Simple Roasted Cabbage Steaks (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 small cabbage heads
02 -
3 tablespoons olive oil
03 -
½ teaspoon salt (or to taste)
04 -
2 teaspoons paprika
05 -
1 tablespoon garlic powder
06 -
Pinch of red pepper flakes (optional)
# Instructions:
01 -
Cut the stems off your cabbage heads and slice each one in half, then in half again. You want four thick slices from each head, roughly ¾ to 1 inch thick.
02 -
Place your cabbage steaks on a parchment-lined baking sheet, giving them some breathing room so they cook evenly.
03 -
Brush the cabbage generously with olive oil, making sure to coat them well. Sprinkle with salt, garlic powder, and paprika.
04 -
Flip the cabbage over and repeat the seasoning process. Add a little pinch of red pepper flakes to each steak if you'd like some heat.
05 -
Bake in a preheated 400°F oven for about 25 minutes. You'll know they're done when the edges get crispy, the leaves turn a nice brown, and the centers become tender. Serve them hot straight from the oven.
# Notes:
01 -
These cabbage steaks make a delicious snack on their own or can be enjoyed alongside pasta, grains like quinoa or bulgur, topped with sautéed tofu, or paired with other vegetables like riced cauliflower or roasted eggplant.
02 -
To store leftovers, let the cabbage steaks cool completely, then place in an airtight container and refrigerate for up to 3 days. Reheat in the microwave for a few minutes or warm in a 350°F oven until heated through.