Roasted       Cabbage Steaks


4 servings


35 minutes


– cabbage heads – olive oil – salt – paprika – garlic powder

1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head.

2. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.

3. Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks.

4. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired.

5. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

To store Roasted Cabbage Steaks, allow them to cool before placing them in a container with a tight lid and refrigerating them. They will stay fresh in there for about 3 days. 

These Roasted Cabbage Steaks are so easy and delicious. Made with only six ingredients, this simple recipe makes a flavorful snack or side that you're going to just love!

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes