Roasted Cabbage Steaks
Ingredients
- 1 large head green cabbage 2 lbs
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: Parmesan cheese lemon wedges, balsamic glaze, fresh herbs
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment.
- Remove damaged outer leaves from cabbage.
- Cut cabbage in half through the core.
- Cut each half into 1-inch thick slices, keeping core intact.
- Lay steaks flat on baking sheet.
- Brush both sides with olive oil.
- Mix garlic powder, paprika, salt, and pepper.
- Sprinkle seasoning on both sides of steaks.
- Roast 15 minutes.
- Flip carefully with spatula.
- Roast 15 more minutes until edges are crispy and center is tender.
- Serve hot with optional toppings.
Notes
- Keep core intact — it holds the steak together
- Cut 1-inch thick slices for best results
- Save loose outer leaves and roast them too
- Do not overcrowd the pan
- Flip carefully to keep steaks intact
- Oven must be at 425°F for crispy edges
- Use plenty of oil for caramelization
- Best served immediately while hot
- Can reheat in 400°F oven for 5 to 10 minutes
- Red cabbage or savoy cabbage work the same way