Roasted Cabbage Steaks
Turn cabbage into an impressive side dish-or even a main course-by cutting the heads into thick "steaks," rubbing them with olive oil, smoked paprika, garlic powder and cumin, and grilling them until the leaves are browned and the center is tender. These vegan and gluten-free "steaks" require minimal preparation, but offer layers of flavor and texture. Serve them alongside grilled proteins, grain bowls, or simply with a drizzle of extra olive oil and a squeeze of lemon for a satisfying and complete veggie dish.
⏱ Times:
Preparation: 15 min
Cooking time: 45 minutes
Total: 1 hour
Servings: 4
🛒 Ingredients
2 small heads of cabbage (green or purple)
3 tablespoons extra virgin olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon ground cumin
Salt and freshly ground black pepper to taste
A pinch of red chili flakes (optional)
👩🍳 Procedure
Preheat and prepare:
Preheat the oven to 175 °C (350 °F). Line a baking sheet with aluminum foil or parchment paper.Cut the steaks:
Remove the outer leaves and core from each cabbage. Cut each head in half, then into quarters, yielding four flat "steaks" per head. Aim for a thickness of about 2-2.5 cm.Season:
Brush one side of each cabbage steak with olive oil. In a small bowl, mix together paprika, garlic powder, cumin, salt and pepper. Sprinkle half of the mixture over the oiled side. Turn the steaks over, brush with more oil and sprinkle with the remaining spices. Add a pinch of red chili flakes if you want a spicy kick.Grilling:
Place steaks in the prepared pan, well spaced. Roast for 45 minutes, turning halfway through, until edges are browned and center is tender.Serving:
Transfer to a platter and serve hot - enjoy as a flavorful side dish or as a meatless main course!
