Easy! Garlic Roasted Cabbage Steaks

email

Print

Facebook

Twitter

Pinterest

Linkedin

StumbleUpon

Yummly

Roasting vegetables brings out their best flavors, and when you add a little garlic, you have the perfect side dish. These crispy roasted cabbage steaks are a perfect example.

With millions of recipes literally at our fingertips, it's tempting to think you need to complicate things with at least 15 ingredients to get a great tasting dish. And I've done it. If you search through this site, you'll find oodles of recipes with lots of ingredients. But seriously, it's not really necessary. And roasted cabbage is a perfect example. Even garlic roasted cabbage steaks.

Favorite Cabbage Recipes

I'm a cabbage fan, I should acknowledge right up front. I like it shredded on a tostada, like this Black Bean and Avocado Tostada topped with Cabbage Salad. It's an easy lunch or dinner that comes together quickly.

This Best Ever Braised Cabbage is also a big favorite. Shredded cabbage is sautéed in vegetable stock with a little white wine, cream, mustard and caraway seeds.

And I make my own sauerkraut.

But this recipe for garlic roasted cabbage is by far my favorite. It's also the easiest of the bunch. (Yay!)

Is Cabbage Healthy?

I always associate the healthiest vegetable by the depth of their color. For example, dark green leafy vegetables like kale has more nutrients than iceberg lettuce. Carrots and winter squash are full of valuable nutrients. So I assumed cabbage wasn't all that powerful.

But I was wrong.

First of all, it belongs to the same family as broccoli, cauliflower and kale. These vegetables are among the healthiest with their strong mix of nutrients. So, like its cousins, cabbage is rich in B6 and folate, is high in fiber, and boasts some powerful antioxidants. Additionally it's packed with Vitamin C.

Because of all these nutrients, the mighty cabbage may help keep inflammation in check, improve digestion, lower blood pressure, and could help lower cholesterol levels.

*I should mention, while studies support this, there's no guarantee, and I'm not a nutritionist.

Tips for Making Roasted Cabbage Steaks

1. Make sure the cabbage steak slices are thick enough to flip. They should be between 1 inch and 1 1/2 inches. If they're too thin, they fall apart more easily.
2. I purchase Gourmet Garden Garlic Paste to make this dish easier to make. It's available in many grocery stores in the section where you find fresh herbs. It comes in a tube, and lasts a long time in the refrigerator. If you don't find it, you can purchase it by using this link: Gourmet Garden Garlic. It's the only garlic paste I've used that I can recommend, and I've tried quite a few through the years.
3. Fennel seeds add a great additional taste punch to the cabbage, but if you don't care for it, no worries. Cabbage is compatible with many different flavors. I recommend trying caraway seeds, thyme, or tarragon for something more traditional. Ginger powder, curry powder or a little mustard are other good choices that I like with cabbage. For something very creative, although I confess I haven't tried it, I've read that juniper berries go very well with cabbage.  

How to Get Roasted Cabbage Steaks Crispy

First of all, I should be clear that only the edges of the cabbage crisp up – the part that's in contact with the baking sheet. The remaining cabbage “meat” will be tender.

1. The secret to getting a crisp outer surface is to not move them at all while they roast, except to flip them.
2. If your cabbage has a high water content, and you live in a humid area, it will be more difficult. (I live at a very dry 7100 ft in the mountains.) Pre-salting the cabbage slices may help. Arrange the cabbage steaks on the parchment paper, lightly salt, and let sit for 30 minutes. Use a paper towel to dab up any moisture on the cabbage, and then make the recipe as directed. 
3. Preheating the baking sheet can help to crisp the cabbage steaks faster.

What To Do With Any Leftovers

These garlic roasted cabbage steaks are best fresh from the oven, toasty warm. The flavors are fine the next day, but the crispy texture is completely wilted.

If you have leftovers, and the texture is important to you, I recommend sprinkling some grated Parmesan cheese on the top and reheat in the oven.

Alternatively, add any leftovers to casseroles and soups.

Kitchen Equipment For Roasting Cabbage Steaks

Having the right equipment makes a big difference to any recipe. For this one, I used a Nordic Ware Aluminum 1/2 sheet baking sheet. Click on the below link to check it out.

BestReviews rated this baking sheet as the Best Bang for the Buck of all the baking sheets they tested.

Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Weekly Recipes, 2) Vegetarian Meal Plans, and 3) Monthly Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle, and unsubscribe at any time. AND, if you subscribe, you'll get my 5 Secrets to Fuss-Free Vegetarian Dinners (YAY!!!!).

Print Recipe

4.15 from 171 votes

Garlicky Roasted Cabbage Steaks

Easy roasted cabbage basted with garlic paste and either fennel or caraway seeds for a super-easy side dish. Only 10 - 15 minutes of prep, and only 4 ingredients (+ salt and pepper).

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Vegetable Side

Cuisine: American

Keyword: roasted cabbage

Servings: 4 servings

Calories: 112kcal

Author: The Wimpy Vegetarian

Equipment

a sturdy baking sheet

chef's knife

Ingredients

• 1 head cabbage
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon garlic paste
• 2 teaspoons fennel seeds, or caraway seeds
• 1 teaspoons kosher salt, to taste
• 1/2 teaspoon black ground pepper, to taste
• Parsley, for optional garnish

Instructions

• Preheat oven to 400˚F and line a baking sheet with parchment paper.
• Slice the cabbage head into 1" slices and arrange on the prepared baking sheet. Brush with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
• Roast for 20 minutes, and flip back over. Roast for another 20 minutes, or until crispy around the edges.
• Serve warm, and garnished with coarsely chopped parsley.
• As a note, these 'steaks' aren't quite as good warmed up, as they lose their crispiness, but leftovers are great sliced and added to casseroles.

Notes

Calories were calculated using the VeryWell Fit nutrition calculator, and assumed 4 servings.

Adapted from Martha Stewart's Roasted Cabbage Wedges.

Nutrition

Calories: 112kcal

This post includes affiliate links. That means I'll make a few pennies if you use the link to purchase a product, which helps to support the costs of running this site. You, the consumer, will not pay anything additional by using the link.  

email

Print

Facebook

Twitter

Pinterest

Linkedin

StumbleUpon

Yummly