Cabbage Steaks
Crispy and delicious Cabbage Steaks, roasted with garlic and olive oil for a wholesome side dish.
Ingredients
Main 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 optional
- 1 small lemon halved, optional but highly recommended
- grated Parmesan for serving, highly recommended
Instructions
Preparation
- Preheat the oven to 400°F. Generously coat a rimmed baking sheet with nonstick spray.
- Slice the bottom end of the cabbage and cut into 3/4- to 1-inch thick slices. Place on the prepared baking sheet.
- In a small bowl, whisk together olive oil, garlic, salt, and pepper. Brush over the cabbage slices on both sides.
- Roast in the oven for 26 to 28 minutes until crispy at the edges and tender in the center.
- During the last 8 minutes, toast the pecans on a separate baking sheet until fragrant.
- Sprinkle the roasted cabbage with grated Parmesan and chopped pecans. Squeeze fresh lemon juice over the top before serving.
Notes
These Cabbage Steaks are a flavorful and easy side for any meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.