Roasted Cabbage Steaks

Roasted cabbage steaks taste like a different vegetable than the boiled cabbage my mother fixed us growing up. The high heat brings out the sweetness in the cabbage along with a bit of caramelization, which gives it a nice flavor. Add garlic or spices along with salt and pepper if you wish, but a little olive oil and some salt and pepper is all you need to bake this nutrient-loaded cabbage.

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Roasted Cabbage Steaks

Yield: 4 -6 servings

Author: Judes Draughon

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Roasted cabbage steaks taste like a different vegetable than the boiled cabbage my mother fixed us growing up. The high heat brings out the sweetness in the cabbage along with a bit of caramelization, which gives it a nice flavor. Add garlic or spices along with salt and pepper if you wish, but a little olive oil and some salt and pepper is all you need to bake this nutrient-loaded cabbage.

Ingredients

• 1 head of cabbage
• 2 Tbsp high heat olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 450 degrees.
2. Slice the cabbage, starting at the core of the head so that the inner pieces form circles within the slices. About 1/8 - 1/4 thick slices.
3. Brush a little oil on a baking sheet covered with a silicon mat, foil or parchment paper. Place the cabbage on it and, using a pastry brush, paint the olive oil over each cabbage steak.
4. Sprinkle with salt and pepper and place in the oven.
5. Roast for 20 - 30 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve. Enjoy!

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