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Roasted Cabbage Steaks

Delicious Roasted Cabbage Steaks: Crispy, Savory, and Vegan

Transform ordinary cabbage into Crispy Roasted Cabbage Steaks, a low-carb, gluten-free, and satisfying vegan dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 steaks
Course: Dinner
Cuisine: Vegan
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Steaks
  • 1 head Firm Green Cabbage
  • 2 tablespoons Extra Virgin Olive Oil Avocado oil can be substituted.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for extra kick.
  • 1 teaspoon Kosher Salt Adjust to preference; sea salt can be used.
  • 1 teaspoon Black Pepper Freshly ground for best flavor.
For Toppings (Optional)
  • ¼ cup Parmesan Cheese Sprinkle on during the last 5 minutes of roasting.
  • ¼ cup Pesto Drizzle on for extra flavor.
  • ¼ cup Toasted Pine Nuts Adds crunch and nuttiness.
  • ½ cup Marinara Sauce For a 'cabbage pizza' option.
  • ¼ cup Crispy Bacon Bits For a richer flavor profile.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Knife
  • Cutting Board
  • tongs

Method
 

Step-by-Step Instructions
  1. Begin by preheating your oven to 400°F (200°C).
  2. While the oven preheats, trim the bottom of the cabbage and slice it into 1-inch thick steaks.
  3. Line a baking sheet with parchment paper or lightly grease it to prevent sticking, then arrange the cabbage steaks on the sheet.
  4. Drizzle olive oil over both sides, and sprinkle with garlic powder, salt, and pepper.
  5. Roast for 40 to 45 minutes, flipping halfway through for even browning.
  6. Serve hot either plain or with toppings of your choice.

Nutrition

Serving: 1steakCalories: 130kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Keep the core intact for better structure when roasting. Aim for 1-inch thick slices for best results. High heat is essential for crispiness.

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