Cabbage "Steaks"
Ingredients
- 1 small head green cabbage
- 2 Tbsp. olive oil
- 2 cloves garlic minced (or 1 tsp garlic powder)
- ½ tsp. salt or to taste
- black pepper
Instructions
- Preheat oven to 400 degrees F. Coat a rimmed baking sheet with nonstick spray or line with parchment paper.
- Cut off the bottom (root) end of the cabbage and remove any loose or discolored leaves. Place the cabbage on a cutting board with the stem side down and cut it into slices about 1 inch thick.
- Place the slices 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 about 25 minutes, or until crispy at the edges and tender in the center. You don’t need to flip the cabbage, but it might be helpful - for even cooking – to rotate the baking sheet.
Notes
- If you have a big head of cabbage, just use some slices from the middle of the head and safe the rest to make slaw for another day.
- For a fancy finish sprinkle the roasted cabbage with parmesan, fresh herbs and squeeze some lemon juice over the cabbage.
- You can also make these cabbage steaks on the grill, cook for about 5 minutes on each side.