Description
This roasted cabbage steak recipe is a simple and delicious side dish that’s perfect for any meal.
Ingredients
Scale
- 1 large green cabbage (approx. 1 kg / 3 lbs)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, softened
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon red-pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Carefully slice the cabbage into 1-inch (2 cm) thick rounds, keeping the core intact so the steaks hold together.
- Brush both sides of each cabbage steak with olive oil.
- Season evenly with sea salt and black pepper.
- In a small bowl, mix together the softened unsalted butter, minced garlic, fresh thyme leaves, and fresh lemon juice until well combined.
- Spread a generous amount of the garlic butter mixture over the top of each cabbage steak.
- Arrange the cabbage steaks on a parchment-lined baking sheet, leaving space between each piece.
- Roast for 20–25 minutes, flipping once halfway through, until the edges are deep golden and slightly crisp.
- Remove from the oven and drizzle any remaining pan juices over the steaks.
- Sprinkle with red pepper flakes, Parmesan cheese (if using), and fresh parsley.
- Let rest for 3 minutes before serving.
Notes
- For an extra kick, feel free to vary the amount of red pepper flakes used.
- This dish pairs well with grilled meats or can be served as a vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg