Roasted Cabbage Steaks

These roasted cabbage steaks are simple to prepare and transform the humble vegetable into a caramelized, crispy delight, perfect as a side or main dish.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: American

Calories: 85

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 head cabbage (green or savoy) Savoy cabbage has looser leaves and a softer texture.
2 tablespoons olive oil Can use avocado oil for a higher smoke point.
to taste salt
to taste pepper
Optional seasonings: garlic powder, smoked paprika, grated Parmesan cheese Nutritional yeast can be a vegan substitute for Parmesan.

Method

Preparation

Preheat the oven to 400°F (200°C).
Peel away any tough or browned outer leaves from the cabbage.
Place the cabbage upright and slice it into about 1 inch thick steaks.
Arrange the steaks and any loose pieces on a baking sheet in a single layer.
Drizzle olive oil over both sides. Sprinkle with salt, pepper, and any optional spices you like.

Cooking

Roast for 12 to 15 minutes until the undersides begin to brown.
Flip the steaks carefully and roast another 12 to 15 minutes until the edges are crisp and deeply colored.
If using Parmesan, sprinkle it on now and return to the oven for 3 to 5 minutes until melted and lightly golden.
Remove from the oven and serve hot right away.

Nutrition

Serving: 1Calories: 85kcalCarbohydrates: 5gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 2mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a hot oven for the best texture. Optional flavor swaps include Mediterranean with feta, smoky with smoked paprika, or Asian-inspired with soy glaze. Use a heavy baking sheet to allow fats to drain.

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