Roasted Cabbage Steaks
Roasted cabbage steaks are quick and easy to make. They are a versatile and delicious side dish or a satisfying vegetarian or vegan main dish.
Servings: 8
Equipment
Ingredients
- 2 lb cabbage 2 medium; green or white cabbage
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 0.3 oz garlic 3 cloves, grated/minced
- 0.1 oz thyme to garnish, 1 Tbsp
Instructions
- Preheat the oven to 400ºF/200ºC. Line a baking sheet with parchment paper.
- Remove any loose, shriveled, or darkened leaves from the outside of the cabbage head. Cut the cabbage head into thick slices (about ¾-1 inch) with a sharp knife. Cut the slices as evenly as possible.
- In a small bowl, combine the olive oil, grated garlic, salt, smoked paprika, and black pepper. Whisk well.
- Place the cabbage slices on the baking tray in a single layer.
- Use a pastry brush/silicone brush to liberally brush the seasoning over both sides of the cabbage pieces.
- Roast the cabbage steaks in the oven at 400ºF/200ºC for 25-30 minutes until the cabbage is relatively tender and golden on both sides.Optionally sprinkle the baked cabbage with fresh thyme and serve.
Video
Notes
To make ahead: Chop the cabbage and prepare the seasoning. Store them separately in the fridge for 2-3 days.
To store: Place leftovers in an airtight container in the refrigerator for 4-5 days.
To freeze: Flash-freeze on a tray, then transfer to a Ziplock bag. Freeze for up to 4 months. Thaw overnight in the fridge before reheating.
To reheat: Warm in the oven at 350ºF/175ºC until heated through, or sauté in a skillet with a bit of oil or butter to restore crispiness.
Check the blog post for more tips and serving suggestions!
Nutrition
Calories: 111kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 166mg | Potassium: 204mg | Fiber: 3g | Sugar: 4g | Vitamin A: 187IU | Vitamin C: 42mg | Calcium: 55mg | Iron: 1mg