Crispy Roasted Cabbage Steaks (Printer-Friendly)
Crispy, tender cabbage slices roasted with garlic and olive oil, topped with pecans and Parmesan for a delicious side dish.
# What You’ll Need to Cook:
01 -
1 small head green cabbage, any dark loose leaves removed
02 -
¼ cup extra virgin olive oil
03 -
2 cloves garlic, minced
04 -
1 teaspoon kosher salt
05 -
¼ teaspoon ground black pepper
06 -
⅓ cup raw pecan halves or walnut halves (optional)
07 -
1 small lemon, halved (optional but recommended)
08 -
Grated Parmesan (for serving, highly recommended)
09 -
Chopped fresh herbs, such as thyme or parsley (optional)
# Steps to Prepare:
01 -
Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
02 -
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. If slices do not fit without touching, divide them between two baking sheets.
03 -
In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage slices, then flip the cabbage over and brush the other side.
04 -
Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. Rotate the pan(s) 180 degrees halfway through baking; if using two pans, switch their positions on the upper and lower racks. Do not flip the cabbage slices during roasting.
05 -
While the cabbage bakes, toast the pecans by spreading them on a small ungreased baking sheet. Toast in the oven until fragrant and light tan in the center, about 8 minutes, tossing them once halfway through. Remove from the oven and transfer to a cutting board immediately to prevent overcooking. Let cool, then roughly chop.
06 -
Sprinkle the roasted cabbage with grated Parmesan and fresh herbs. Squeeze lemon over the top and finish with chopped pecans. Serve hot.
# Extra Cooking Tips:
01 -
Store leftover cabbage steaks in an airtight container in the refrigerator for up to 1 week. Reheat in the oven at 350 degrees F for about 4 minutes on a lightly sprayed piece of foil. Cabbage steaks can also be frozen for up to 3 months in a freezer-safe container.