Q: Can I make these cabbage steaks ahead of time?

A: While they are best served fresh and hot, you can roast them ahead of time and reheat them in a 400°F oven for 10-15 minutes to crisp them back up. However, as noted in the recipe, leftover cabbage steaks will lose their crispiness by the following day.

Q: Can I use red cabbage instead of green cabbage?

A: Yes, you can use red cabbage. It will have a slightly different flavor and color, but the cooking method and timing remain the same.

Q: What can I serve with Oven Roasted Garlic Cabbage Steaks?

A: These cabbage steaks pair beautifully with roasted chicken, grilled fish, steak, or as a side dish to any hearty main course.

Oven Roasted Garlic Cabbage Steaks: Easy Cabbage Recipe

Name: Oven Roasted Garlic Cabbage Steaks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American / Healthy
Ingredients: 1 large head of green cabbage (approx. 2-3 lbs); 3 tablespoons olive oil (or avocado oil); 3 cloves garlic, minced (or 1 teaspoon garlic powder); ½ teaspoon salt (sea salt is best); ½ teaspoon freshly ground black pepper; ½ teaspoon paprika (optional, for color); Pinch of red pepper flakes (optional, for heat); 1 tablespoon fresh lemon juice; Fresh parsley, chopped (for garnish)

Ingredients

1 large head of green cabbage (approx. 2-3 lbs)

3 tablespoons olive oil (or avocado oil)

3 cloves garlic, minced (or 1 teaspoon garlic powder)

½ teaspoon salt (sea salt is best)

½ teaspoon freshly ground black pepper

½ teaspoon paprika (optional, for color)

Pinch of red pepper flakes (optional, for heat)

1 tablespoon fresh lemon juice

Fresh parsley, chopped (for garnish)

Instructions

1. **Preheat:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and grease it lightly.

2. **Prepare the Cabbage:** Remove the loose, tough outer leaves of the cabbage. Cut the very bottom of the stem off to create a flat base, but **do not** remove the core.

3. Stand the cabbage upright on its base. Slice it vertically into 1-inch thick rounds (‘steaks’). You should get 4-6 steaks depending on the size of the head. (Save the loose end pieces for coleslaw or stir-fry).

4. Place the cabbage steaks flat on the prepared baking sheet, spacing them apart slightly.

5. **Make the Garlic Oil:** In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, paprika, and red pepper flakes.

6. **Brush:** Generously brush the garlic oil mixture over the tops and sides of each cabbage steak. (If you have extra oil, carefully flip them and brush the bottoms, but top-only is usually fine).

7. **Roast:** Roast for 25–30 minutes, or until the center is tender when pierced with a knife and the edges are dark brown and crispy.

8. **Serve:** Remove from the oven. Drizzle the hot steaks with fresh lemon juice and garnish with chopped parsley. Serve warm.

Notes

The Core is Key: When slicing the cabbage, leave the core intact for the middle steaks. This holds the leaves together so the ‘steak’ doesn’t fall apart when you move it.

Flavor Variations: For a cheesy twist, sprinkle grated Parmesan cheese over the steaks during the last 5 minutes of roasting.

Crispy Edges: Don’t be afraid of the dark, charred edges! That caramelization provides the best flavor and texture contrast to the soft center.

Storage: Leftover steaks can be stored in the fridge for 3 days. Reheat in a skillet or oven to crisp them back up.

Author: Anna Lovae
Prep Time: 10
Cook Time: 30
Category: Side Dish
Method: Oven
Cuisine: American / Healthy
Diet: Vegan