Roasted Cabbage Steaks
Roasted cabbage steaks are one of my favorite ways to enjoy a head of cabbage. They can be served as a tasty side dish or a stand-alone meal with various toppings — a true meal prep ingredient!
Servings: 4 servings
Ingredients
- 1 head of cabbage
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Slice the cabbage. Preheat the oven to 400°F (200°C). Cut the bottom off the cabbage and stand it upright so that the flat end is on the cutting board. Cut the cabbage into 1-inch thick slices.
- Arrange on a baking sheet and season. Place the cabbage steaks in a single layer on a baking sheet. Brush the oil on both sides of the cabbage steaks and evenly sprinkle both sides with garlic powder, salt, and pepper.
- Cook until tender. Roast the cabbage steaks for 40 to 45 minutes, rotating the pan halfway through, until the edges are crispy and the center is tender.
Notes
- You'll usually get 4 good round pieces from a medium cabbage, and perhaps 1 or 2 small end pieces.
- Note that the cabbage steaks may look dry on the outside, but the inside will be soft and tender!
- Optional: In the last 5 minutes, you can add a sprinkle of freshly grated parmesan for a wonderful garlic parmesan flavor.
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 332mg | Potassium: 397mg | Fiber: 6g | Sugar: 7g | Vitamin A: 223IU | Vitamin C: 83mg | Calcium: 92mg | Iron: 1mg