Roasted Cabbage Steaks Recipe

I totally dig these roasted cabbage steaks: a rustic, no-fuss delight boasting a perfect blend of olive oil, garlic, and red pepper accents. Each bite offers satisfying crunch and a delightful kick. This dish has become my ultimate comfort food, effortlessly elevating any meal with absolutely irresistible bold, simple flavors.

I’ve always been a fan of simple recipes that are both nutritious and tasty. This recipe for Roasted Cabbage Steaks is one of my favorites because it uses just six ingredients and delivers a punch of flavor with every bite.

I like to start with one medium head of cabbage, cut into thick steaks so they hold up well in the oven. I also use 3 tablespoons of olive oil to help bring out the natural sweetness of the cabbage, along with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder and a pinch of red pepper flakes for a bit of heat.

This roast cabbage recipe is full of vitamins and fiber, making it a healthy option that leaves you feeling satisfied. I’ve found that recipes like this let me experiment with different cabbage steak meal ideas while keeping it easy to prepare and fun to eat.

Why I Like this Recipe

I like this recipe because it’s super simple to make even when i’m in a rush. I really appreciate that i don’t have to hunt for fancy ingredients, just a cabbage and some common spices and olive oil is enough for a tasty meal. I also love how the edges get crispy and the seasoning really brings out a nice kick without overpowering the natural flavor of the cabbage. Another big reason is that it feels like a healthy choice that doesn’t sacrifice flavor, which is perfect cause i wanna eat better without feeling bored. Lastly, i enjoy that the process is laid back and forgiving, so even if i mess up a little, it still turns out good every time.

Ingredients

• Cabbage is packed with fiber and vitamins, and it provides a crisp, healthy crunch.
• Olive oil offers robust healthy fats that help roast vegetables and add rich flavors.
• A pinch of salt enhances flavors and balances every ingredient to make the dish pop.
• Ground black pepper gives a slight heat and aromatic kick that awakens your palate.
• Garlic powder adds deep, savory flavor and a mildly spicy hint that elevates the meal.
• Red pepper flakes bring a fiery punch and subtle heat that livens up each bite.

Ingredient Quantities

• 1 medium head of cabbage, cut into thick steaks
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• A pinch of red pepper flakes

How to Make this

1. First, preheat your oven to 425°F so it’s ready when you are.

2. Carefully cut the cabbage into thick steaks, trying to keep them as even as possible.

3. Lay the cabbage steaks out on a baking sheet in a single layer, leaving enough space between each piece.

4. Drizzle the olive oil evenly over the cabbage steaks, using a brush or your hands to spread it out.

5. Sprinkle salt, black pepper, garlic powder, and red pepper flakes over both sides of the cabbage steaks.

6. Let the steaks sit for a couple minutes so the oils and spices can start to mix in.

7. Place the baking sheet in the oven and roast for about 25 minutes.

8. After 12-13 minutes, flip the cabbage steaks over to make sure both sides get crispy.

9. Check them around the 25-minute mark, and if they still need a bit of time, don’t be afraid to roast for a few extra minutes.

10. Once they look nicely browned and crisp along the edges, take them out, let them cool a little, and enjoy while warm!

Equipment Needed

1. Oven – for preheating and roasting the cabbage steaks
2. Baking sheet – to spread out the cabbage in a single layer
3. Sharp knife – for cutting the cabbage into thick, even steaks
4. Cutting board – to safely chop the cabbage
5. Measuring spoons – to accurately add olive oil, salt, pepper, garlic powder, and red pepper flakes
6. Basting brush (or your hands) – for drizzling and spreading olive oil evenly
7. Tongs or spatula – to flip the cabbage steaks during roasting
8. Oven mitts – for safely removing the hot baking sheet from the oven

FAQ

• Q: What exactly are cabbage steaks?
  
  A: They are simply thick slices of cabbage that gets roasted until it’s tender with a slightly crispy edge.
• Q: How do I make sure they get crispy?
  
  A: Make sure your oven is preheated to 400°F and brush the cabbage goodly with olive oil so they can crisp up nicely.
• Q: Can I experiment with other spices?
  
  A: Yes, you can add extra spices like smoked paprika or even a bit of cumin if you wanna change the flavor a bit.
• Q: Should I flip the cabbage steaks during roasting?
  
  A: Yes, flipping them halfway helps them brown evenly on both sides.
• Q: How long should I roast the cabbage steaks?
  
  A: They usually take around 25 to 30 minutes, but keep an eye on them to avoid any burning.

Roasted Cabbage Steaks Recipe Substitutions and Variations

• Olive oil: You can use avocado oil or even melted coconut oil if you’re lookin for something a bit different.
• Salt: Try substituting kosher salt or sea salt if you dont have regular table salt on hand.
• Black pepper: Sometimes white pepper works too, especially if you dont like those little specks in your dish.
• Garlic powder: Fresh minced garlic or garlic salt (just be sure to reduce other salt) is a good swap.
• Red pepper flakes: If you’re out, a small dash of cayenne pepper can bring the heat just as well.

Pro Tips

1. Try to cut the cabbage into steaks that are about the same thickness so they cook evenly. If some pieces are way thicker than others, some end up raw and others overdone.
2. Make sure your oven is fully heated before you put the cabbage in it. It may sound obvious but a hot oven from the start really helps to get that crispy edge you want.
3. If you wanna boost the flavor, don’t be afraid to sprinkle a bit more of your favorite spices on one side after flipping. Sometimes a little extra pinch really brings out the taste.
4. Laying the steaks on parchment paper can save you a headache with cleanup and may help the cabbage cook more evenly since it won’t stick to the baking sheet.