Description
Deliciously seasoned roasted cabbage steaks with a crispy exterior and tender center, perfect as a snack or a side dish.
Ingredients
Scale
Main Ingredients
- 2 small cabbage heads
Seasonings
- 3 tbsp. olive oil
- ½ tsp. salt or to taste
- 2 tsp. paprika
- 1 tbsp. garlic powder
- Pinch of red pepper flakes (optional)
Instructions
- Prepare the cabbage: Cut the stems off the cabbage heads and then cut each head in half, then in half again. You should have four thick cabbage slices approximately ¾ to 1 inch thick from each head.
- Arrange on baking sheet: Place the cabbage steaks on a parchment-lined baking sheet with space between each slice to ensure even cooking.
- Season one side: Brush the cabbage steaks thoroughly with olive oil. Generously sprinkle salt, garlic powder, and paprika over them.
- Season the other side: Flip the cabbage steaks and repeat the brushing and seasoning. Add a pinch of red pepper flakes on each steak if desired.
- Bake: Preheat the oven to 400°F. Bake the cabbage steaks for about 25 minutes until the leaves are browned, edges are crispy, and centers are tender.
- Serve: Serve the cabbage steaks hot directly from the oven.
Notes
- These cabbage steaks make a great snack on their own or can be served as a side dish.
- Pair with your favorite pasta and sauce for a hearty meal.
- They complement various grains such as quinoa, bulgur, millet, barley, farro, or wheat.
- Topped with sautéed diced tofu, they make a nutritious vegetarian option.
- Serve alongside other veggies like riced cauliflower, roasted eggplant, or sautéed mushrooms for variety.
- To store, let cool and refrigerate in a sealed container for up to 3 days.
- Reheat by microwaving for a few minutes or warming in a 350°F oven until hot.
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
