Crispy Roasted Cabbage Steaks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium head of green cabbage
02 -
2 tablespoons olive oil
03 -
½ teaspoon salt
04 -
¼ teaspoon black pepper
05 -
1 clove garlic, finely minced
# Instructions:
01 -
Preheat the oven to 400°F.
02 -
Peel any dark or loose leaves from the head of cabbage. Cut and remove the bottom 1 inch from the stem end. Place the cabbage cut side-down on a cutting board and slice into ¾ to 1-inch steaks.
03 -
Line a large baking sheet with parchment paper and place the cabbage steaks in a single layer onto the pan.
04 -
Whisk together olive oil, salt, pepper, and minced garlic in a small bowl. Liberally brush the sauce onto both sides of the cabbage steaks until it is all used.
05 -
Bake the cabbage steaks in the preheated oven for 20-22 minutes, or until the edges begin to caramelize.
06 -
Serve the roasted cabbage steaks with additional salt and pepper, to taste.
# Notes:
01 -
Choose a head of cabbage that feels heavy for its size to avoid loose inner leaves falling apart during slicing.
02 -
Use your favorite herbs to adjust the seasoning and flavor of the dish.
03 -
Slice cabbage into steaks and whisk together the garlic sauce in advance. Store separately for up to 2-3 days before baking.
04 -
Store cooked steaks in a single layer in the refrigerator for up to 3-4 days or freeze for 3-4 months. Freezing may alter the texture.
05 -
Reheat in a 350°F air fryer for 3-5 minutes, bake in a 300°F oven for 5-8 minutes, or cook on a skillet over medium heat for a few minutes per side. Avoid microwaving to maintain texture.