Ingredients
Ingredients
- 2 small cabbage heads
- 3 tbsp olive oil
- 1/2 tsp salt (or to taste)
- 2 tsp paprika
- 1 tbsp garlic powder
- Optional: pinch of red pepper flakes per cabbage steak
Instructions
- Cut the Cabbage: Remove the stems from the cabbage heads. Then cut each head in half, and cut those halves in half again to form four thick slices per head, each about ¾ to 1 inch thick.
- Place on Parchment: Arrange the cabbage steaks on a baking sheet lined with parchment paper, spacing them evenly to ensure they cook uniformly.
- Season the Cabbage: Brush both sides of each cabbage steak with olive oil. Generously sprinkle salt, garlic powder, and paprika on each side. Optionally, add a pinch of red pepper flakes for some heat.
- Flip the Cabbage: Turn each cabbage steak over, then repeat the brushing and seasoning process for the other side to ensure full flavor coverage.
- Bake the Cabbage: Preheat the oven to 400°F (200°C). Bake the cabbage steaks for about 25 minutes until the leaves are nicely browned, edges are crispy, and the centers are tender. Serve warm.
Notes
- Use firm, fresh small cabbages for easier slicing and the best texture.
- Parchment paper helps prevent sticking and makes cleanup easier.
- Adjust seasonings according to your taste preference.
- Optionally add a squeeze of lemon juice after roasting to brighten the flavors.
- Leftover cabbage steaks can be refrigerated for up to 3 days and reheated in the oven or skillet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
