Oven Roasted Garlic Cabbage Steaks
Oven Roasted Garlic Cabbage Steaks are thick cabbage rounds brushed with garlic olive oil, sprinkled with fennel seeds, and roasted until the centers are tender with browned edges. They make a practical vegetable side for weeknight dinners, holiday plates, or meatless meals when you want a roast cabbage recipe with very little prep.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Sharp chef's knife
- Small bowl
- Pastry brush
Ingredients
- 1 head green cabbage
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic paste
- 2 teaspoons fennel seeds or caraway seeds
- 1 teaspoon kosher salt to taste
- 1/2 teaspoon ground black pepper to taste
- fresh parsley for optional garnish
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Remove loose outer cabbage leaves, trim the stem lightly, and cut the cabbage into 3/4- to 1-inch rounds.
- Stir the olive oil and garlic paste together in a small bowl until smooth.
- Arrange the cabbage rounds on the baking sheet, brush with garlic oil, and season with fennel seeds, salt, and pepper.
- Roast for 25 to 30 minutes, turning carefully once if sturdy, until the edges brown and the centers are tender.
- Let the cabbage rest for 3 minutes, garnish with parsley if desired, and serve warm.
Notes
Storage: Keep cooled cabbage steaks in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze cooked cabbage for up to 2 months, but expect a softer texture after thawing.
Reheating: Reheat on a sheet pan at 375°F for 8 to 12 minutes, or warm gently in a covered skillet.
Best Tips: Leave part of the core attached so the steaks hold together while roasting.
Variations: Swap fennel for caraway, add smoked paprika, or finish with lemon zest for brightness.
Serving Ideas: Serve with chicken, fish, pork chops, beans, mashed potatoes, or grain bowls.