Cabbage Steaks
These cabbage steaks are an easy, flavorful side that pairs with so many dishes! Crispy and tender, with options for the oven or grill.
Ingredients
- 1 small head green cabbage any dark, loose leaves removed
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup raw pecan halves or walnut halves (optional)
- 1 small lemon halved (optional but very good)
- grated Parmesan highly recommended for serving
Instructions
- Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
- Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet.
- In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side.
- Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center, rotating the pan(s) halfway through.
- While the cabbage bakes, spread the pecans onto a small, ungreased baking sheet and toast in the oven until fragrant, about 8 minutes.
- Sprinkle the roasted cabbage with Parmesan and fresh herbs, squeeze the lemon over, then finish with the chopped pecans. Serve hot.
Notes
These cabbage steaks are an easy, flavorful side that pairs with so many dishes! Crispy and tender, with options for the oven or grill.