Roasted Cabbage Steaks
Transform humble cabbage into a culinary delight with these incredibly flavorful Roasted Cabbage Steaks. Roasted to perfection, each slice develops beautifully caramelized edges and a tender, melt-in-your-mouth center, seasoned with a blend of savory spices. This versatile dish is simple to prepare yet delivers a surprisingly gourmet experience, perfect as a vibrant side or a satisfying vegetarian main.
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
40-45 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Achieves a delightful balance of crispy, caramelized edges and a tender, sweet interior.
- Incredibly simple to prepare with minimal effort and common pantry staples.
- Highly versatile, serving as a robust side dish or a satisfying vegetarian main.
- A healthy and flavorful way to enjoy a nutrient-rich vegetable.
- Ready from prep to plate in under an hour, perfect for weeknight meals.
Ingredients
- 2 small cabbage heads (approximately 1 kilogram or 2.2 pounds total)
- 45 milliliters (3 tablespoons) olive oil
- 2.5 grams (½ teaspoon) fine sea salt, or to taste
- 4 grams (2 teaspoons) smoked paprika
- 6 grams (1 tablespoon) garlic powder
- Pinch of red pepper flakes (optional, for a touch of heat)
Instructions
- Prepare the Cabbage. Begin by carefully removing any loose or tough outer leaves from each cabbage head. With a sturdy chef's knife, trim off the bottom stem of each cabbage. Stand each cabbage upright and slice it in half lengthwise through the core. Then, cut each half in half again, creating four thick 'steaks' from each head, roughly 2-2.5 centimeters (¾ to 1 inch) thick. It's crucial that a portion of the core remains intact in each steak to hold the leaves together during roasting.
- Prepare the Baking Sheet. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup much easier. Arrange the cabbage steaks on the prepared baking sheet, ensuring there is ample space between each one. Overcrowding can lead to steaming rather than roasting, preventing those desirable crispy edges.
- Season the First Side. Drizzle or brush the top side of each cabbage steak generously with half of the olive oil, ensuring a thorough coating. This oil is key for achieving caramelization. Then, evenly sprinkle half of the salt, garlic powder, and paprika over the oiled surface. Be generous with the seasonings to infuse maximum flavor.
- Season the Second Side. Carefully flip each cabbage steak over to the unseasoned side. Repeat the oiling process, brushing the remaining olive oil onto this side. Then, sprinkle the remaining salt, garlic powder, and paprika. If desired, add a small pinch of red pepper flakes to each steak now for a subtle kick of heat.
- Roast to Perfection. Transfer the baking sheet to the preheated oven. Bake for approximately 25 to 30 minutes. The cabbage steaks are ready when the outer leaves are beautifully browned and crispy, the edges show lovely caramelization, and the center is tender when pierced with a fork. Keep an eye on them towards the end of cooking, as oven temperatures can vary.
- Serve Immediately. Once roasted to your liking, remove the cabbage steaks from the oven and serve them hot. They make a fantastic side dish for any meal or a hearty, satisfying vegetarian main course.
Tools You’ll Need
- Sharp chef's knife
- Cutting board
- Large baking sheet
- Parchment paper
- Pastry brush (optional, for oiling)
Essential Success Tips
- Don't overcrowd the baking sheet; allow space between each steak for proper roasting and browning.
- Ensure a portion of the core remains in each steak to prevent the leaves from falling apart during cooking.
- Adjust seasoning to your preference; feel free to add other herbs like dried thyme or oregano.
- For extra crispiness, consider a final quick broil for 1-2 minutes, watching carefully to prevent burning.
- Use fresh, firm cabbage heads for the best texture and flavor.
Professional Cooking Secrets
- Elevate the flavor by drizzling a touch of balsamic glaze or a squeeze of fresh lemon juice over the cooked steaks just before serving.
- For a deeper umami profile, roast the cabbage steaks alongside a few cloves of unpeeled garlic, then mash and spread the roasted garlic over the cabbage.
- Experiment with different spice blends like curry powder or a smoky chili powder to create unique flavor variations.
Notes
- Leftover roasted cabbage steaks can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or oven for best results to maintain crispiness.
- For a more substantial meal, top the finished steaks with crumbled feta cheese, toasted nuts, or a dollop of Greek yogurt with herbs.
Frequently Asked Questions
Can I make this recipe with different types of cabbage?
Yes, while green cabbage works wonderfully, you can also try this recipe with red cabbage for a vibrant color or savoy cabbage for a slightly more delicate texture. Adjust cooking times as needed, as density can vary.
How do I prevent my cabbage steaks from getting soggy?
The key is high heat and not overcrowding the baking sheet. Roasting at 200°C (400°F) ensures the moisture evaporates quickly, promoting browning and crispiness. Additionally, lining with parchment paper can help prevent sticking and ensures even heat distribution.
What can I serve with roasted cabbage steaks?
These versatile steaks pair beautifully with roasted chicken, baked fish, grilled steak, or even as a hearty addition to grain bowls. They also make a fantastic light lunch on their own.
Nutrition Facts (Per Serving)
Calories: 150-180, Protein: 4-6g, Fat: 10-12g, Carbs: 12-15g (per serving, estimated based on 6 servings).
Allergy Information
This recipe is naturally gluten-free and dairy-free. It does not contain common allergens such as nuts or soy. Always check your spice blends for hidden ingredients if you have severe allergies.
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