Roasted cabbage steaks are a breeze to make, delicious and visually impactful. Enjoy them plain as a cabbage side dish or garnished as an appetizer or a warm salad.
Preheat your oven to 400 F (or 375 F if your oven is really strong). Line a baking sheet with parchment paper and set aside.
Remove the outer leaves of the cabbage head and cut into wheels (steaks), about an inch thick each.*
Arrange the cabbage steaks onto the parchment paper lined sheet.
Mix the oil, salt and pepper and the seasonings of your choice. Brush the cabbage steaks with the seasoned oil.
Roast for 18-20 minutes or until you notice that the outer edges are nicely crisp and the surface begins to caramelize.
Serve as a side or top with your choice of toppings and enjoy as an appetizers or a warm salad.
*Depending on the actual cabbage head size and exactly how thick you sliced it you can obtain 4 to 6 usable 'steaks'. We note 5 as an average.
Nutrition information is for a single cooked cabbage steak, excluding any toppings or garnishes.