Description
Deliciously simple and flavorful roasted cabbage steaks cooked to crispy perfection. This easy recipe features thick slices of cabbage seasoned with olive oil, garlic powder, paprika, and salt, then roasted in the oven until tender and caramelized. A healthy and satisfying vegetable side dish ready in just 35 minutes.
Ingredients
Vegetables
- 2 small cabbage heads
Seasonings
- 3 tbsp olive oil
- 1/2 tsp salt (or to taste)
- 2 tsp paprika
- 1 tbsp garlic powder
- Optional: pinch of red pepper flakes
Instructions
- Cut the Cabbage: Remove the stems from the cabbage heads. Cut each head in half, then cut each half in half again to yield four thick slices about ¾ to 1 inch thick per head.
- Place on Parchment: Arrange the cabbage steaks on a baking sheet lined with parchment paper. Make sure to leave some space between each slice for even cooking.
- Season the Cabbage: Brush each cabbage steak generously with olive oil on the top side. Then sprinkle salt, garlic powder, and paprika evenly over them.
- Flip the Cabbage: Turn the cabbage steaks over carefully. Brush the other side with olive oil and season with salt, garlic powder, and paprika. Add a pinch of red pepper flakes to each steak if you like a little heat.
- Bake the Cabbage: Preheat your oven to 400°F (200°C). Bake the cabbage steaks on the prepared sheet for about 25 minutes. They are done when the edges are crispy and browned and the center is tender. Serve hot directly from the oven.
Notes
- Choose small to medium cabbage heads for optimal steak size and cooking consistency.
- Use parchment paper to prevent sticking and make cleanup easier.
- Adjust the seasoning quantities to taste or add other spices such as cumin or chili powder for variation.
- For extra crispy edges, broil the cabbage steaks for 1-2 minutes at the end of roasting, watching carefully to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
