Roasted Cabbage Steaks (Printable View)
Thick cabbage slices roasted until caramelized and tender with garlic and spices. A simple, healthy side dish transforming humble cabbage into flavorful delight.
# What You’ll Need:
→ Vegetables
01 - 1 large green cabbage, sliced into 1-inch thick steaks
→ Seasonings & Oil
02 - 3 tbsp olive oil
03 - 1 ½ tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - ½ tsp smoked paprika
→ Garnish
07 - 2 tbsp chopped fresh parsley
08 - Lemon wedges
# Cooking Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove any damaged outer leaves from the cabbage. Slice from top to stem into 1-inch thick steaks.
03 - Place cabbage steaks in a single layer on the prepared baking sheet.
04 - Brush both sides of each cabbage steak evenly with olive oil.
05 - Sprinkle salt, pepper, garlic powder, and smoked paprika evenly over both sides of the steaks.
06 - Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on edges with tender interiors.
07 - Transfer to serving platter. Top with fresh parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The high heat transformation turns basic cabbage into something surprisingly luxurious with crispy edges and tender centers
- It requires almost zero active cooking time while roasting, letting you focus on the main dish
- The seasoning blend works with absolutely everything else you might serve alongside it
02 -
- The core holds the steaks together, so do not cut it out unless you want the layers to separate completely
- Flipping halfway through is essential for even caramelization on both sides
- Do not crowd the pan or the cabbage will steam instead of roast
03 -
- A very sharp knife prevents the layers from crumbling when you slice through the head
- The steaks that fall apart still taste amazing, so save those crispy bits for the cook