roasted cabbage recipe

These Roasted Cabbage Steaks are so easy and delicious. Made with only six ingredients, this simple recipe makes a flavorful snack or side that you&#039;re going to just love!

Roasted Cabbage Steaks

cabbage heads

olive oil

salt (or

paprika

garlic powder

Cut the Cabbage

Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.

Season

Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks.  Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired.

Bake

Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

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

These Roasted Cabbage Steaks are so easy and delicious. Made with only six ingredients, this simple recipe makes a flavorful snack or side that you're going to just love!

Roasted Cabbage Steaks.mp4

This Garlic Roasted Cabbage is such a tasty vegan dish. Savory with a light char, you’re going to love these delicious flavors and textures.

Garlic Roasted Cabbage

cabbage

butter

tsp. taco seasoning * (or to taste)

garlic powder (or

Remove the bruised outer leaves from the cabbage. With a sharp knife, gently cut it into 1-inch-thick rounds.

Spread the softened butter on top of the cabbage rounds and season with salt, taco spice, and garlic powder.

Line a large baking sheet with parchment paper. Arrange the cabbage rounds on the paper, seasoned side down. Now spread the butter on the top of the rounds again and sprinkle the seasonings on as well.

Bake for about 20 minutes at 450 degrees Fahrenheit. Remove the cabbage rounds from the oven, flip them over carefully, and bake them again for another 15-20 minutes. When done, they should be nicely roasted and cooked through.

https://content.jwplatform.com/videos/grpwFc6l.mp4

This Garlic Roasted Cabbage is such a tasty vegan dish. Savory with a light char, you're going to love these delicious flavors and textures.

Roasted Cabbage

This cabbage steak recipe has a sharp, lemony flavor with a kick of spice from the red pepper in the Chermoula sauce. It&#039;s filling enough for a vegetarian or vegan main dish but equally amazing as a side to chicken, beef, or fish.

Cabbage Steaks Recipe with Green Chermoula and Toasted Walnuts

Extra virgin olive oil

¼ teaspoon kosher salt

black pepper

fresh parsley, (ends trimmed)

fresh cilantro, (ends trimmed)

garlic

coriander

red pepper flakes

sweet paprika

ginger

kosher salt

lemon

walnut halves, (chopped, to finish)

Get ready: Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil. Brush the foil with olive oil and set aside.

Prepare the cabbage: Peel off any damaged outer leaves and trim the stem, but leave the core intact. Set the stem side down and cut 1-inch thick slices top to bottom through the core. You should end up with 6 to 7 cabbage steaks.

Season the cabbage: Place each cabbage steak on the prepared baking sheet. Brush each side with olive oil, and season generously with kosher salt and freshly ground black pepper.

Roast: Place the sheetpan in the oven and roast the cabbage steaks for 25 minutes. Carefully, flip them over and roast for another 10 minutes until the cabbage is firm, but fork tender. A few outer peels might come loose when you flip it, that’s Ok. Just roll with it.

Make the chermoula: While the cabbage roasts make the chermoula. To the bowl of a food processor, add the parsley, cilantro, garlic, coriander, red pepper flakes, paprika, ginger, salt, zest of one lemon, juice of half a lemon, and the extra virgin olive oil. Pulse until the mixture is combined, but you should still see some texture.

Taste and Adjust Seasoning: Taste it. If you’re satisfied with the flavor, transfer the chermoula into a pourable container. If you think it’s too lemony, add a pinch of salt and 1 additional tablespoon of olive oil, and pulse again. If you think it needs more lemon, go ahead and squeeze in the other half. Two to 3 tablespoons of lemon juice is the sweet spot for me. If you think it&#39;s too thick, add more olive oil 1 tablespoon at a time, until it reaches your desired consistency.

Toast the nuts: Set a small dry skillet over medium heat. Add the chopped walnuts. Toast for 3 to 5 minutes, stirring occasionally until fragrant. Set aside.

Assemble and serve: When the cabbage is finished cooking, remove it from the oven and transfer the cabbage steaks to a platter. Pour the chermoula over the steaks (you may not use all of it) and sprinkle with toasted walnuts. Enjoy!

Made this last night as a side to the roasted pork tenderloin.

My husband told me afterwards, "This is the meal you make the next time people come over!"

Just so good : )

Wow! Chef Summer…this is INCREDIBLE! What a great way to honor cabbage!

I am at a loss for any more words…

Simply yum!

Respect!
Jeff in Houston

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

This cabbage steaks recipe is an easy vegetarian main or side. Roast the cabbage steaks then top them toasted walnuts and chermoula.

Cabbage Steaks - Website Video.mp4

The BEST Roasted Cabbage Recipe! With crispy leaves and fork-tender interiors, these savory seasoned wedges are an easy-to-make side dish that celebrates this favorite humble but oh-so-tasty veggie.

Tender Roasted Cabbage

lb small head red or green cabbage

extra virgin olive oil

Za’atar spice blend (plus more to taste)

salt

flaky sea salt and chopped fresh parsley (for serving)

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Remove the cabbage's outer leaves and cut it in half through the core.

Cut the cabbage halves into 1-inch thick wedges.

Place the cabbage wedges onto the baking sheet in a single layer, leaving about ½-inch between each.

Drizzle the extra virgin olive oil over the cabbage wedges. If needed, brush the olive oil with a pastry brush to cover the vegetables evenly. Sprinkle the cabbage with Za’atar, garlic powder, and salt.

Roast for 35 minutes or until the cabbage is fork-tender and juicy and the leaves are crispy on the edges.

Garnish the cabbage with flaky sea salt and fresh parsley. Serve hot.

If you enjoy this recipe, please leave it a rating and review below. Thanks!

Delicious. Adding to our rotation of roasted vegetables. The Za'atar is important and a great add. I didn't read about the core until now - wedges held together fine. Thank you!!!!

Delicious! We had just enough Za'atar left for this, and it made 3 out of four people very happy (one doesn't like cabbage). I lost the recipe I used before and found this one on a cloudy day. Thank you! Will make again.

This is an amazing  recipe thank you I love it and will book mark your stuff for now on

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

Tender roasted cabbage seasoned with middle easter Za'atar spice.

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