Slice cabbage in half through the root.
Cut each half into 4 (about 2-inch-thick) wedges, keeping core intact.
Heat 1 tablespoon sun-dried tomato oil in a large, enamel-coated cast-iron or stainless-steel skillet over medium-high heat.
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
Repeat with 1 tablespoon oil and the remaining 4 cabbage wedges.
Do not wipe the skillet clean.
Stir 2 teaspoons cornstarch and 2 teaspoons water together in a small bowl until fully combined.
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
Whisk into the mixture in the skillet; remove from heat.
Whisk in 12 cup Parmesan until melted, about 1 minute.
Sprinkle the cabbage with the remaining 1 tablespoon Parmesan.
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
Garnish with basil, if desired.
Nutrition Information
Serving Size: 1 cabbage wedge & about 2 Tbsp.
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
