Grilled Cabbage Steaks Recipe
Try these crispy roasted cabbage steaks for a quick and delicious side dish. They're easy to make and taste great with almost anything. You can cook them in the oven or on the grill. You can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them in a 350°F oven or quickly in the microwave.
Equipment
- Cutting Board
- Knife
- Small Bowl
- Baking sheet
Ingredients
- 1 small head Green cabbage remove any loose, dark leaves
- 1/4 cup extra virgin Olive oil
- 2 cloves Garlic minced
- 1 tsp Kosher salt
- 1/4 tsp ground Black pepper
- 1/3 cup Raw pecan halves or walnut halves optional
- 1 small Lemon halved (optional but recommended)
- For serving: grated Parmesan highly recommended and chopped fresh herbs like thyme or parsley (optional)
Instructions
- Heat your oven to 400°F. Spray a baking sheet with nonstick spray.
- Cut off the root end of the cabbage. Stand the cabbage on the flat end and slice it into 3/4- to 1-inch thick pieces. Lay them on the baking sheet. If they don't fit, use another sheet.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Brush this mix on both sides of the cabbage slices.
- Roast the cabbage for 26 to 28 minutes until the edges are crispy and the center is tender. Turn the baking sheet halfway through cooking. If you have two sheets, swap their positions.
- While the cabbage is roasting, put the nuts on a small baking sheet and toast them in the oven for about 8 minutes. Shake the pan halfway through. Be careful not to let them burn. When done, cool and chop them.
- Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze lemon juice over the top and add the chopped nuts. Serve hot.
Notes
- Keep leftovers in an airtight container in the fridge for up to 1 week
- Warm the cabbage steaks in the oven at 350°F for about 4 minutes on a piece of foil with nonstick spray
- Freeze cabbage steaks in an airtight container for up to 3 months. The texture might change a bit, but they'll still taste good.