Cabbage Steaks

My family is obsessed with these oven-roasted cabbage steaks. They are perfectly seasoned, crisp and tender. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 25

Total Time 25

Servings servings

Calories 91kcal

Author Arman Liew

Ingredients

1 large cabbage
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a small bowl, whisk together the olive oil, butter, and garlic.
Slice the cabbage lengthways into 1-inch ‘steaks’. Discard any excess leaves and place the portions on the lined sheet. Brush the tops of each ‘steak’ with the garlic butter oil mixture. Season with salt and pepper.
Bake the cabbage steaks for 25-30 minutes, or until golden and crisp around the edges.

Video

Notes

TO STORE: Once cool, store leftovers in an airtight container in the refrigerator for up to 3 days.

TO REHEAT: Reheat the steaks on a baking sheet in the oven at 350F/175C for 6-8 minutes or until warm. Or reheat in the air fryer at 375F/190C for 3-4 minutes.

Variations

Add more toppings. Try parmesan cheese, fresh herbs, or toasted pine nuts. I like to add toasted pecans (as pictured).

Make it vegan. Swap regular butter for a vegan butter spread.

Serve with sauce. Drizzle my hot honey sauce or garlic yogurt sauce over the top, or serve with spicy mayo for a dipping sauce.

Nutrition