Roasted Cabbage Steaks
User Reviews
5
Roasted Cabbage Steaks
Description
Roasted Cabbage Steaks begin with slicing a head of green cabbage into thick wedges about 3/4 to 1 inch wide. These are coated with olive oil infused with fresh pressed garlic or garlic powder and stirred together with dried marjoram, then seasoned with salt and freshly ground black pepper. The preparation focuses on evenly coating the cabbage to enhance flavor and promote browning.
Roasting at 425°F on a greased baking sheet encourages caramelization and tenderizes the cabbage without excessive sogginess. The first 15 minutes roast on one side, then flipping allows both sides to develop a golden to slightly charred crust while softening the interior. The texture is a blend of tender and crisp, with savory herb undertones. The optional parsley garnish adds a fresh note, while lemon wedges or crumbled bacon provide acidity and savoriness to complement the roasted flavors.
This dish can be served as a vegetable side for a variety of meals, offering a flavorful alternative to steamed or boiled cabbage. The seasoning and roasting technique create a dish with depth and rustic appeal.
A helpful tip is pressing the garlic through a fine mesh strainer to avoid burnt bits while roasting. Covering the cabbage with foil during the last roasting minutes can reduce charring if desired. Nutritional estimates exclude optional bacon additions.
Ingredients
- 1 (2 to 2 1/2 lb) head green cabbage sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
- 1/4 cup olive oil
- 3 cloves garlic or use 3/4 tsp garlic powder
- 1 tsp marjoram dried
- salt freshly ground
- black pepper freshly ground
- parsley for garnish (optional, minced, fresh
- lemon wedges for serving (optional, fresh, or crumbled bacon
Instructions
- Preheat oven to 425 degrees. Spray a 13 by 9-inch baking sheet with non-stick cooking spray. Tip: I like to use a dark baking sheet that encourages more browning if you have one.
- Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces.*
- Stir marjoram into oil, and garlic powder if you opted to use that instead of fresh garlic.
- Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper.
- Roast in preheated oven 15 minutes then carefully flip cabbage to opposite side and roast 10 to 15 minutes longer.**
- Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.
Notes
- Press fresh garlic through a fine mesh strainer to separate juice from solids and avoid burning garlic during high heat roasting.
- Use a dark baking sheet to encourage better browning on the cabbage steaks.
- Flip cabbage halfway through roasting for even cooking and caramelization on both sides.
- If you prefer less char, cover the cabbage with foil during the last 10 minutes.
User Reviews
Overall Rating
5
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