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Roasted Cabbage Steak
Anne Newgent

Crispy Garlic Cabbage Steaks

A simple and delicious recipe for crispy garlic cabbage steaks, either oven-roasted or grilled, seasoned with olive oil, garlic, fennel seeds, salt, and pepper, then cooked until tender with crispy edges.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 steaks
Course: Appetizer, Light Lunch, Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cabbage Steaks
  • 1 head green cabbage
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon garlic paste
  • 2 teaspoons fennel seeds or caraway seeds
  • 1 teaspoons kosher salt to taste
  • ½ teaspoon ground black pepper to taste
  • fresh parsley for optional garnish

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Metal spatula

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the cabbage into 1-inch thick wedges and arrange them on the prepared baking sheet; brush both sides with the oil, garlic paste, fennel/caraway seeds, salt, and pepper.
  3. Roast for 25 minutes until the cabbage edges are golden brown, then carefully flip the steaks.
  4. Continue roasting for another 20 minutes, or until the cabbage steaks are tender and crispy around the edges.
  5. Serve the cabbage steaks warm, garnished with coarsely chopped parsley if desired.

Notes

Do not move the slices while the cabbage roasts, other than this one flip, as constant contact with the hot sheet pan helps create crispy edges. Leftover cabbage steaks will lose their crispiness by the following day.