Thick cabbage rounds roast until the edges brown and the inner layers turn tender. A mix of olive oil, garlic powder, smoked paprika and thyme seasons both sides.
Quick answer: Slice the cabbage into ¾-inch rounds and leave the core intact. Roast the rounds in a single layer at 400°F and flip them halfway through so both sides brown.
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Oven Roasted Garlic Cabbage: 1 Amazing Side
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Oven Roasted Garlic Cabbage Steaks are delicious, flavorful slices of cabbage seasoned and roasted to perfection. This easy side dish is a delightful addition to any meal.
Ingredients
- 1 large green or red cabbage
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional toppings: grated Parmesan cheese, red pepper flakes, or fresh parsley
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Remove any wilted outer leaves from the cabbage. Slice the cabbage into ¾-inch thick rounds, keeping the core intact.
- In a small bowl, mix olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and black pepper.
- Place seasoned cabbage steaks on the prepared baking sheet in a single layer.
- Roast for about 30 minutes, flipping halfway through, until golden brown and slightly crispy.
- Add optional toppings before serving.
Notes
- Serve as a side dish or as a main course for a vegetarian meal.
- Experiment with different seasonings to customize the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 90
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Oven Roasted Garlic Cabbage: 1 Amazing Side — Thick cabbage rounds roast until the edges brown and the inner layers turn tender. A mix of olive oil, garlic powder, smoked paprika and thyme seasons both sides. Jump to
Why This Recipe Works
- The intact core helps keep the layers together when you flip the rounds.
- Even slices cook at a similar rate.
- A single layer gives the edges room to brown.
Practical Tips
- Use a wide spatula to support the round as you flip it.
- Brush the seasoning across the cut surfaces so it reaches the outer leaves.
- Look for golden edges and tender layers before taking the cabbage out.
Serving and Variations
Serve the rounds warm alongside chicken or with a grain bowl. Green and red cabbage both work in the published recipe. Add the optional toppings just before serving.
Storage
Keep leftovers covered in the refrigerator. Reheat them in the oven or a skillet to bring back some of the crisp edges.
Frequently Asked Questions
How thick should the rounds be?
Slice them about ¾ inch thick and leave the core intact.
Can I use red cabbage?
Yes. The recipe card lists either green or red cabbage.
Why are the rounds falling apart?
The layers loosen when the core is cut away. Slide a wide spatula under each round before flipping it.
When do I flip the cabbage?
Flip the rounds halfway through the roughly 30-minute roasting time.
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Recipe source
The Tasty recipe card gives the original ingredient amounts and cooking instructions.
Recipe author: Jannet Lisa
