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Roasted cabbage steaks are a quick, simple, and versatile healthy gluten-free, low-carb, paleo, vegan side dish, surprisingly crisp and flavorful, and simple to adapt to any meal.

Cabbage Steaks (Baked or Grilled)

lb cabbage (2 medium; green or white cabbage)

olive oil

tsp salt

tsp smoked paprika

tsp pepper

0.3 oz garlic (3 cloves)

0.1 oz thyme (optional, 1 Tbsp)

If the cabbage doesn&#39;t sit flat on the table, slice off a slither from the bottom (root end) first, then set it on the table. Make sure to remove any loose, shriveled, or darkened leaves from the outside.

Use your knife to chop every ¾-1 inch apart. It can be tricky, but try to cut them as evenly as possible so they cook at the same rate. You can either start from one side OR from the center, moving outwards.

Prepare the marinade - grate or mince the garlic and then combine it with the olive oil and seasonings in a small bowl, and mix well.

Using a pastry brush/silicone brush, brush the marinade over the cabbage pieces, on both sides, liberally. Then follow the steps for your prefered cooking method.

How to Cut Cabbage for Cabbage Steaks

Preheat the oven to 400ºF/200ºC and line a baking sheet with parchment paper.

Transfer the cabbage steaks to your prepared baking tray. Use two if necessary (the pieces should be in a single row, not touching).Bake them for 25-30 minutes until the cabbage is fairly tender and golden.

Sprinkle the baked cabbage steaks with the fresh thyme and serve!

Baked Method

Preheat your grill to medium-high (around 400-425ºF/200-220ºC) OR use a charcoal BBQ if preferred, brushing it with a bit of oil.

Once preheated, place the cabbage steaks onto the grill and allow them to cook until crispy and golden-brown outside and tender in the middle. Usually, it takes 4-5 minutes per side. But this will vary when using a charcoal BBQ vs. a temperature-controlled grill.

Grilled Method

Make ahead: You can chop the cabbage slices and prepare the marinade 2-3 days in advance, and store them separately in the fridge.Store: Allow the baked cabbage to cool and then place any leftovers in an airtight container for 4-5 days.Freeze: First, flash freeze them on a large tray, not touching. Once solid, transfer to a Ziplock bag and store for up to 4 months. Allow them to thaw overnight in the fridge before reheating.Reheat: For the best results, I recommend reheating the cabbage steaks in the oven for several minutes at 350ºF/175ºC until heated through. You could also heat them in a skillet with a bit of oil or butter to bring back some of the crispiness. Avoid the microwave, as the cabbage will become too soft.

Make Ahead and Store

https://content.jwplatform.com/videos/E5rB1Vq6.mp4

Roasted cabbage steaks are a quick, simple vegan side dish. Crisp and flavorful, and simple to adapt to any meal.

Roasted Cabbage Steaks

At just pennies to make, this low-cost homemade rice milk recipe requires only two ingredients to make. Plus is allergen-free, lactose-free, and dairy-free - great for almost all diets!

Homemade Rice Milk (2 Ingredient)

rice (cooked)

filtered water

Note* For this recipe I'll assume you already have cooked rice. If not, simply cook it according to the package instructions.

Use one cup of cooked rice and add it to a high-speed food processor/blender. Add the cups of water and blend.

Begin by blending for around 20 seconds, stop and check the consistency. Blend for longer if required. I prefer my rice milk to be light so blend it for a minimal time. This means there's a lot of leftover rice pulp and it's fairly thin. However, for a creamy version then you can blend your rice milk for between 1-2 minutes. *

I use my NutraMilk processor, which allows me to drain the liquid directly into a bottle while keeping any rice leftovers in the jug. When using a regular blender/food processor, after blending the rice with water, strain the milk into a bowl through a nut milk bag and squeeze gently to get all the milk out.

Store in a glass bottle in the fridge for 4-5 days. It can also be frozen for longer-term storage.

You'll know when the rice is past its best when it begins to smell 'sour'. **

https://content.jwplatform.com/videos/Owr2rI4q.mp4

This is a recipe for low-cost homemade rice milk recipe which requires only two ingredients to make. Plus it is allergen-free, lactose-free, and dairy-free - great for almost all diets!

Top 2 cheap vegan recipes from across the web

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Cabbage Steaks (Baked or Grilled)

Homemade Rice Milk (2 Ingredient)

Top 2 cheap vegan recipes from across the web

The most viewed cheap vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cabbage Steaks (Baked or Grilled)

Homemade Rice Milk (2 Ingredient)

The most viewed cheap vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine