Roasted Cabbage Parmesan Rice Bowls

Fork And Fry Editorial

A delightful combination of crispy roasted cabbage and creamy parmesan rice, perfect for a hearty vegetarian meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4 bowls

Calories 320 kcal

Equipment

1 Baking Sheet lined with parchment paper
1 Medium Saucepan
1 Large mixing bowl

Ingredients

Roasted Cabbage

1 head of cabbage cut into wedges
2 tbsp olive oil
Salt and pepper to taste

Parmesan Rice

1 cup long-grain rice
2 cups vegetable broth
1/2 cup grated parmesan cheese
1 tbsp butter

Instructions

Preparation

Preheat the oven to 400°F. Arrange cabbage wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until edges are crisp and golden.
In a medium saucepan, bring vegetable broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Remove rice from heat, stir in parmesan cheese and butter until fully incorporated and creamy. Season with salt and pepper to taste.

Serving

Divide the parmesan rice among serving bowls. Top with roasted cabbage and additional parmesan cheese if desired. Garnish with fresh herbs or chili flakes for extra flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Notes

Pro Tips: Ensure the cabbage is well-coated in oil to achieve maximum crispiness.
Ingredient Substitutions: Swap parmesan for nutritional yeast for a vegan option.
How to Serve: Add a squeeze of lemon juice before serving for extra freshness.
Storage & Freshness: Best served fresh, but leftovers can be refrigerated.
Make-Ahead Tips: Prepare the rice in advance and reheat before assembling the bowls.

Keyword parmesan rice, roasted cabbage, vegetarian rice bowls