Ingredients
- 1 large green or red cabbage
- 3 tablespoons olive oil (or melted butter for a richer flavor)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional toppings: grated Parmesan cheese, red pepper flakes, or fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Remove any wilted outer leaves from the cabbage. Slice the cabbage into ¾-inch thick rounds, keeping the core intact to hold the steaks together.
- In a small bowl, mix olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and black pepper. Brush the mixture generously onto both sides of each cabbage steak.
- Place the cabbage steaks in a single layer on the prepared baking sheet, leaving space between each steak. Roast for 25–30 minutes, flipping halfway through, until the edges are golden brown and slightly crispy.
- Remove from the oven, let cool for a couple of minutes, then garnish with optional toppings like Parmesan, red pepper flakes, or fresh parsley. Serve immediately.
Notes
- Use a fresh, firm head of cabbage with tightly packed leaves for the best results.
- Don’t skimp on the olive oil as it helps caramelize the edges and enhances flavor.
- Experiment with alternative seasonings such as curry powder or Cajun spices.
- If using the air fryer method, preheat the air fryer to 375°F (190°C) and cook steaks for 10–15 minutes, flipping halfway through for crispier results.
- Do not overcrowd the baking sheet or air fryer basket to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Roasting, Air Fryer
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
