Description
This easy and delicious Cabbage Steaks recipe transforms simple green cabbage into savory, roasted slices perfect as a side dish or a hearty vegetarian main. Coated with olive oil and seasoned with garlic powder, kosher salt, and black pepper, the cabbage roasts until tender with beautifully caramelized edges for a flavorful, healthy treat in just under an hour.
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: Adjust the oven rack to the middle position and preheat the oven to 400ºF (204ºC). Line a large sheet pan with olive oil or lightly grease it with olive oil to prevent sticking.
- Slice the Cabbage: Using a large knife, trim the bottom of the cabbage core to create a stable base. Remove any loose outer leaves, then slice the cabbage lengthwise into 1-inch thick steaks. Arrange the steaks in a single layer on the prepared sheet pan to ensure even roasting.
- Season the Cabbage: In a small bowl, combine the kosher salt, garlic powder, and black pepper. Brush the surface and sides of the cabbage steaks with olive oil, then evenly sprinkle with the seasoning mixture. Flip over the steaks and repeat the brushing and seasoning on the other side for full flavor coverage.
- Roast: Place the sheet pan in the oven and roast the cabbage steaks for 35 to 40 minutes, turning the pan halfway through to promote even cooking. Roast until the edges turn a deep golden brown and the centers are tender. Optionally, brush with more olive oil and adjust salt and pepper to taste before serving.
Notes
- Cut the cabbage steaks evenly (about 1 inch thick) for uniform cooking.
- Use a sharp knife to avoid smashing the cabbage while slicing.
- For extra flavor, you can add a sprinkle of smoked paprika or chili flakes to the seasoning mix.
- Serve the cabbage steaks with a squeeze of lemon juice or a drizzle of balsamic glaze to enhance flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
