Ingredients
1 large head green cabbage
2–3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Preheat oven to 400°F (200°C) and arrange rack in middle.
2. Remove bruised outer leaves from cabbage, rinse, and pat dry.
3. Slice cabbage into 1/2-inch to 3/4-inch thick steaks, keeping core intact.
4. Arrange steaks in a single layer on baking sheets; do not overcrowd.
5. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Rub in gently.
6. Roast for 20-25 minutes.
7. Flip cabbage steaks and roast for another 15-20 minutes until tender and caramelized with crispy edges.
8. Remove from oven, garnish with parsley if desired, and serve immediately.
Notes
For extra crispiness, preheat baking sheet in oven before adding cabbage. Store leftovers in an airtight container in refrigerator for 3-4 days. Reheat in oven at 350°F for 10-15 minutes for best texture, or use air fryer at 350°F for 5-8 minutes. Avoid freezing as texture becomes mushy.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free, Vegan
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 120
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg