Description
These Roasted Cabbage Steaks are a delight for your taste buds! They're tender, caramelized and irresistibly crispy on the outside. Plus, you can easily make them in the oven, air fryer, or on the grill for a crispy and delicious side dish or snack.
Ingredients
Scale
Cabbage Steaks:
- 1 small green or white cabbage, cored and cut crosswise into 1½-inch slices
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup toasted pecans or walnuts, chopped
- 2 tablespoons fresh parsley, finely chopped
- Lemon wedges and grated Parmesan cheese for serving, optional
Tahini Sauce ( Optional):
- 1/2 cup tahini paste
- 1/3 cup lemon juice
- 2 garlic cloves, minced
- Salt, to taste
- 1/4 cup water
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set it aside.
- Prepare the cabbage by cutting off its bottom (root) end. Cut the cabbage head in half, and then cut each half in half again. This should result in four flat discs of cabbage that are approximately 3/4 to 1 inch thick. Place them on the prepared baking sheet.
- Whisk together the olive oil, garlic, paprika, salt, and pepper in a small bowl. Brush the cabbage steaks with this mixture. Then, flip them over and brush the other side with the same mixture.
- Bake them at 400°F for approximately 25 minutes, or until the leaves are browned and the center is tender.
- Toast the nuts as the cabbage is baking. Spread the nuts onto a small baking sheet that hasn't been greased. Place the sheet in the oven along with the cabbage and toast the pecans until they become fragrant, about 6-7 minutes, tossing them once halfway through. To determine if the pecans are done, break one in half to check if the center is a light tan color.
- Once the nuts are done, take them out of the oven and immediately transfer them to a cutting board. Leaving them on the hot baking sheet for too long may cause them to burn. Allow the pecans to cool down and then roughly chop them.
- Sprinkle the roasted cabbage steaks with Parmesan cheese and garnish with fresh parsley. Squeeze some lemon juice over the top and finish off by adding the chopped nuts.
- Serve hot and enjoy!
Tahini Sauce ( Optional)
- In a small bowl whisk together the tahini pasta, lemon juice, garlic, and salt.
- Gradually add water to the mixture while whisking until everything is fully combined and the texture is smooth and pourable.
- Drizzle the cabbage steaks with tahini sauce if desired.
Notes
Storage:
- To store, place them in an airtight storage container and refrigerate for up to 1 week. If you want to keep them longer, you can freeze them in an airtight freezer-safe storage container for up to 3 months. However, note that the texture of the cabbage may change a little after freezing, but they will still be tasty.
- To reheat cabbage steaks, you can place them in the oven at 350 degrees F for about 4 minutes, placing them on a piece of aluminum foil that’s lightly coated with nonstick spray.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Side dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 194 kcal
- Sugar: 7 g
- Sodium: 305 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 13 g
- Fiber: 6 g
- Protein: 3 g