cabbage steaks
Cabbage steaks are a delicious and nutritious way to enjoy this versatile vegetable. Roasted or grilled, they can be seasoned in a variety of ways to suit your taste. This recipe features a simple combination of olive oil, spices, and a sprinkle of parmesan cheese for added flavor.
Equipment
- 1 cutting board
- 1 chef's knife
- 1 baking sheet
- 1 parchment paper optional
- 1 brush or spoon for oiling
- 1 measuring spoons
- 1 oven or grill
Ingredients
- 1 medium head green cabbage Approximately 2-3 pounds.
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese Optional.
- as needed for garnish fresh parsley Optional.
Instructions
- Preheat your oven to 400°F (200°C). If grilling, preheat the grill to medium heat.
- Rinse the cabbage under cool water and remove any damaged outer leaves.
- Place the cabbage on a cutting board and carefully slice it into 1-inch thick steaks.
- Arrange the cabbage steaks on a baking sheet lined with parchment paper for easy cleanup.
- In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and black pepper.
- Brush or spoon the oil mixture generously over each cabbage steak, ensuring they are well-coated.
- If using parmesan cheese, sprinkle it over the cabbage steaks at this point.
- Roast the cabbage in the oven for 20-25 minutes or grill for about 8-10 minutes on each side, until they are tender and starting to caramelize.
- Once cooked, remove the cabbage steaks from the oven or grill and let them cool for a couple of minutes.
- Serve warm, garnished with fresh parsley if desired.
Notes
Feel free to customize the seasoning based on your preference; chili powder, Italian herbs, or lemon zest are great alternatives.
Leftover cabbage steaks can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven.