Description
This Easy Roasted Cabbage Steaks recipe is a simple, flavorful side dish perfect for any meal. Thick slices of cabbage are seasoned with olive oil, garlic powder, smoked paprika, salt, and pepper, then roasted to golden perfection. Optionally topped with melted Parmesan cheese, these crispy roasted cabbage steaks make a delicious and healthy addition to your dining table.
Ingredients
Scale
Vegetables
- 1 head of cabbage, cut into 1-inch thick slices
Seasonings & Oils
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Optional Toppings
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the cabbage steaks evenly.
- Prepare Cabbage Slices: Cut the whole head of cabbage into 1-inch thick slices to create the ‘steaks’. Arrange them spaced out on a baking sheet for even cooking.
- Season the Cabbage: Drizzle the cabbage slices evenly with olive oil. Then, sprinkle salt, pepper, garlic powder, and smoked paprika over each slice for flavor.
- Roast the Cabbage: Roast in the preheated oven for 25-30 minutes, flipping the slices halfway through to ensure each side turns golden brown and crispy.
- Add Parmesan (Optional): If using Parmesan, sprinkle it on top of the cabbage steaks after flipping or once the initial roasting is almost done. Return to the oven for an additional 5 minutes until the cheese melts and browns slightly.
- Serve: Remove from the oven and serve the roasted cabbage steaks warm as a healthy and tasty side dish.
Notes
- For extra crispiness, use a convection oven if available, or broil briefly at the end while watching carefully to avoid burning.
- Try adding other spices like chili flakes or onion powder for a different flavor twist.
- Use vegan Parmesan or nutritional yeast as a substitute to keep the recipe vegan.
- Leftover roasted cabbage can be refrigerated and reheated in the oven or air fryer for best texture.
