Cabbage Steaks

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Cabbage steaks turn a simple cruciferous vegetable into a hearty, caramelized main or side dish. Roasting thick slabs of cabbage at high heat creates crispy, charred edges while keeping the center tender and sweet.

Prep & Cooking Overview

  • Prep time: 10 minutes
  • Cook time: 25–30 minutes
  • Yield: 4 servings

Ingredients

  • 1 large head of green or red cabbage
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried Italian seasoning
  • Salt and freshly cracked black pepper to taste
  • Optional toppings: Lemon juice, freshly grated Parmesan cheese, chopped parsley, or crushed red pepper flakes

Instructions

  1. Prep the Oven & Pan: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with oil.
  2. Slice the Cabbage: Trim away any loose, damaged outer leaves. Stand the cabbage stem-side down on a cutting board. Using a sharp chef’s knife, slice the head vertically into thick slabs (about 3/4-inch to 1-inch thick). Keep the core intact at the bottom so the slices hold their shape.
  3. Mix the Seasoned Oil: In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, onion powder, Italian seasoning, salt, and black pepper.
  4. Season the Steaks: Lay the cabbage slabs flat on the prepared baking sheet. Generously brush both sides of each steak with the seasoned oil mixture.
  5. Roast to Perfection: Roast in the oven for 25 to 30 minutes, flipping gently halfway through, until the edges are deep golden-brown and crispy, and the centers are tender when pierced with a fork.
  6. Garnish & Serve: Remove from the oven, squeeze fresh lemon juice over the top, and finish with grated Parmesan or chopped fresh herbs if desired.

Pro Tips for Success

  • Keep the Core: The core acts as the anchor holding the leaves together. Slice directly through the core to create stable “steaks.” (Save any loose outer leaves to roast as crispy cabbage chips!)
  • Don’t Crowded the Pan: Leave a little space between each slab on the baking sheet so they roast and caramelize rather than steam.

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