Description
Oven Roasted Garlic Cabbage Steaks transform humble cabbage into golden, crispy-edged slabs infused with rich garlic flavor—a surprisingly addictive and versatile vegetarian dish.
Ingredients
- 1 large green cabbage, sliced into 1-inch thick steaks
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- Optional: 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C). Remove any wilted outer leaves from the cabbage, rinse, and pat dry. Slice into 1-inch thick steaks.
- Lay cabbage steaks on a parchment-lined baking sheet. In a small bowl, mix olive oil and minced garlic.
- Brush both sides of each cabbage steak with the garlic oil mixture. Sprinkle evenly with salt, pepper, and paprika.
- Roast in the oven for 25–30 minutes, flipping halfway through, until edges are crisp and centers are tender. Watch closely near the end for perfect caramelization.
- Remove from oven and sprinkle with fresh parsley and additional black pepper if desired. Serve hot for best texture.
Notes
- Garnish with parsley, chives, lemon juice, balsamic glaze, or toasted nuts.
- Serve alongside mashed potatoes, quinoa, grilled meats, or tofu.
- Use leftover cabbage steaks in pasta dishes, sandwiches, or as toast toppings.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooked steaks between parchment layers in a container for up to 1 month.
- Reheat in a 400°F oven for 8–10 minutes to restore crispiness; avoid microwaving for best texture.
- Red cabbage can be used as a colorful alternative—watch cook time closely.
- Garlic powder can substitute fresh garlic in a pinch—use about 1/2 tsp per steak.
- Cut cabbage into 1-inch thick slices for the ideal texture balance.
- Grill steaks for a smoky version—just brush with garlic oil and cook over medium-high heat.
