add cabbage leaves to the bowl and toss thoroughly to coat evenly.
Line a large baking sheet with parchment paper. Arrange cabbage leaves in a single layer without overlapping.
Bake for 15 minutes until edges start to brown and crisp.
Remove from oven, sprinkle vegan cheese evenly over the leaves, and return to oven for 5 minutes until cheese is melted and bubbly.
Garnish with sliced green onions and optional toppings. Serve immediately.

Notes

Do not overcrowd the pan to ensure roasting rather than steaming. Ensure the oven is fully preheated for maximum crispiness. Vegan cheese can burn faster than dairy, so watch closely during the final minutes. This dish reheats well in the oven or toaster oven.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1-2 cabbage leaves p
Calories: 250
Sugar: 6
Sodium: 400
Fat: 18
Saturated Fat: 3
Carbohydrates: 15
Fiber: 5
Protein: 8

Keywords: vegan dinner, crispy cabbage, vegan cheese bake, quick weeknight dinner, plant-based, gluten-free, healthy comfort food