cabbage steaks
Cabbage steaks are a versatile and nutritious dish that can serve as a delicious side or a main course. Thick slices of cabbage are roasted to perfection, enhancing their natural sweetness, and can be seasoned in a variety of ways.
Equipment
- 1 baking sheet
- 1 cutting board
- 1 measuring spoons
- 1 pastry brush optional
- 1 aluminum foil optional
Ingredients
- 1 large green cabbage About 2 lbs.
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Remove any damaged outer leaves from the cabbage. Carefully slice the cabbage into 1-inch thick 'steaks,' aiming for about four slices.
- Place the cabbage steaks on a baking sheet lined with parchment paper.
- In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
- Brush the mixture evenly over the tops of the cabbage steaks, ensuring they are well coated.
- Roast the cabbage steaks in the preheated oven for 20-25 minutes, flipping them halfway through cooking.
- If using, sprinkle grated Parmesan cheese over the steaks during the last 5 minutes of cooking.
- Once cooked, remove from the oven and drizzle with balsamic vinegar and sprinkle with fresh herbs if desired. Serve warm.
Notes
For extra flavor, you can add a squeeze of lemon or lime juice before serving.
Feel free to experiment with different spices and toppings based on your preferences.
Leftover cabbage steaks can be stored in an airtight container in the refrigerator for up to 3 days.