Introduction
Hey there, friend! Let’s talk about cabbage for a minute. I know, I know, it might not be the first thing that comes to mind when you think “delicious,” but trust me on this one. These Oven Roasted Garlic Cabbage Steaks are a complete game-changer! They transform humble cabbage into something truly magical – tender on the inside, crispy and caramelized on the edges, bursting with savory flavor. It’s one of those recipes that feels incredibly simple to make but delivers impressive results. Perfect for a busy weeknight, a healthy side dish, or even a surprisingly satisfying main course. You seriously have to try this!
Why You’ll Love This Recipe
- Fast: Quick prep, quick cooking time.
- Easy: Minimal ingredients, simple steps.
- Budget-Friendly: Cabbage is wonderfully inexpensive!
- Crowd-pleasing: Even cabbage skeptics are won over.
Ingredients
You only need a handful of everyday ingredients to make this magic happen. Gather these up:
- 1 large green or red cabbage: The star of the show! Make sure it feels heavy for its size. Either color works great.
- 3 tbsp olive oil: Helps everything crisp up and carries the flavors.
- 1 tsp garlic powder: Gives us that essential savory depth without mincing fresh garlic.
- 1 tsp smoked paprika: Adds a lovely smoky warmth that pairs perfectly with roasted veggies.
- 1 tsp salt: Enhances all the other flavors. Don’t skip it!
- ½ tsp onion powder: Another easy way to add savory flavor.
- ½ tsp dried thyme: A classic herb that brings a touch of earthiness.
- ½ tsp black pepper: For a little bit of gentle heat.
How to Make It
Okay, let’s get cooking! This is where the magic happens with minimal effort. You’ve got this!
First thing’s first, let’s preheat your oven to 400°F (200°C). Get a large baking sheet ready, and maybe line it with parchment paper for super easy cleanup later. (That’s a pro tip I always use!).
Next, grab that beautiful cabbage. Give it a quick rinse and peel off any really loose or damaged outer leaves. Place the cabbage on a cutting board, core side down. Carefully slice the cabbage into thick “steaks,” about 1 inch thick. You’ll probably get about 4-6 steaks depending on the size of your cabbage. The key here is to make sure each steak has a bit of the core in it – this holds the “steak” together while it roasts!
Now, arrange the cabbage steaks on your prepared baking sheet in a single layer. Try not to overlap them, or they won’t get those lovely crispy edges.
In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, onion powder, dried thyme, and black pepper. This is your magical flavor mix!
Using a brush or just drizzling, coat both sides of each cabbage steak generously with the oil and spice mixture. Make sure they are well-seasoned – this is where all the flavor comes from!
Pop the baking sheet into your preheated oven. You’re going to roast them for about 20-30 minutes, or until the edges are nicely browned and a little crispy, and the center is tender when you pierce it with a fork. The exact time will depend on your oven and how thick you cut your steaks, so keep an eye on them!
Carefully remove the baking sheet from the oven. Let the cabbage steaks cool for just a minute or two before serving. They’re delicious hot!
Substitutions & Additions
Feel free to play around with this recipe! It’s super forgiving. Here are some ideas:
- Different Oil: Avocado oil or even melted butter would work in place of olive oil.
- Spice It Up: Add a pinch of red pepper flakes or cayenne for heat.
- Herb Swaps: Use dried oregano, rosemary, or Italian seasoning instead of thyme.
- Fresh Garlic/Onion: If you prefer, you could mince a clove of fresh garlic and finely chop a bit of onion to mix with the oil, but I find the powders give a more even coating and savory punch here.
- Toppings! This is where you can get fancy. A squeeze of fresh lemon juice, a sprinkle of nutritional yeast (for a cheesy flavor), grated Parmesan cheese, chopped fresh parsley or chives, or even a drizzle of balsamic glaze after roasting are all fantastic additions.
Tips for Success
Here are a few little pointers to make sure your cabbage steaks turn out perfectly every time:
- Keep the Core: As I mentioned, make sure you cut through the core on each slice. This is crucial for keeping the steaks intact.
- Don’t Crowd the Pan: Give your cabbage steaks some space on the baking sheet. If they’re too close together, they’ll steam instead of roast and won’t get those lovely crispy edges. Use two sheets if needed!
- Adjust Roasting Time: Every oven is different! Start checking around 20 minutes. If you like them extra crispy, give them a few more minutes.
- Use Parchment Paper: Seriously, it makes cleanup a breeze!
How to Store It
If you happen to have any leftovers (a big “if”!), they store surprisingly well.
Let the roasted cabbage steaks cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.
To reheat, I recommend popping them back in the oven or an air fryer for a few minutes until warmed through. This helps bring back some of the crispness. The microwave will work, but they might be a bit softer.
FAQs
Got questions? I’ve got answers!
Can I use red cabbage instead of green?
Absolutely! Red cabbage works just as well and adds a beautiful pop of color.
How thick should the cabbage steaks be?
Aim for about 1 inch thick. This thickness ensures the center gets tender without the edges burning too quickly, and helps the steak hold its shape.
Is this recipe vegan and vegetarian?
Yes! As written, this recipe is completely plant-based and perfect for vegan and vegetarian diets.
Why did my cabbage steaks fall apart?
This usually happens if the core wasn’t included in the slice, or if the slices were cut too thin. Keeping the core intact is key!
Easy Oven Roasted Garlic Cabbage Steaks
Equipment
- large baking sheet
- Cutting board
- Small bowl
- brush optional, or just drizzle
- Parchment paper optional, for easy cleanup
Ingredients
Ingredients
- 1 large green or red cabbage Make sure it feels heavy for its size. Either color works great.
- 3 tbsp olive oil Helps everything crisp up and carries the flavors. Can substitute avocado oil or melted butter.
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt Enhances all the other flavors. Don't skip it!
- 0.5 tsp onion powder
- 0.5 tsp dried thyme A classic herb that brings a touch of earthiness. Can substitute dried oregano, rosemary, or Italian seasoning.
- 0.5 tsp black pepper For a little bit of gentle heat. Add red pepper flakes or cayenne for more heat.
Instructions
- First thing's first, let's preheat your oven to 400°F (200°C).
- Get a large baking sheet ready, and maybe line it with parchment paper for super easy cleanup later.
- Next, grab that beautiful cabbage. Give it a quick rinse and peel off any really loose or damaged outer leaves.
- Place the cabbage on a cutting board, core side down. Carefully slice the cabbage into thick "steaks," about 1 inch thick. You'll probably get about 4-6 steaks depending on the size of your cabbage. The key here is to make sure each steak has a bit of the core in it – this holds the "steak" together while it roasts!
- Now, arrange the cabbage steaks on your prepared baking sheet in a single layer. Try not to overlap them, or they won't get those lovely crispy edges.
- In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, onion powder, dried thyme, and black pepper. This is your magical flavor mix!
- Using a brush or just drizzling, coat both sides of each cabbage steak generously with the oil and spice mixture. Make sure they are well-seasoned – this is where all the flavor comes from!
- Pop the baking sheet into your preheated oven. You're going to roast them for about 20-30 minutes, or until the edges are nicely browned and a little crispy, and the center is tender when you pierce it with a fork. The exact time will depend on your oven and how thick you cut your steaks, so keep an eye on them!
- Carefully remove the baking sheet from the oven.
- Let the cabbage steaks cool for just a minute or two before serving. They're delicious hot!