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Roasted Cabbage Steaks

Roasted Cabbage Steaks
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Roasted Cabbage Steaks are a simple, healthy, and delicious side dish featuring thick-cut cabbage rounds roasted to tender perfection inside with crispy, caramelized edges. Made with everyday ingredients like olive oil and spices, this versatile recipe is quick to prepare and pairs well with a variety of main dishes, making it a flavorful and nutritious addition to any meal.

Ingredients

Scale

Main Ingredients

  • 1 firm, dense head of cabbage (green or pointed cabbage recommended)
  • 2–3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)

Optional Variations

  • Pinch of chili flakes or cayenne pepper (for a spicy kick)
  • Fresh rosemary, thyme, or oregano (for herb infusion)
  • Grated Parmesan or nutritional yeast (for cheesy finish)
  • Soy sauce and sesame seeds (for Asian-inspired flavor)
  • Maple syrup and apple cider vinegar (for vegan glaze)

Instructions

  1. Prepare the Cabbage: Remove any wilted or damaged outer leaves from the cabbage. Slice the cabbage into 1 to 1 1/2-inch thick rounds to create ‘steaks’ that hold together without falling apart. Pat each slice dry thoroughly with a kitchen towel to remove excess moisture and help achieve crispiness during roasting.
  2. Season Generously: Place the cabbage steaks on a baking sheet lined with parchment paper or a silicone mat. Brush both sides of each steak with olive oil. Evenly sprinkle salt, freshly ground black pepper, garlic powder, and smoked paprika over all sides. This seasoning enhances the cabbage’s natural sweetness and promotes golden, caramelized edges.
  3. Roast to Perfection: Preheat your oven to 425°F (220°C). Arrange the cabbage steaks so they are not overcrowded to allow for proper air circulation. Roast them for 20 to 25 minutes, flipping carefully halfway through using a thin spatula to maintain their shape. The steaks should be tender inside with crispy, caramelized edges on both sides.
  4. Serve and Enjoy: Let the roasted cabbage steaks rest for a couple of minutes after removing them from the oven to deepen the flavors. Add additional seasoning or garnishes such as fresh herbs, lemon juice, or balsamic glaze if desired, and serve warm or at room temperature.

Notes

  • Choose a firm cabbage with tight leaves such as green or pointed cabbage for best results; Napa cabbage can be used for a softer texture.
  • Pat cabbage slices dry thoroughly to ensure crispy edges instead of soggy steaks.
  • Roast at a high temperature (425°F) to quickly caramelize without drying out the cabbage.
  • Flip the steaks gently halfway through cooking with a thin spatula to keep them intact.
  • Avoid overcrowding the baking sheet to allow even roasting and crispiness.
  • Experiment with different seasonings such as fresh herbs, citrus zest, or chili flakes to customize the flavor.
  • Roasted cabbage steaks can be stored in an airtight container for up to 3 days in the refrigerator and reheated in the oven or pan-fried to restore crispiness.
  • Freezing is possible but may impact texture; freeze tightly wrapped and use within 1 month.

Nutrition

Keywords: roasted cabbage steaks, roasted vegetables, healthy side dish, vegetarian, vegan option, simple recipe

Find it online: https://elenaglam.com/roasted-cabbage-steaks/