Healthy Baked Cabbage Steaks (Print version)
Crisp-edged, tender baked cabbage steaks brushed with olive oil, garlic, paprika, and herbs for a healthy sheet-pan side.
# Ingredients:
For the cabbage steaks
01 -
1 large green cabbage, about 2 lb (900 g)
02 -
3 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon dried oregano
07 -
3/4 teaspoon fine salt
08 -
1/4 teaspoon black pepper
For finishing
09 -
1 tablespoon fresh lemon juice
10 -
2 tablespoons chopped fresh parsley
11 -
Optional: 2 tablespoons grated parmesan or a drizzle of tahini sauce
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
02 -
Remove any loose outer leaves. Trim the stem end, then slice the cabbage into 1-inch thick rounds, keeping part of the core attached to each slice.
03 -
In a small bowl, stir together the olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper.
04 -
Arrange the cabbage slices in a single layer. Brush the tops with the seasoned oil, carefully flip, and brush the other side.
05 -
Roast for 12-14 minutes, then gently flip with a wide spatula. Continue roasting for 10-14 minutes more, until the edges are browned and the centers are fork-tender.
06 -
Transfer to a platter. Squeeze lemon juice over the hot cabbage and sprinkle with parsley. Add parmesan or tahini sauce if using.
# Good to know:
01 -
Best served right after baking while the edges are crisp.
02 -
Use two baking sheets if the cabbage slices do not fit in one uncrowded layer.
03 -
Nutrition is an estimate per serving without optional parmesan or tahini.