Ingredients
Scale
- 2 small cabbage heads
- 1 tbsp garlic powder
- 3 tbsp olive oil
- 2 tsp paprika
- ½ tsp salt, or to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and set it aside.
- Prepare the cabbage by removing any loose or damaged outer leaves. Place each cabbage head upright on a cutting board and slice from top to bottom into 1-inch thick steaks. You should get about 3 to 4 steaks per head.
- Make the seasoning oil by whisking together the olive oil, garlic powder, paprika, and salt in a small bowl until well combined.
- Arrange the steaks in a single layer on the prepared baking sheet, leaving a little space between each one so they roast rather than steam.
- Brush one side of each cabbage steak generously with the seasoned oil mixture, making sure to coat all the way to the edges.
- Flip each steak carefully and brush the other side with the remaining oil mixture.
- Roast in the oven for 25 to 30 minutes, until the bottom is deep golden brown and the edges are starting to crisp up.
- Flip the steaks once using a flat spatula, then return to the oven for another 10 to 15 minutes until the other side is equally browned and the center is fork-tender.
- Remove from the oven and let them rest for 2 minutes. Serve hot, with a squeeze of fresh lemon juice if you like a bright finish.
Notes
- Pick a firm, heavy cabbage. A tight, compact head holds together much better when sliced and roasted. Loose, leafy cabbages like Napa or Savoy tend to fall apart.
- Don’t skip the oil on both sides. The oil is what gives each steak that golden color and helps the seasoning stick rather than burn.
- Give them space on the pan. Crowded steaks steam instead of roast. Use two baking sheets if needed.
- Don’t move them around. Let them sit undisturbed until it’s time to flip. Moving them too early causes the leaves to separate.
- Red cabbage works too. It takes a few extra minutes but roasts up beautifully with a slightly earthier flavor.
- Make ahead tip. You can slice and season the cabbage steaks up to 24 hours in advance and store them covered in the fridge until ready to roast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting (Oven)
- Cuisine: American
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg