Cabbage is having a culinary moment because it is economical, versatile and nutritious. This recipe from NYT Cooking substitutes cabbage for chicken or pork. The cabbage is roasted until browned and tender. While it is roasting, make some croutons. Spoon tomato sauce over the roasted cabbage, top with mozzarella and bake until the cheese is melted. Serve topped with the croutons and chopped basil. Cook’s note: To make cleanup easier, I covered the baking sheet with heavy-duty foil and then transferred the cooked cabbage into a baking dish before topping with the sauce and cheese.

Avoiding Additives or Preservatives

Ace Bakery bread is usually free of additives and preservatives. No Name tomato sauce and mozzarella cheese are free of additives.

Cabbage Parm

Ingredients:

7 tablespoons (105 ml) extra-virgin olive oil, plus more for serving

1 medium green cabbage (about 2 ½ pounds/1.13 kg), cut into 2-inch (5-cm) wedges

Salt and pepper

½ pound (226 g) bread, such as sourdough or ciabatta, torn into1-inch (2.5-cm) chunks

1 garlic clove, grated

3 cups (750 ml) ounces store-bought or homemade tomato sauce

2 cups (500 ml) ounces grated low-moisture mozzarella

Basil leaves, for topping

Preparation:

Heat the oven to 450 degrees F (232 degrees C) and arrange racks in the middle and bottom of the oven.

Drizzle a sheet pan with 2 tablespoons (30 ml) olive oil and then arrange the cabbage wedges on the pan, setting each one flat. Drizzle the top and sides of the cabbage with 3 tablespoons (45 ml) olive oil and season with salt and pepper. Place onto the middle rack of the oven and roast until tender and golden, 25 to 35 minutes.

Place the bread on another sheet pan. Add the garlic, drizzle with the remaining 2 tablespoons (30 ml) olive oil, season with salt and pepper and toss well to coat evenly. Place on the bottom rack of the oven and cook for 5 minutes. Remove from the oven, toss the croutons and return to the oven until golden and crispy, 8 to 10 minutes.

Remove the cabbage from the oven and spoon the tomato sauce on top. Top with the mozzarella and return to the oven until the cheese is melted and golden, 10 to 15 minutes.

To serve, scatter croutons and basil leaves on top and drizzle with more olive oil. Serve immediately. Serves 4.

From NYT Cooking