Description
Roasted Cabbage Steaks are thick, tender slices of cabbage brushed with olive oil and seasoned with paprika, garlic powder, and salt, then baked until crispy and caramelized on the edges. This flavorful and easy-to-make vegetarian dish can be enjoyed as a snack, side, or part of a main meal.
Ingredients
Scale
Main Ingredients
- 2 small cabbage heads
- 3 tbsp. olive oil
- ½ tsp. salt or to taste
- 2 tsp. paprika
- 1 tbsp. garlic powder
Instructions
- Prepare the cabbage: Cut the stems off the cabbage heads. Slice each cabbage in half, then in half again, resulting in four thick cabbage slices about ¾ to 1 inch thick from each head.
- Arrange on baking sheet: Place the cabbage steaks on a baking sheet lined with parchment paper, spacing them to allow even cooking.
- Season the first side: Brush each cabbage steak thoroughly with olive oil. Sprinkle generously with salt, garlic powder, and paprika.
- Season the other side: Flip the cabbage steaks over and repeat brushing with olive oil and seasoning. Optionally, add a pinch of red pepper flakes to each one for some heat.
- Bake the cabbage steaks: Preheat the oven to 400°F. Bake the cabbage steaks for about 25 minutes until the leaves are browned, edges become crispy, and the centers are tender.
- Serve: Serve the roasted cabbage steaks hot straight from the oven as a snack or side dish.
Notes
- These cabbage steaks are delicious served on their own as a snack.
- Pair them with your favorite pasta and sauce for a complete meal.
- Serve alongside grains like quinoa, bulgur, millet, barley, farro, or wheat for variety.
- Topped with diced sautéed tofu they make a protein-rich vegetarian dish.
- Combine with other roasted or sautéed vegetables such as cauliflower rice, eggplant, or mushrooms to create a hearty plate.
- Store leftover cabbage steaks in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven until warmed through or microwave for a few minutes.
Nutrition
- Serving Size: 1 steak
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
