Description
These roasted cabbage steaks are tender, caramelized, and full of smoky flavor with garlic, paprika, lemon, and a fresh sauce. An easy vegetarian main dish or side dish! Recipe inspired by this!
Ingredients
Scale
- 2 small cabbages (small are better than large, see notes)
- 4 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons smoked paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon Aleppo Chili flakes (or use regular chili flakes)
- lemon zest from one lemon
- optional: 1/4 cup parmesan
- Italian parsley
Sauce: Pickled Pepper Vinaigrette or Gremolata (pick one)
Serve over mashed potatoes, creamy polenta(in photos) , or creamy risotto.
Instructions
- Preheat oven to 400F
- Cut the stem end off the cabbage, about one inch from the bottom. Continuing in that direction, cut 1-inch slices. You should have 3 per cabbage. Save the ends and tops for another use- slaws, salads or stock.
- Place cabbage on a parchment-lined sheet pan (prettier side down). Brush liberally with olive oil, sprinkle generously with salt, pepper, smoked paprika, garlic, and chili flakes. Carefully turn them over and repeat- olive oil, salt pepper, smoked paprika, garlic and chili flakes. Sprinkle with the lemon zest. Save the leftover oil for touch-up.
- Roast for 20 minutes on the middle rack (if adding parmesan, add it at minute 15) check, and continue baking if needed, until the middle is fork tender.
- While the cabbage steaks are roasting, make the sauce and side ( here, we’ve used creamy polenta).
- Assemble: Place the creamy polenta in a wide shallow bowl, carefully top with a cabbage steak; if it looks dry, brush with a little more olive oil, top with fresh parsley and spoon the sauce over and around the cabbage steaks. Serve with a knife and fork.
Notes
Small cabbages look better on the plate and hold together better than large cabbages. The “steaks” are more compact. You can use purple or green- I prefer purple because they are higher in nutrients.
Serve over: creamy polenta, mashed potatoes, risotto, beans, lentils or whole grains.
Storage. Let cool completely and store for up to 4 days in the fridge. Reheat in a 375°F oven- they will crisp up again!
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 147
- Sugar: 7.5 g
- Sodium: 450.9 mg
- Fat: 9.8 g
- Saturated Fat: 1.4 g
- Carbohydrates: 15.6 g
- Fiber: 4.8 g
- Protein: 3.2 g
- Cholesterol: 0 mg