These Crispy Oven Roasted 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.
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
Storing: These are best served hot and fresh, but if you don't finish them all they can be stored in the fridge and reheated. Refrigerate: These cabbage steaks will keep well in the fridge for 3 - 5 days in a sealed container. Reheating: Reheat the cabbage in the microwave for about 2 minutes or bake at 350° F for about 10 - 15 minutes until warm.