Description
This Cabbage Steaks recipe offers a simple, healthy way to enjoy green cabbage by roasting thick slices until tender and caramelized. With just olive oil, garlic powder, kosher salt, and black pepper, these flavorful steaks make a delicious side dish or a vegetarian main course that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Ingredients
- 1 head of green cabbage
- 1 teaspoon (3 g) kosher salt
- ½ teaspoon (2 g) garlic powder
- ¼ teaspoon black pepper
- ¼ cup (60 ml) extra-virgin olive oil
Instructions
- Heat the Oven: Preheat your oven to 400ºF (204ºC) and adjust the rack to the middle position. Line a large sheet pan with olive oil or lightly grease it to prevent sticking during roasting.
- Slice the Cabbage: Trim the bottom of the cabbage core to create a stable base. Remove any loose outer leaves. Then, using a large knife, slice the cabbage lengthwise into 1-inch thick steaks. Arrange the slices in a single layer on the prepared sheet pan for even roasting.
- Season the Cabbage: In a small bowl, mix together kosher salt, garlic powder, and black pepper. Brush the surfaces and sides of each cabbage steak with extra-virgin olive oil, then sprinkle evenly with the seasoning mixture. Flip the steaks over and repeat the oil and seasoning application on the other side.
- Roast: Place the sheet pan in the oven and roast the cabbage steaks for 35 to 40 minutes, rotating the pan halfway through cooking. Roast until the edges develop a deep golden brown color and the centers become tender. Optionally, brush with additional olive oil during cooking and season with extra salt and pepper to taste before serving.
Notes
- Use a sharp knife to ensure clean, even cabbage steaks that hold together during roasting.
- Adjust seasoning quantities to taste, especially if you prefer less salt or more spice.
- Optional toppings like fresh herbs, lemon juice, or grated Parmesan can enhance flavor.
- Leftover cabbage steaks can be stored in an airtight container in the refrigerator for up to 3 days.
