Roasted Cabbage Steaks Recipe

Original Post: https://www.evolvingtable.com/?p=92641

4.80 from 5 votes

Roasted Cabbage Steaks Recipe

Baked in the oven, this Roasted Cabbage Steak recipe is crispy, caramelized, and so delicious. It's a quick and easy side dish that is also low-carb, Keto, Vegetarian, and Gluten-free.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings: steaks

Author: London Brazil

Ingredients

1 medium head of cabbage green
2 Tbsp. oil avocado or olive
½ tsp. salt
¼ tsp. black pepper
1 clove garlic crushed

Instructions

Prep the Cabbage: Preheat oven to 400 °F. Peel any dark or loose leaves from the head of cabbage. Cut and remove the bottom 1” from the stem end of the head. Place the cabbage cut side-down on a cutting board and slice into 3/4-1” steaks.
1 medium head of cabbage
Season the Cabbage: Line a large baking sheet with parchment paper and place steaks in a single layer onto the pan. Whisk together oil, salt, pepper, and garlic in a small bowl. Liberally brush the sauce onto both sides of the cabbage steaks until it is all used.
2 Tbsp. oil, ½ tsp. salt, ¼ tsp. black pepper, 1 clove garlic
Bake cabbage steaks in preheated oven for 20-22 minutes, or until the edges begin to caramelize.
Serve with additional salt and pepper, to taste. Enjoy!

Notes

Prep-Ahead Instructions:

Slice cabbage into steaks and whisk together the garlic sauce. Store them separately for up to 2-3 days until ready to bake.

Storage Directions:

Place steaks in a single layer in a large food storage container. Store in the refrigerator for up to 3-4 days. You can freeze these for up to 3-4 months, but the texture will definitely be affected. To avoid soggy cabbage steaks, pop them in a 350°F air fryer for 3-5 minutes, add them to a baking sheet and bake in the oven at 300°F for 5-8 minutes, or heat a large skillet over medium heat with a bit of oil or butter and cook for a few minutes per side. I do not recommend heating these in the microwave as they will get soggy.

Recipe Tips:

Check for bruises. Make sure you remove any loose or bruised leaves before cutting into steaks. These will get soggy in the oven and won't crisp up fully.
Buy big. Buying a 6-8 inch head of cabbage ensures you get thick slices that will fit on your baking sheet.
Buy heavy. Look for a head of cabbage that feels heavy for its size so loose inner leaves won't fall apart when cut into steaks.
Brush both sides. Ensure the top of bottom of the steaks are evenly covered in the garlic sauce before baking.
Skip the microwave. Avoid reheating leftovers in the microwave as this will inevitably make them soggy! Instead, opt to warm them up in an air fryer, the oven, or in a large skillet.

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