Description
A simple and healthy recipe for crispy oven-roasted cabbage steaks, seasoned with olive oil and spices. Perfect as a vegan, gluten-free side or light main dish.
Ingredients
- 1 large green or red cabbage
- 3 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 200 °C (400 °F).
- Slice the cabbage into 1–1.5 cm (½″–¾″) thick steaks and arrange them flat on a baking sheet.
- Drizzle olive oil over both sides of the cabbage steaks.
- Mix garlic powder, onion powder, thyme, paprika, salt, and pepper in a small bowl, then sprinkle the mixture evenly on the cabbage slices.
- Roast for 20–25 minutes, flip, then roast another 15–20 minutes until edges are golden and crispy and centers are tender.
- Serve immediately, optionally topped with sautéed mushrooms or a sprinkle of Parmesan.
Notes
- Use red cabbage for a vibrant twist and slightly sweeter flavor.
- Slice thickness is key—aim for 1–1.5 cm to ensure proper roasting.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 180 °C (350 °F) or pan-fry for crispiness.
- Optional toppings include mushrooms, Parmesan, or balsamic glaze.
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
