Description
Deliciously simple and healthy roasted cabbage steaks seasoned with garlic oil and sea salt, roasted to caramelized perfection. This easy recipe creates tender cabbage with crispy edges, perfect as a vegan side dish or light main course served with a squeeze of fresh lemon.
Ingredients
Scale
Vegetables
- 1 medium green cabbage
Seasonings and Oils
- Extra-virgin olive oil, for brushing (about 2 tablespoons)
- Garlic powder, 1 teaspoon
- Sea salt, 1 teaspoon, plus more for seasoning
- Freshly ground black pepper, to taste
To Serve
- Lemon wedges, for squeezing
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare the Cabbage: Remove the outer leaves of the cabbage that may be damaged or dirty, then slice the cabbage into 1-inch thick steaks. Carefully trim the core so that the slices hold together and remain stable on the baking sheet.
- Make the Garlic Oil: In a small bowl, combine extra-virgin olive oil with garlic powder and sea salt to create a flavorful garlic oil for brushing the cabbage.
- Brush and Arrange: Generously brush both sides of each cabbage steak with the garlic oil mixture. Arrange the steaks in a single layer on the prepared baking sheet, ensuring they have enough space for even roasting.
- Roast the Cabbage: Place the baking sheet in the oven and roast for 30 to 40 minutes, flipping the cabbage steaks halfway through cooking. Roast until the edges are nicely caramelized and browned, and the centers are tender when pierced with a fork.
- Season and Serve: After roasting, season the cabbage steaks with freshly ground black pepper and additional salt to taste if desired. Serve hot with lemon wedges on the side for squeezing over the top to add a bright citrus flavor.
Notes
- Make sure to cut the cabbage into thick, 1-inch steaks so they hold together while roasting.
- Flipping halfway is essential to get even caramelization on both sides.
- You can customize the seasonings by adding smoked paprika or chili flakes for extra flavor.
- Leftover roasted cabbage steaks can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
