Roasted Cabbage Steaks (Print Version)

Thick cabbage slices roasted until caramelized and tender, seasoned with aromatic garlic and spices for a simple yet impressive side.

# What You'll Need:

→ Vegetables

01 - 1 large green cabbage

→ Seasonings & Oil

02 - 3 tablespoons olive oil
03 - 1 ½ teaspoons kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika

→ Garnish

07 - 2 tablespoons chopped fresh parsley
08 - Lemon wedges

# How to Cook:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove any damaged outer leaves from the cabbage. Slice the cabbage from top to stem into 1-inch thick steaks.
03 - Arrange the cabbage steaks in a single layer on the prepared baking sheet.
04 - Brush both sides of each cabbage steak with olive oil.
05 - Sprinkle evenly with salt, pepper, garlic powder, and smoked paprika.
06 - Roast for 25–30 minutes, flipping halfway through, until the cabbage is golden brown and crispy on the edges but tender inside.
07 - Transfer to a serving platter. Garnish with chopped parsley and serve with lemon wedges, if desired.

# Expert Advice:

01 -
  • Its the dish that finally makes people understand why roasted vegetables taste completely different from steamed ones
  • You get that incredible sweet-savory flavor with about five minutes of active work
02 -
  • The stem holds the slices together so dont cut it off completely
  • Dont crowd the pan or the cabbage will steam instead of roast
03 -
  • Let the oven fully preheat before sliding in the pan for the best caramelization
  • Dont rush the flipping step halfway through both sides need that direct heat contact

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