Oven Roasted or Grilled Garlic Roasted Cabbage Steaks
This easy recipe for roasted cabbage steaks is a perfect fall and winter vegetable side dish. Cabbage steaks are basted with garlic paste and fennel seeds and roasted until crispy. You only need 10 - 15 minutes of preparation with only a few simple pantry ingredients. For grilling directions look at the Grilled Cabbage Steaks Recipe section in the post.
Servings: 8 servings
Calories: 62.1kcal
Equipment
- cutting board
- small bowl
- Grill (for grilling)
- Perforated metal grilling basket (for grilling)
Ingredients
- 1 head green cabbage
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic paste
- 2 teaspoons fennel seeds or caraway seeds
- 1 teaspoons kosher salt to taste
- ½ teaspoon ground black pepper to taste
- fresh parsley for optional garnish
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Slice the cabbage head into 1 inch thick wedges (or slices) and arrange on the prepared baking sheet. Brush each cabbage steak with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
- Roast for 25 minutes or until the cabbage edges that are in contact with the baking sheet turn a golden brown. Carefully flip over using a metal spatula. Roast for another 20 minutes, or until the cabbage steaks become tender but are crispy around the edges. Pro Tip: Do not move the slices while the cabbage roasts, other than this one flip. This constant contact with the sheet pan in a high-heat environment of the oven produces crispy edges.
- Serve warm and garnished with coarsely chopped parsley.
- Note: Leftover cabbage steaks lose their crispiness by the following day.
Nutrition
Calories: 62.1kcal | Carbohydrates: 7.2g | Protein: 1.6g | Fat: 3.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.6g | Sodium: 311.5mg | Potassium: 200.6mg | Fiber: 2.9g | Sugar: 3.7g | Vitamin A: 111.4IU | Vitamin C: 42.1mg | Calcium: 49mg | Iron: 0.6mg