Here’s a simple and flavorful way to make Cabbage Steaks 🥬—crispy on the edges, tender in the middle.
Roasted Cabbage Steaks
Ingredients (4 servings)
- 1 large head of cabbage
- 2–3 tbsp olive oil
- Salt & black pepper
- Optional seasonings: garlic powder, smoked paprika, thyme, chili flakes
Instructions
- Preheat oven
- 425°F (220°C).
- Line a baking sheet with parchment paper.
- Prepare cabbage
- Remove outer leaves and slice cabbage into ¾–1-inch thick “steaks.”
- Keep the core intact to hold slices together.
- Season
- Brush both sides with olive oil.
- Sprinkle with salt, pepper, and any optional seasonings.
- Roast
- Arrange steaks on the baking sheet without overlapping.
- Roast 20–25 minutes, flipping halfway through, until edges are browned and crisp, and the center is tender.
- Serve
- Serve hot as a side or top with a sprinkle of Parmesan, balsamic glaze, or toasted nuts for extra flavor.
Tips & Variations
- Cheesy: Add shredded Parmesan in the last 5 minutes of roasting.
- Spicy: Sprinkle chili flakes or drizzle with sriracha before serving.
- Herb butter: Melt butter with garlic and herbs; brush over steaks after roasting.
- Meal idea: Serve as a base for roasted sausages, chicken, or a fried egg on top.
If you want, I can also give a pan-seared stovetop version that’s faster and just as flavorful.
