Bring cabbage center stage with a recipe that transforms red or green cabbage into steak! It’s a simple preparation that turns this mild and versatile veggie into a savory, golden-brown dish. Simply slice your cabbage into rounds, brush with olive oil, sprinkle with seasoning and roast on a sheet pan.
These cabbage steaks can stand in for meat as a plant-based “cutlet” with a couple of sides, or you can use them as a base on which to add grains, cheese, veggies or protein.
Sheet-Pan Roasted Cabbage Steaks
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 30 min | 40 min |
Ingredients
- 1 large green or red cabbage, sliced into 1-inch-thick rounds
- 1-2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (optional)
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)
Method
- Preheat oven to 425°F.
- Place cabbage slices onto a parchment-lined baking sheet in a single layer.
- Brush both sides of cabbage steaks with oil.
- Sprinkle steaks with garlic, paprika (if using), salt and pepper.
- Roast steaks, flipping halfway through, until edges are golden-brown and centers are tender, about 25-30 minutes. Remove from oven. Garnish with parsley (if using) and serve warm.
- Recipe and photo: Dish Works
