Roasted Cabbage Steaks

Ingredients:

2 small cabbages
2 tablespoons olive oil
½ tablespoon each of salt & pepper

How To Make Roasted Cabbage Steaks:

Preparation: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
Slice and Arrange: Slice the stems off each cabbage head, then halve them. Further cut each half to create four round cabbage steaks (approximately ¾-1 inch thick) from each head.
Transfer and Season: Place the cabbage steaks on the prepared baking sheet, ensuring proper spacing for even cooking. Thoroughly brush each steak with olive oil and generously season with salt and pepper. Flip the steaks and repeat the oil and seasoning on the other side.
Baking: Bake at 400°F (205°C) for 25-30 minutes until the leaves turn brown, and the center is fork-tender. Remove from the oven and serve warm.

Notes:

If you trim too much of the stem before slicing, the cabbage may fall apart. Opt for a slight trim to maintain steak integrity.
Add a hint of spice by sprinkling red pepper flakes over the roasted cabbage steaks.
For extra crunch, top the steaks with a mix of Parmesan and breadcrumbs before baking. You can also enhance the flavor with crispy chopped bacon.

Storage:

Once cooled, refrigerate these cabbage steaks in an airtight container for up to 3 days. Freezing is not recommended.

Reheating:

Reheat in the microwave or return to the oven at 350°F (175°C) until the outside crisps up to your liking and they are warmed through. Enjoy the delicious simplicity of these roasted cabbage steaks! 🌿🍽️