Roasted Cabbage Steaks (Printer-Friendly)
Thick cabbage slices roasted until golden and caramelized with garlic, smoked paprika, and olive oil for a tender, flavorful side.
# What You'll Need:
→ Vegetables
01 - 1 large green cabbage, sliced into 1-inch thick steaks
→ 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 Make It:
01 - Preheat your 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, ensuring they don't overlap.
04 - Brush both sides of each cabbage steak generously with olive oil using a pastry brush.
05 - Sprinkle the steaks evenly with kosher salt, black pepper, garlic powder, and smoked paprika, coating both sides.
06 - Roast for 25 to 30 minutes, flipping the cabbage steaks halfway through cooking, until golden brown and crispy on the edges while remaining tender inside.
07 - Transfer to a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The humble cabbage transforms into something sweet, savory, and surprisingly luxurious
- Its incredibly simple yet impresses everyone who tries it
02 -
- Flipping halfway through is non negotiable for getting those caramelized crispy edges on both sides
- Letting the cabbage cool for just a few minutes after roasting helps the texture set and improves the eating experience
03 -
- Dont crowd the baking sheet or the cabbage will steam instead of roast and youll miss out on those crispy caramelized edges
- If your paprika is old, give it a quick toast in a dry pan first to wake up those essential oils