Description
This Roasted Cabbage Steaks recipe offers a simple and flavorful way to enjoy cabbage, featuring thick slices roasted to golden perfection with a savory blend of olive oil, paprika, garlic powder, and salt. Perfect as a hearty side or a light vegetarian main, these cabbage steaks are tender on the inside with crisp, caramelized edges.
Ingredients
Ingredients
- 1 small cabbage head
- ¼ cup olive oil
- ½ tsp salt (or more to taste)
- 2 tsp paprika
- 1 tbsp garlic powder
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Cabbage: Carefully remove any loose or damaged outer leaves from the cabbage. Slice the cabbage head into thick slices approximately 1 to 1.5 inches thick to create cabbage steaks.
- Make Seasoning Mixture: In a small bowl, whisk together the olive oil, salt, paprika, and garlic powder until fully combined to create a flavorful seasoning mix.
- Coat Cabbage Steaks: Arrange the cabbage steaks on the prepared baking sheet and generously brush both sides of each slice with the seasoned olive oil mixture, ensuring even coverage.
- Roast: Place the baking sheet in the preheated oven and roast the cabbage steaks for 30 to 35 minutes, or until the edges turn golden brown and the centers become tender.
- Check Tenderness: Test the cabbage steaks by piercing them with a fork or knife. If they need more cooking, roast for an additional 5 to 10 minutes until perfectly tender.
- Serve: Remove the roasted cabbage steaks from the oven and serve hot as a delicious side dish or a light vegetarian main course.
Notes
- Adjust salt according to your taste preference.
- You can experiment with other spices such as cumin or chili powder for different flavor profiles.
- For added texture, sprinkle some grated Parmesan or nutritional yeast before roasting (optional, depending on diet).
- Leftover cabbage steaks can be stored in the refrigerator for up to 3 days and reheated in the oven or a skillet.
- Use fresh, firm cabbage heads for the best results.
