Cabbage Steaks
These Cabbage Steaks are incredibly simple and delicious! Seasoned with oil, garlic, and paprika, this vegetarian side dish comes out of the oven tasting perfectly tender and caramelized after just 30 minutes.
Servings: 6 servings
Calories: 167kcal
Ingredients
- ⅓ cup olive oil plus 1 tablespoon for baking sheet
- 1 head green cabbage dark loose leaves removed and cut into 1/2 inch rounds
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Optional Toppings
- ¼ cup panko
- ¼ cup fresh herbs finely chopped
- 3 tablespoons parmesan cheese freshly grated
Instructions
- Preheat oven to 400ºF. Preheat the oven to 400F. Add parchment paper to a baking sheet.
- Peel off any wilted cabbage leaves. Trim just the end of the stem to remove any brown or dry parts, leaving the full stem intact. You need the stem to keep the slices together. Slice cabbage into ½ inch rounds.
- In a small bowl mix olive oil with spices and salt.
- Brush olive oil mixture on both sides of the cabbage. Lay on the baking sheet and bake for 15 minutes. Flip and cook for an additional 10-15 minutes.
- While the cabbage is cooking, toast the panko crumbs in a small pan until golden brown. Move constantly so they don’t burn. Add salt, garlic powder, and smoked paprika. Mix to combine. Turn off heat. Remove from heat and let cool. Add freshly chopped herbs and cheese, toss together.
- Remove the cabage from oven.
- Top cabbage with toppings. Enjoy while warm.
Notes
- Choose a firm cabbage. Look for a fresh, tightly packed head of green cabbage. Firm leaves hold together better during slicing and roasting.
- Keep the core intact. Trim only the dry end of the stem when preparing the cabbage. The core helps hold the steaks together while they roast.
- Slice evenly. Cut the cabbage into ½-inch-thick rounds so they cook at the same rate. Thicker slices may need a few extra minutes in the oven.
- Season both sides. Brush the olive oil and spice mixture generously over both sides of each cabbage steak. This helps the edges caramelize and ensures every bite is flavorful.
- Don't overcrowd the pan. Arrange the cabbage steaks in a single layer with space between each slice. Use two baking sheets if needed to prevent steaming.
- Flip carefully. Use a wide spatula to gently turn the cabbage steaks halfway through roasting. This helps both sides develop golden, crispy edges without falling apart.
- Watch the edges. Cabbage steaks are ready when the edges are golden brown and the centers are fork-tender. Keep an eye on them during the last few minutes to prevent burning.
- Toast the breadcrumbs. Stir the panko constantly in a dry skillet until golden brown. Let it cool slightly before mixing in the Parmesan and fresh herbs.
- Add toppings just before serving. Sprinkle the toasted panko, Parmesan, and herbs over the cabbage while it's warm. Adding them at the end keeps the breadcrumbs crispy and the herbs fresh.
- Prep ahead. Slice the cabbage and mix the seasonings a day in advance. Store them separately in the refrigerator, then brush and roast when ready to serve.
- Store leftovers properly. Keep leftover cabbage steaks in an airtight container in the refrigerator for 3 to 5 days. Store the crunchy toppings separately to prevent them from getting soggy.
- Reheat in the oven. Warm leftover cabbage steaks at 350°F until heated through. The oven helps restore some of their crispy edges better than the microwave.
Nutrition
Calories: 167kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 475mg | Potassium: 292mg | Fiber: 4g | Sugar: 5g | Vitamin A: 543IU | Vitamin C: 59mg | Calcium: 100mg | Iron: 1mg