cabbage steaks
Cabbage steaks are a nourishing and delicious way to enjoy this versatile vegetable. Roasted to perfection, they provide a satisfying and healthy dish that can be served as a side or a main course.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 sharp knife
- 1 measuring spoons
- 1 pastry brush or spoon for oil
- 1 oven mitts
Ingredients
- 1 large head green cabbage About 2 lbs.
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- to taste fresh herbs Like parsley or chives for garnish.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup if desired.
- Remove any outer leaves from the cabbage and rinse the head under cold water.
- Place the cabbage on a cutting board and slice it into 1-inch thick steaks. You should be able to get about 4-5 good steaks from the head.
- Lay the cabbage steaks flat on the prepared baking sheet.
- In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Using a pastry brush or spoon, evenly coat both sides of the cabbage steaks with the olive oil mixture.
- Roast in the preheated oven for 15-20 minutes, flipping halfway through, until the edges are golden and crispy.
- Remove from the oven and let cool slightly before serving. Garnish with fresh herbs, if desired.
Notes
You can experiment with different spices according to your taste preferences.
Cabbage steaks can be served with a variety of sauces or dips, such as tahini, salsa, or a yogurt-based sauce.
Leftover cabbage steaks can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in the oven to maintain crispness.