Description

Unlock the deep, savory potential of humble cabbage. High-heat roasting transforms it into tender, caramelized “steaks” with an irresistibly crisp-tender texture perfect for any meal.

Ingredients

Scale

1 ½ tablespoons avocado oil
¾ teaspoon sea salt
¾ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes (optional, for warmth)
1 medium head green cabbage (about 2 lb / 900 g)
Lemon wedges (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Oven & Pan Preparation : Position a rack in the center of your oven and preheat to 400°F (205°C). Line the rimmed baking sheet with parchment paper to prevent sticking and simplify cleanup.
Create the Herb Paste : In the small mixing bowl, whisk together the avocado oil, sea salt, garlic powder, dried oregano, black pepper, and optional red pepper flakes until a cohesive, savory paste is formed.
Fashion the Cabbage Steaks : Trim the stem end of the cabbage just enough to create a flat, stable base. Slice the entire head of cabbage vertically into four uniform, 1-inch (2.5 cm) thick steaks.
Season Generously : Arrange the four cabbage steaks in a single layer on the prepared baking sheet. Using the pastry brush, thoroughly coat both sides of each steak with the herb paste, making sure to work it into the layers where possible.
High-Heat Roasting : Place the baking sheet into the fully preheated oven. Roast for 25–35 minutes, carefully flipping the steaks once at the halfway point to ensure even browning.
Final Tenderness Check : The dish is complete when the cabbage steaks are deeply golden-brown at the edges and the thickest part of the core can be effortlessly pierced with the tip of a knife.
Rest & Serve : Allow the roasted cabbage to rest for a minute before serving. Present with fresh lemon wedges on the side for squeezing over top.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat in an oven or air fryer at 375°F (190°C) until heated through and slightly re-crisped.
Ingredient Swaps: Smoked paprika makes a wonderful addition to the spice blend for a smokier profile. You can also substitute the avocado oil with another high-heat oil like grapeseed or light olive oil.
Troubleshooting: If your cabbage steaks happen to fall apart during slicing or flipping, don’t fret. The separated leaves will roast into wonderfully crispy “cabbage chips” alongside the larger pieces.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 105