Description
Crispy on the edges, tender in the middle, and absolutely addictive. These roasted cabbage steaks will convert even the biggest veggie skeptics with their caramelized garlic perfection.
Ingredients
Scale
- 1 medium green cabbage (about 2–3 pounds)
- 4 tablespoons olive oil or melted butter
- 4–6 garlic cloves, minced (about 2 tablespoons)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons freshly grated Parmesan cheese (optional)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Remove any damaged outer leaves from the cabbage. Place it on its core end and slice into 1-inch thick rounds.
- Arrange cabbage slices on the prepared baking sheet in a single layer.
- In a small bowl, combine olive oil, minced garlic, salt, pepper, thyme, and red pepper flakes if using.
- Using a pastry brush, generously coat both sides of each cabbage slice with the garlic-oil mixture.
- Roast for 15 minutes, then reduce temperature to 375°F and continue roasting for another 15-20 minutes until edges are golden brown and centers are tender.
- If using Parmesan, sprinkle it over the cabbage during the last 5 minutes of roasting.
- Remove from oven and drizzle with fresh lemon juice.
- Transfer carefully to a serving platter and serve immediately.