Oven Roasted Garlic Cabbage

Oven roasted garlic cabbage steaks are my go to side dish for busy weeknights or anytime I want to turn humble cabbage into something special You get a crisp caramelized exterior with a soft and buttery inside plus the flavor combination of garlic and smoked paprika makes these totally addictive

I whipped these up the first time when our fridge was looking empty and my husband declared it his new favorite veggie dish

Ingredients

• Green or red cabbage: pick one that feels heavy and dense for freshness smaller heads tend to be more tender
• Olive oil or melted butter: this gives richness and helps with browning I like using extra virgin olive oil for its fruity notes
• Garlic powder: adds depth and warmth always check that yours smells fresh for bold flavor
• Smoked paprika: brings a hint of earthiness go for the deep red Spanish paprika if you can find it
• Onion powder: rounds out the savory backbone and blends perfectly with garlic
• Dried thyme: offers a woody herbal touch rub it between your palms to release more fragrance
• Salt: use a flaky sea salt for finishing if you have it it makes the flavors pop
• Black pepper: freshly cracked will always taste brighter
• Optional toppings: grated Parmesan cheese for nuttiness red pepper flakes for heat and fresh parsley for color or zing

Step-by-Step Instructions

Prepare the Cabbage:

Trim off any tough or wilted outer leaves of the cabbage Place the head on a large cutting board and use a sharp chef’s knife to cut it into three quarter inch thick slices Try to keep the core intact so each slice stays together

Mix the Seasonings:

In a small bowl combine olive oil garlic powder smoked paprika onion powder dried thyme salt and black pepper Stir very well so the garlic and spices are fully blended with the oil

Season and Arrange:

Lay the cabbage steaks flat on a lined or greased baking sheet Brush the seasoning oil over each one making sure to coat the tops and sides Flip and repeat for even coverage

Roast to Perfection:

Slide the tray into your preheated oven Bake at four hundred degrees Fahrenheit for twenty five to thirty five minutes depending on your preferred crispness Flip the cabbage steaks halfway through to brown both sides Keep a close eye toward the end so the edges get caramelized but not burnt

Finish and Serve:

Remove the tray from the oven while the cabbage is still hot Sprinkle on Parmesan cheese or your favorite toppings Let them cool for a minute or two before serving so the edges crisp up a bit more

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Cabbage has become my secret weapon for fast and nutritious dinners One evening my daughter helped brush the seasonings on and it has been our way to cook this together ever since There is something so rewarding about transforming a basic vegetable into something everybody raves about

Storage Tips

Roasted cabbage steaks keep well in an airtight container in the refrigerator for up to four days To reheat place in a hot oven or air fryer until warmed through and crisp again Avoid microwaving if possible because it can make the cabbage soggy You can also freeze leftovers but the texture is best when fresh

Ingredient Swaps

If you do not have smoked paprika try sweet paprika or add a pinch of cumin for earthiness You can substitute dried Italian herbs for thyme for a different flavor Butter instead of oil gives a richer and silkier taste Vegans can use vegan butter or just stick with olive oil

Serving Ideas

Serve as a simple side for roasted chicken or fish or make them the star of a meatless meal over cooked grains with a lemony tahini drizzle These also work great as a warm salad base dressed up with toasted nuts and sliced apples I even like stacking leftovers for a quick veggie sandwich with a swipe of mustard

Cultural Note

Cabbage is a staple in many classic dishes from Irish boiled dinners to Eastern European stews but roasting it modernizes the flavor and texture Roasting brings out natural sweetness and cuts any bitterness making it approachable for everyone

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No matter how many times I make these cabbage steaks they always surprise me with how delicious and easy they are Once you try them you may find yourself looking for excuses to buy extra cabbage just to make this recipe again

Frequently Asked Questions

→ How thick should the cabbage slices be?

Slice the cabbage into rounds about ¾-inch thick to ensure even roasting and a tender texture.

→ Can I use red cabbage instead of green?

Yes, both red and green cabbage work well and roast beautifully with this method.

→ What are some tasty topping ideas?

Try grated Parmesan, red pepper flakes, or fresh parsley for added flavor and presentation.

→ How can I make the cabbage steaks crispier?

Increase oven heat slightly or roast for a few extra minutes for extra crispy edges.

→ Is it possible to prepare these in advance?

You can slice and season the cabbage ahead of time. Roast just before serving for best results.