Crispy Oven-Roasted Cabbage Steaks with Nuts and Parmesan Recipe
Introduction
Grilled cabbage steaks are a simple, flavorful side dish that adds a crispy texture and smoky taste to your meal. Whether roasted in the oven or grilled, these cabbage slices make a satisfying accompaniment to a variety of main courses. They’re easy to prepare and perfect for anyone looking for a healthy, delicious vegetable option.
Ingredients
- 1 small head green cabbage, remove any loose, dark leaves
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/3 cup raw pecan halves or walnut halves (optional)
- 1 small lemon, halved (optional but recommended)
- For serving: grated Parmesan (highly recommended) and chopped fresh herbs like thyme or parsley (optional)
Instructions
- Step 1: Preheat your oven to 400°F and spray a baking sheet with nonstick spray.
- Step 2: Remove the root end of the cabbage, then stand it on the flat end and slice it into 3/4- to 1-inch thick pieces. Place the slices on the prepared baking sheet. Use an additional sheet if needed.
- Step 3: In a small bowl, combine olive oil, minced garlic, kosher salt, and black pepper. Brush this mixture on both sides of each cabbage slice.
- Step 4: Roast the cabbage slices for 26 to 28 minutes, turning the baking sheet halfway through cooking to ensure even crisping. If using two sheets, swap their positions at the halfway mark.
- Step 5: While the cabbage roasts, toast the nuts on a separate small baking sheet in the oven for about 8 minutes, shaking the pan halfway through to avoid burning. Cool and chop once toasted.
- Step 6: Once the cabbage is done, sprinkle with grated Parmesan and fresh herbs. Squeeze lemon juice over the top and finish by adding the chopped toasted nuts. Serve hot.
Tips & Variations
- Use different nuts like almonds or hazelnuts for varied flavor and texture.
- Try adding a pinch of smoked paprika or cayenne pepper to the olive oil mixture for a spicy kick.
- These cabbage steaks can also be cooked on a grill for a smoky char instead of using the oven.
- For a vegan version, omit Parmesan or use a plant-based cheese alternative.
Storage
Store leftover cabbage steaks in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a 350°F oven for about 4 minutes on foil sprayed with nonstick spray, or microwave briefly. You can also freeze them for up to 3 months, though the texture may soften slightly upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cabbage for this recipe?
Yes, you can use red cabbage or Savoy cabbage. Keep in mind that cooking times may vary slightly, and red cabbage may turn a bit purple when roasted.
How do I prevent the cabbage steaks from falling apart?
Cut the cabbage into thick slices about 3/4 to 1 inch thick to help them hold together better while cooking. Using a sharp knife and careful handling also helps maintain intact slices.
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Crispy Oven-Roasted Cabbage Steaks with Nuts and Parmesan Recipe
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
Crispy roasted cabbage steaks are a quick, flavorful side dish that pairs well with almost any meal. These easy-to-make cabbage slices are brushed with a garlicky olive oil mixture, roasted until tender with crispy edges, and topped with toasted nuts, Parmesan, fresh herbs, and a squeeze of lemon for brightness. Ideal for a healthy, tasty vegetable option that can be prepared in the oven and enjoyed fresh or reheated.
Ingredients
Vegetables
- 1 small head Green cabbage (remove any loose, dark leaves)
- 1 small Lemon (halved, optional but recommended)
Seasoning & Oils
- 1/4 cup extra virgin Olive oil
- 2 cloves Garlic (minced)
- 1 tsp Kosher salt
- 1/4 tsp ground Black pepper
Optional Toppings
- 1/3 cup Raw pecan halves or walnut halves (optional)
- Grated Parmesan cheese (highly recommended for serving)
- Chopped fresh herbs like thyme or parsley (optional)
Instructions
- Preheat the Oven: Heat your oven to 400°F (200°C) and spray a baking sheet with nonstick spray to prepare for roasting.
- Prepare the Cabbage Steaks: Cut off the root end of the cabbage. Stand the cabbage on its flat end and slice it into 3/4- to 1-inch thick pieces. Lay the slices flat on the baking sheet. Use a second baking sheet if necessary to fit all pieces.
- Make the Oil Mixture and Brush: In a small bowl, combine the olive oil, minced garlic, kosher salt, and ground black pepper. Brush this mixture liberally on both sides of each cabbage slice.
- Roast the Cabbage: Place the baking sheet in the oven and roast the cabbage for 26 to 28 minutes. Halfway through cooking, turn the baking sheet over to ensure even roasting; if using two sheets, swap their positions in the oven.
- Toast the Nuts: While the cabbage roasts, spread the pecan or walnut halves on a small baking sheet and toast them in the oven for about 8 minutes, shaking the pan halfway through. Watch closely to prevent burning. Once toasted, allow them to cool and then chop the nuts.
- Assemble and Serve: Once the cabbage steaks are tender with crispy edges, remove them from the oven. Sprinkle grated Parmesan cheese and chopped fresh herbs over the top. Squeeze lemon juice over the steaks and scatter the chopped toasted nuts. Serve hot immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- To reheat, warm cabbage steaks in a 350°F oven for about 4 minutes on foil sprayed with nonstick spray or quickly in the microwave.
- Freeze cabbage steaks in an airtight container for up to 3 months; texture might change slightly but flavor remains good.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: grilled cabbage steaks, roasted cabbage, cabbage side dish, vegetarian side dish, roasted vegetables, healthy side recipe, easy oven roasted cabbage
