It’s not going to come as a big surprise to you guys that I love cabbage. I buy shredded cabbage (mostly red) on a weekly basis and I’m constantly cooking with it. I recently got a hankering for roasted cabbage and while I’ve made them into wedges in the past, I’d never tried them as steaks.
And then, this happened…
I’ve made them about 5 times since this first batch came together, and they’re incredibly simple. When you roast cabbage, it takes on a tender sweetness that’s hard to describe, yet tremendously tasty. This is another one of those dishes that I keep coming back to every other week. Sometimes, I eat it separately on a plate. Other meals, I’ll chop it up and incorporate it into my main dish. Regardless of how I serve it, it doesn’t last long in my house…. and I kind of wish I had picked up a head of cabbage at the farmer’s market today!
Roasted Cabbage Steaks | No Thanks to Cake
- 1 head green cabbage
- 2 tsp. garlic, minced about 2 cloves
- cooking spray
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper to prepare it for the cabbage.
- Slice your cabbage into 1/4 – 1/3″ thick slices (or to your desired thickness).
- Place on the parchment paper, and spray lightly with cooking spray. Season side facing up with salt and pepper, and smear with garlic (use more or less based upon your preference for garlic).
- Bake for 30 minutes. Remove and flip cabbage steaks, seasoning the side facing up with cooking spray, salt, and pepper. Bake another 30 minutes, until cabbage is done and the edges have caramelized.
- Remove from the oven to a serving platter or individual plate.
- Drizzle lightly with hot sauce, and enjoy! Optional: This hot sauce has become one of my absolute favorites. I order it in a variety pack on Amazon and remain obsessed with all three flavors.
Recipe Inspired by Diane Morrisey