Description
Easy roasted cabbage steaks that are crispy on the edges, tender inside, and flavored with garlic, olive oil, and optional spices for a simple vegetarian side dish.
Ingredients
- 1 medium head green cabbage
- 3 tbsp olive oil
- 3 cloves garlic, minced or made into a paste
- 1 tsp dried fennel seeds (optional)
- ½ tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Optional garnishes: fresh chives, crumbled blue cheese, toasted nuts
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Remove any loose or discolored outer leaves from the cabbage. Slice the cabbage crosswise into ½ to 1-inch thick ‘steaks’ or rounds, ensuring the core holds the leaves together.
- In a small bowl, combine the olive oil, minced garlic, optional fennel seeds, and optional smoked paprika. Season with salt and pepper.
- Arrange the cabbage steaks in a single layer on the prepared baking sheet. Brush each side of the cabbage steaks generously with the olive oil mixture.
- Roast for 25 minutes, or until the edges touching the baking sheet begin to turn golden brown.
- Carefully flip the cabbage steaks using a metal spatula. Return to the oven and roast for another 20-25 minutes, or until the cabbage is tender and the edges are caramelized and slightly crispy.
- Serve warm, optionally topped with fresh chives, crumbled blue cheese, or toasted nuts for added texture and flavor.
Notes
- Optional spices like fennel seeds and smoked paprika add extra flavor but can be omitted for a simpler version.
- Use a sharp knife to slice the cabbage evenly for uniform cooking.
- This recipe is naturally gluten-free and can be made vegan by skipping the blue cheese garnish.