serves six to eight 
I love growing cabbage. And all the bugs love it when I grow cabbage too. I engage in hand-to-hand combat against the formidable cabbage moth every year, and it’s brutal. After lots of experimenting (and even paying my children to pick caterpillars from the leaves), I finally mixed up a homemade nontoxic spray (here) that does the trick. The key is spraying early and spraying often, but it’s worth it. Celebrate winning the Battle of the Bugs with these buttery cabbage steaks generously sprinkled with Parmesan cheese.
1 medium head of cabbage
2 tablespoons unsalted butter, melted
¼ teaspoon freshly ground black pepper
¾ to 1 cup freshly grated Parmesan cheese
Preheat the oven to 350°F.
Remove any limp or discolored leaves from the cabbage and cut the head into ½-inch slices. Place the slices on a baking sheet, brush them with the melted butter, and season them with the pepper.
Sprinkle each steak with cheese and bake for 25 to 30 minutes, or until the cabbage softens and begins to brown around the edges.