Roasted Cabbage Steaks
Thick-cut cabbage steaks roasted until caramelized and tender, seasoned with garlic, smoked paprika, and finished with Parmesan and fresh parsley.
40 minutes, 4 Servings
Thick-cut cabbage steaks roasted until caramelized and tender, seasoned with garlic, smoked paprika, and finished with Parmesan and fresh parsley.
40 minutes, 4 Servings
Ingredients
| 1 | Medium green cabbage |
| 3 Tbsp | Olive oil |
| 2 | Garlic cloves, minced |
| ½ tsp | Smoked paprika |
| ½ tsp | Kosher salt |
| ¼ tsp | Black pepper |
| ¼ cup | Parmesan, freshly grated |
| 2 Tbsp | Fresh parsley, chopped |
| 1 lemon | Lemon wedges, for serving |
Preparation
| 1. Preheat the oven to 425°F and line a large baking sheet with parchment paper. |
| 2. Remove the outer leaves from the cabbage and trim the stem end flat. |
| 3. Stand the cabbage upright and slice from top to bottom into 1-inch-thick steaks. |
| 4. Arrange the cabbage steaks in a single layer on the prepared baking sheet. |
| 5. Whisk together olive oil, garlic, smoked paprika, salt, and pepper in a small bowl . |
| 6. Brush half of the seasoned oil over the tops of the cabbage steaks. |
| 7. Flip the steaks and brush with the remaining seasoned oil. |
| 8. Roast for 30 to 35 minutes, rotating the baking sheet halfway through, until the edges are well-browned and the centers are tender. |
| 9. Sprinkle with Parmesan and parsley immediately after removing from the oven. |
| 10. Serve with lemon wedges. |
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