Description
Thick-sliced cabbage steaks brushed with garlic oil and oven roasted until the centers are tender and the edges are crisp. A delicious, healthy veggie side that’s easy to make and naturally low in carbs.
Ingredients
1 large green cabbage (or 2 small)
3–4 tablespoons olive oil or avocado oil
3–4 cloves garlic, minced or finely grated
½–1 teaspoon salt (to taste)
½ teaspoon black pepper
½ teaspoon smoked or sweet paprika (optional)
OPTIONAL TOPPINGS:
Fresh lemon wedges
2–3 tablespoons grated parmesan or nutritional yeast
Red pepper flakes
Chopped parsley or chives
Instructions
1. Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
2. Remove outer cabbage leaves and cut cabbage into ¾–1 inch thick slices.
3. Lay cabbage steaks in a single layer on baking sheets.
4. In a bowl, mix oil, garlic, salt, pepper, and paprika.
5. Brush garlic oil on both sides of each cabbage steak.
6. Roast for 25–35 minutes, flipping once halfway, until tender in the center and browned on the edges.
7. Optional: add lemon juice, parmesan, red pepper flakes, or fresh herbs after roasting.
8. Serve hot as a side dish or veggie main.
Notes
Cut cabbage steaks evenly to ensure consistent roasting.
Use parchment paper to keep them from sticking and help with cleanup.
Watch the garlic closely—minced garlic can burn if not mixed well with the oil.
Roasted cabbage is best served fresh but can be stored and reheated.
To add protein, serve alongside chicken, pork, or plant-based mains.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 140
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg