Description
Thick cabbage slices roasted until crispy on the edges and tender inside, seasoned with garlic, paprika, and herbs. Simple, healthy, and satisfying.
Ingredients
- 1 large green cabbage (cut into 1‑inch thick slices)
- 3 tbsp olive oil
- 1 tsp garlic powder (or 2–4 fresh garlic cloves, minced)
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 425 °F (220 °C).
- Trim the cabbage and cut into 1‑inch thick “steaks” (typically 4 per head).
- Lay the steaks on a parchment‑lined baking sheet.
- In a small bowl, whisk olive oil with garlic powder, smoked paprika, onion powder, thyme, salt, and pepper.
- Brush or drizzle the mixture evenly on both sides of each steak.
- Roast in the oven for about 30–40 minutes, flipping halfway, until the steaks are tender in the center and edges are crisp and golden.
- Remove and let rest a few minutes before serving.
Notes
- If you slice the steaks thinner (¾″) and roast at 410 °F (210 °C), they can finish in just 20–25 minutes.
- You can try variations like topping with sautéed mushrooms, adding cheese, or using different spices such as Cajun or lemon pepper.
- For storage, keep steaks in an airtight container in the fridge for up to 4 days.
- To reheat, place in a preheated oven at 375 °F (190 °C) for about 10 minutes or until the edges are crispy again.
- Air-frying is an option: Preheat to 400 °F (200 °C) and air fry for 15–20 minutes, flipping halfway.
Nutrition
- Serving Size: 1 steak
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
