Roasted Cabbage Steaks

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Roasted cabbage steaks are one of the tastiest ways to enjoy cabbage! With just a few simple ingredients, you can make these irresistibly delicious steaks that will leave your tastebuds singing. I’ve been making roasted cabbage for years and my family absolutely loves it. The roasting makes the cabbage leaves perfectly tender and crisp, while the seasonings infuse tons of flavor. Read on for everything you need to know to make this fabulous vegetable side!

Should I Use Savoy or Green Cabbage?

Both Savoy and green cabbage work great, but I personally prefer green cabbage. It holds its shape better during roasting. Just make sure whichever one you choose is fresh and tightly packed. The tighter the cabbage head, the crisper it will be when roasted.

How Do I Get the Cabbage Steaks to Roast Evenly?

Be sure to cut the cabbage into even, fairly thick steaks. Around 3/4 to 1 inch thickness lets them cook evenly. Also, give them enough space on the baking sheet so air circulates and browns all sides. Flipping halfway through roasting helps too. Finally, brushing oil on both sides before seasoning distributes flavors perfectly.

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What Temperature and Time Should I Roast Them?

I roast my cabbage steaks at 400°F for about 25 minutes. After 15 minutes, I flip them over and let them finish roasting. This gives me steaks that are crispy and browned on the edges but still tender inside. Just keep an eye on them towards the end to avoid burning.

What Goes Well with Roasted Cabbage Steaks?

There are so many options! They’re delicious on their own for snacking too. I love serving them alongside pasta or grains like quinoa. They also pair nicely with sauteed tofu or veggies. A scoop of mushroom sauce takes them over the top!

Can I Make Them Ahead of Time?

You sure can! Allow the roasted cabbage steaks to cool completely, then store them in an airtight container for 2-3 days. Reheat in the microwave or oven before serving. It’s awesome to have these tasty vegan treats ready to go whenever a cabbage craving strikes!

I hope you’ll give my easy peasy roasted cabbage steaks a try soon. They make a fabulous addition to any meal and I know your tastebuds will thank you!

Roasted Cabbage Steaks Recipe

Ingredients (Reordered for Clarity):

  • 2 small heads of cabbage
  • 3 tbsp. olive oil
  • 1/2 tsp. salt (adjust to taste)
  • 2 tsp. paprika
  • 1 tbsp. garlic powder

Cooking Instructions:

  1. Begin by removing the stems from the cabbage heads. Cut each head into four equal parts to form flat discs, each about ¾ to 1 inch thick.
  2. Arrange these cabbage steaks on a parchment paper-lined baking sheet, spaced apart for uniform cooking.
  3. Brush each steak with olive oil, ensuring a thorough coat. Generously season with salt, garlic powder, and paprika. Flip and repeat the process for the other side. Optionally, add a pinch of red pepper flakes for a spicy kick.
  4. Bake at 400°F for approximately 25 minutes, until the edges are crisped and the center is tender. Serve immediately while hot.

Serving Suggestions:

  • Solo: Enjoy these savory steaks as a standalone snack.
  • Pasta Pairing: Complement with your favorite pasta and sauce.
  • Grain Galore: Pairs well with quinoa, bulgur, millet, barley, farro, or wheat. Spinach Rice is a recommended combination.
  • Tofu Topping: Enhance with diced, sautéed tofu.
  • Vegetable Variety: Serve alongside riced cauliflower, roasted eggplant, or sautéed mushrooms.

Storage and Reheating Tips:

  • Store cooled steaks in a sealed container in the fridge for up to 3 days.
  • Reheat in a microwave or in a preheated 350°F oven until desired temperature is reached.

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