Ingredients
- Cabbage: 1 large head of green cabbage (about 2.5 – 3 lbs). Savoy cabbage also works beautifully with its crinkly texture.
- Olive Oil: 4-5 tablespoons of good quality extra virgin olive oil. You can also use avocado oil.
- Salt: 1 ½ teaspoons of kosher salt or coarse sea salt (adjust to your taste).
- Freshly Ground Black Pepper: ¾ teaspoon (adjust to your taste).
- Garlic Powder: 1 ½ teaspoons.
- Onion Powder: 1 teaspoon.
- Smoked Paprika: 1 teaspoon (this adds a lovely smoky depth and color).
- Red Pepper Flakes: ¼ – ½ teaspoon (optional, for a touch of heat).
- Dried Thyme or Oregano: ½ teaspoon (optional, for an herbaceous note).
Instructions
- Preheat Your Oven: Position an oven rack in the center of your oven and preheat to 400°F (200°C). Line one or two large baking sheets with parchment paper for easy cleanup and to prevent sticking. If you don’t have parchment, you can lightly grease the baking sheets, but parchment is preferred.
- Prepare the Cabbage:
- Remove any loose or damaged outer leaves from the head of cabbage.
- Wash the cabbage head thoroughly under cold running water and pat it dry with a clean kitchen towel or paper towels.
- Place the cabbage on a sturdy cutting board, stem-end down. Using a large, sharp chef’s knife, carefully slice the cabbage into “steaks.” Aim for a thickness of about ¾ to 1 inch. Starting from one side, cut straight down through the core. You should get 4-6 steaks from a large head of cabbage. The outermost slices might be smaller or fall apart a bit – these can still be roasted alongside the larger steaks, they’ll just cook a bit quicker and get extra crispy (which isn’t a bad thing!). It’s important to keep a portion of the core intact in each steak as much as possible, as this helps hold the leaves together during roasting.
- Arrange on Baking Sheets: Carefully transfer the cabbage steaks to the prepared baking sheet(s). Arrange them in a single layer, ensuring there’s some space between each steak. Overcrowding will cause the cabbage to steam rather than roast, and you won’t get those desirable crispy edges. Use two baking sheets if necessary.
- Season the Cabbage (First Side):
- In a small bowl, whisk together the olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and optional red pepper flakes and dried herbs (if using).
- Using a pastry brush, generously brush one side of each cabbage steak with the olive oil and spice mixture. Make sure to get some of the mixture between the layers of leaves if possible.
- Roast – First Half: Place the baking sheet(s) in the preheated oven. Roast for 20-25 minutes. The timing can vary depending on the thickness of your steaks and your oven’s temperament. The undersides should be starting to brown and caramelize, and the cabbage should be softening.
- Flip and Season (Second Side):
- Carefully remove the baking sheet(s) from the oven.
- Using a wide spatula (a fish spatula works wonderfully for this), gently flip each cabbage steak over. Be careful as they will be tender.
- Brush the newly exposed side of each steak with the remaining olive oil and spice mixture, ensuring even coverage.
- Roast – Second Half: Return the baking sheet(s) to the oven. Roast for another 15-20 minutes, or until the cabbage steaks are tender all the way through and the edges are deeply golden brown and delightfully crispy. Some charring is good – it adds flavor! If the smaller pieces or edges are browning too quickly, you can remove them early or loosely tent them with foil.
- Rest and Serve: Once perfectly roasted, remove the cabbage steaks from the oven. Let them rest on the baking sheet for a couple of minutes. This allows them to cool slightly and makes them easier to handle. Serve warm.
Nutrition
- Serving Size: One Normal Portion
- Calories: 180-220
- Sugar: 6-8g
- Fat: 14-18g
- Saturated Fat: 2-3g
- Carbohydrates: 12-15g
- Fiber: 5-7g
- Protein: 3-4g