Roasted Cabbage Steaks make for an excellent meatless main or side dish to steak, chicken or your St. Patrick’s Day corned beef. Cabbage is sliced, seasoned and roasted until caramelized. Serves 4 to 6 in under 30 minutes.
Roasted cabbage steaks are delicious and is one of my favorite ways to prepare cabbage. It’s as simple as slicing the cabbage about 1/2-inch thick slices, brush with olive oil, season and slip into a hot oven. The edges get crispy and caramelized, adding a ton of flavor to the humble vegetable.
I serve them with grilled steak or chicken, but around this time of year it’s also great with corned beef. I love a good boiled dinner, but sometimes I like the textural difference that roasted cabbage brings to the plate.
And it’s pretty.
To Make These Roasted Cabbage Steaks You Will Need:
- 1 head of cabbage.
- extra light olive oil
- kosher salt
- freshly ground black pepper
The size does matter, the larger head of cabbage would mean more time it could take to roast. Alternatively, the small to medium head of cabbage will take about 20 to 25 minutes so I tend to steer clear of massive heads of cabbage when wanting to roast them.
However, feel free to spice these up with garlic and onion powder, paprika or any other spices that would work with your main dish.
First peel and discard any tough outer leaves before slicing the cabbage into 1/2-inch thick slices or steaks.
Next, brush a rimmed, metal baking sheet with olive oil (or coat with olive oil spray). Then arrange the sliced cabbage steaks, brush with olive oil and season with kosher salt and freshly ground black pepper – or any other seasoning you prefer. I eyeball these measurements.
Roast the cabbage steaks in a hot 400° oven for 20 to 25 minutes, rotating the pan halfway through roasting.
Tender, flavorful and SO easy! It’s the kind of recipe I love and I hope you will too!
That’s it! Once the outer edges are golden and crispy, these roasted cabbage steaks are done.
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