Cabbage Steaks

Prep: 15

Cook: 35

Total Time: 40

Yield: 6 servings

Course: Entree

Cuisine: American

Calories: 79kcal

I love making cabbage steak because it's a delicious and satisfying vegetarian dish that's quick and easy to prepare.

Heat the Oven – Adjust the oven rack to the middle position. Preheat to 400ºF (204ºC). Line a large sheet pan with olive oil or lightly grease with olive oil.
Slice the Cabbage – Use a large knife to trim the bottom of the core, creating a stable base. Remove any loose outer leaves, then slice the cabbage lengthwise into 1-inch thick steaks. Arrange them in a single layer on the prepared sheet pan for even roasting.
Season the Cabbage – In a small bowl, mix the salt, garlic powder, and black pepper. Brush the surface and sides of the cabbage steaks with olive oil, then evenly sprinkle with the seasoning mixture. Flip over, adding the oil and seasoning on the other side.
Roast – Roast the cabbage steaks for 35 to 40 minutes, rotating the pan halfway through. Cook until the edges are deep golden brown and the centers are tender. If desired, brush with more olive oil. Season with salt and pepper.

Using Butter: Replace oil with butter or half the amount. The cabbage steaks may brown quicker, so keep an eye on the color change.
Topping Options: Add toasted nuts like pecans or walnuts. Serve with lemon slices or grated lemon zest. Sprinkle with grated parmesan cheese, chives, parsley, basil, or chopped bacon.
Storing: Store in an airtight container for up to 5 days.
Reheating: Microwave in 15 to 30-second intervals until hot or bake at 350ºF (177ºC) on a greased sheet pan for about 4 to 5 minutes.

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