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Roasted Cabbage Steaks

Roasted Cabbage Steaks
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Crispy roasted cabbage steaks that turn a humble vegetable into a rich, cozy side or light main dish, packed with flavor and texture.

Ingredients

Scale
  • 1 large green cabbage (or 2 small), outer leaves removed
  • 3 tablespoons olive oil (or avocado oil)
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon kosher salt (to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 lemon, for zest and juice
  • Optional finish: 2 tablespoons grated Parmesan or nutritional yeast
  • Optional herbs: chopped parsley, dill, or chives

Instructions

  1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment for easy clean-up.
  2. Trim the very bottom of the core of the cabbage, keeping most of the core attached so that slices hold together.
  3. Slice the cabbage into 3/4-inch to 1-inch thick “steaks.”
  4. In a small bowl, mix oil, garlic, paprika, salt, pepper, and red pepper flakes.
  5. Lay cabbage slices on the sheet. Brush both sides with the oil mix.
  6. Roast for 15 minutes. Flip each slice carefully.
  7. Roast an additional 12–15 minutes, until edges are browned and centers are tender.
  8. For extra crisp edges, broil for 1–2 minutes at the end.
  9. Finish with lemon zest and juice. Add herbs and Parmesan or nutritional yeast if desired. Serve hot.

Notes

For different flavors, try variations like Zesty Parmesan or Smoky BBQ. Keep the core attached for intact steak slices and ensure not to crowd the baking sheet for optimal crispiness.

Nutrition

Find it online: https://recipesunfolded.com/roasted-cabbage-steaks/

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