Description
Crispy Oven Roasted Garlic Cabbage Steaks are a delicious, budget-friendly side dish made with simple ingredients. Thick slices of cabbage are brushed with seasoned olive oil and roasted until the edges are golden and caramelized while the center stays tender. Seasoned with garlic powder, smoked paprika, and herbs, these cabbage steaks are naturally low-carb, keto-friendly, and vegan.
Ingredients
Main Ingredients:
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1 large green or red cabbage
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3 tablespoons olive oil (or melted butter for a richer flavor)
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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½ teaspoon onion powder
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½ teaspoon dried thyme
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
Optional Toppings:
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Grated Parmesan cheese
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Red pepper flakes
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Fresh parsley, chopped
Instructions
Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. This step is important—you want the cabbage to release easily after roasting!
Remove any wilted or damaged outer leaves from the cabbage. Place the cabbage on a cutting board with the stem side down. Using a sharp knife, slice the cabbage into ¾-inch thick rounds or “steaks.” Here’s the key: be careful to keep the core intact—it holds the steaks together like glue! You should get about 4-6 steaks depending on the size of your cabbage.
In a small bowl, mix the olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and black pepper. This creates your flavor powerhouse! Brush this mixture generously onto both sides of each cabbage steak. Don’t be shy—ensure every inch is coated for maximum flavor. I like to use a pastry brush, but a spoon works too.
Place the cabbage steaks on the prepared baking sheet in a single layer, leaving space between each steak. This spacing is crucial for getting those crispy edges! Roast them in the oven for 25–30 minutes, flipping them halfway through at the 12-15 minute mark. You’ll know they’re ready when the edges are golden brown and slightly crispy, with some darker caramelized spots. Trust me, those charred bits are pure flavor gold!
Remove the cabbage steaks from the oven and let them cool for a couple of minutes. Sprinkle optional toppings like Parmesan cheese, red pepper flakes, or chopped parsley for extra pizzazz. Serve immediately while they’re hot and crispy!
Notes
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Choose wisely: Pick a fresh, firm head with tightly packed leaves for the best results. Loose, floppy cabbage won’t hold together as well.
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Even thickness matters: Try to cut your steaks as evenly as possible so they cook at the same rate.
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Save the scraps: Those outer pieces that don’t stay together? Don’t throw them away! Toss them with the same seasoning and roast them alongside the steaks. They’ll turn into crispy cabbage chips.
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Avoid overcrowding: Give each steak breathing room on the pan. Crowded cabbage steaks steam instead of roast, and you’ll miss out on those crispy edges.
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Fresh garlic option: If you want to use fresh minced garlic instead of garlic powder, add it during the last 10 minutes of roasting to prevent burning.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American