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This filling roasted cabbage steak transforms a common veggie into an amazing side with little work. The real wow factor happens as the cabbage browns in the oven, getting crunchy on the outside while staying soft and tasty inside.
I stumbled upon this idea during a week when money was tight, and now we eat these cabbage steaks at our family dinner table about twice every month. My husband, who usually avoids veggies, actually asks for these by name – that's like hitting the jackpot in our home.
What You'll Need
- Large green or red cabbage: grab a solid, weighty head with snug leaves for top results
- Olive oil: gives you that perfect crunch when baked at high heat
- Garlic powder: puts flavor in every bite without burning like fresh garlic might
- Smoked paprika: brings a light smoky touch that makes these taste fancier than their basic parts
- Onion powder: adds sweet aromatic hints that boost the natural sweetness of baked cabbage
- Dried thyme: offers an earthy herb element that rounds out the flavors perfectly
- Salt: lifts all the tastes and helps pull moisture out for better browning
- Black pepper: gives a mild kick that works well with the sweetness of baked cabbage
- Optional extras: Parmesan cheese adds richness while fresh herbs bring a pop of color
Easy Cooking Steps
- Warm Up Your Oven:
- Heat to 400°F and line a baking sheet with parchment paper. This hot temp is key for getting those lovely browned edges without making the cabbage steamy.
- Get Your Cabbage Ready:
- Take off any bad outer leaves and cut the cabbage into thick slices about three quarters inch thick. Keep the middle part intact as it works like a natural stick holding everything together while cooking. You'll need a sharp knife for clean cuts that help cook the slices evenly.
- Add Your Flavors:
- Mix olive oil with all spices in a small bowl to make a tasty mix. Use a brush to coat both sides of each cabbage slice completely. Don't rush this step since good seasoning really changes how the final dish tastes.
- Bake Until Done:
- Put the cabbage slices on your lined baking sheet with space between them. Crowding makes them steam instead of roast. Cook for about 25 minutes, then carefully turn each slice over and cook until the edges turn golden and slightly crunchy, usually another 5 to 10 minutes.
- Finish and Dish Up:
- Let the slices cool a bit before serving so they can firm up. Sprinkle your choice of toppings like Parmesan cheese or fresh herbs right before bringing to the table for the best look and taste.
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The smoked paprika is my hidden trick in this dish. My grandma always told me cabbage needs a friend with personality, and the smoky flavor turns what could be a plain veggie into something guests always talk about. Last Christmas I put these next to our usual ham and they were gone before the main dish.
Air Fryer Option
If you've got an air fryer, you can make even crunchier cabbage steaks in less time. Heat your air fryer to 375°F then put your seasoned cabbage slices in one layer in the basket. Cook for only 10 to 15 minutes, flipping halfway for even crispiness. The hot air moving around makes nicely browned edges while keeping the inside tender. It's great for busy nights when you want a quick veggie side.
What Goes Well With It
These cabbage steaks match up nicely with pretty much any protein. Try them with grilled chicken or baked salmon for a full meal. For veggie meals, serve with hearty lentils or chickpeas. Their mild taste and good texture let them work with strong flavors like curry or simple ones like plain roast chicken. A little balsamic glaze right before serving makes them fancy enough for dinner with friends.
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Keeping It Fresh
While they taste best straight from the oven, cabbage steaks can stay in a sealed container in the fridge for up to three days. Warm them in a 350°F oven for about 10 minutes to bring back their crunch. Microwaving works if you're in a hurry but you'll lose the wonderful crispiness that makes this dish so good. For planning ahead, you can slice and season the cabbage early, then bake it just before eating for the freshest taste.
Frequently Asked Questions
- → Which type of cabbage is best?
Pick firm green or red cabbage with tight leaves. It holds its shape better while cooking.
- → Can I air fry these?
You can! Set the air fryer to 375°F (190°C) and cook for about 10–15 minutes, flipping them halfway to crisp both sides.
- → How do I keep cabbage from sticking?
Use parchment paper on your baking pan or lightly grease it. A small amount of oil on the cabbage helps, too.
- → What extra spices work well?
Try adding curry powder, Cajun mix, rosemary, oregano, or your favorite seasonings along with garlic and paprika.
- → What's the best way to store leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat them at 350°F (175°C) in the air fryer or oven to bring back the crispness.