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Oven Roasted Cabbage Steaks

Healthy Fact of the Day

Cabbage is low in calories and high in fiber, vitamin C, and antioxidants. Roasting enhances its natural sweetness—no heavy sauces needed. Add a sprinkle of smoked paprika for extra depth!
Oven Roasted Cabbage Steaks

Oven Roasted Cabbage Steaks

Recipe by Daily Disher

Oven Roasted Cabbage Steaks are crispy on the edges, tender in the center, and bursting with savory flavor.

Course: SideCuisine: AmericanDifficulty: Easy
3.7 from 7 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

    Ingredients

    • 1 large cabbage

    • 3 tablespoons olive oil

    • 1 teaspoon salt

    • 1/2 teaspoon black pepper

    • 1 teaspoon garlic powder

    Directions

    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease with oil.
    • Remove the outer leaves of the cabbage and cut it into 1-inch thick rounds, forming ‘steaks’ shape.
    • Place cabbage steaks onto the baking sheet and brush each side with olive oil using a pastry brush.
    • Evenly sprinkle salt, pepper, and garlic powder over the cabbage steaks, adjusting seasoning to taste.
    • Roast in the preheated oven for about 30 minutes, flipping halfway through to ensure even cooking.
    • Cabbage should be golden brown and tender when cooked, allow to cool slightly before serving.

    Nutrition Facts

    • Total number of serves: 4
    • Calories: 250kcal
    • Cholesterol: 0mg
    • Sodium: 620mg
    • Potassium: 400mg
    • Sugar: 8g
    • Protein: 6g
    • Calcium: 60mg
    • Iron: 2mg

    Oven Roasted Cabbage Steaks are a simple, delicious way to turn a humble veggie into a flavorful side. Sliced thick and brushed with olive oil, then seasoned and roasted until golden and tender, they’re crispy, savory, and easy to customize. Perfect for plant-based meals or healthy dinner sides.

    3.7 from 7 votes

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    Tip of the Day

    “Always let your meat rest before slicing.”

    Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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