Ingredients
Equipment
Method
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Remove the loose outer leaves from the cabbage. Slice the cabbage from top to bottom into 1-inch thick steaks, keeping the core intact to hold the slices together.
- Arrange the cabbage steaks on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, kosher salt, and black pepper.
- Roast in the preheated oven for 30 minutes, flipping halfway through, until the edges are crispy and the center is tender.
Notes
- Storage: Leftover Cabbage Steaks can be kept in the fridge for up to three days. Store them in an airtight container to maintain freshness.
- Freezing: You can freeze Cabbage Steaks before roasting. Just ensure they are well-wrapped to avoid freezer burn, and roast directly from frozen.
- Pairing: These steaks pair beautifully with grilled vegetables, a fresh salad, or even as a side next to your favorite protein.
- Seasonal Variations: During different seasons, consider adding seasonal spices or sides. In fall, a sprinkle of nutmeg could be delightful.
- Garnishing: Top your Cabbage Steaks with a drizzle of balsamic glaze or a sprinkle of freshly grated Parmesan (if not vegetarian) for added flavor.
- Serving Ideas: Serve as a standalone dish or as part of a larger meal. They make a great addition to a barbecue or a cozy family dinner.