Ingredients
two little cabbages
2 tablespoons olive oil
12 tablespoons each, salt and pepper
Baked Cabbage Steaks Recipe
Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a baking sheet with parchment paper.
Remove the stems from each cabbage head before cutting it in half. Cut each half in half again. Each head should provide 4 round cabbage steaks (about 34-1 inch thick).
Place the cabbage steaks on the prepared baking sheet, leaving space between them to allow for optimum cooking. Season with salt and pepper after brushing them with olive oil. Turn the steaks over, then oil and season the other side.12 tablespoons each, salt and pepper, 2 tablespoons olive oil
Bake for 25-30 minutes at 400°F (205°C). When the leaves turn brown and the center is fork-tender, they are done. Remove from the oven and serve hot.
Notes: If you remove too much of the stem before slicing your’steaks,’ the cabbage may break apart. Trim your steaks slightly until they are sliced.
Sprinkle the cooked cabbage steaks with a pinch of red pepper flakes for an extra kick!
Sprinkle a mixture of parmesan and breadcrumbs over the tops of the steaks before baking for a nice crunch. You may also top it with crispy chopped bacon!
To store: Once cooled, place the cabbage steaks in an airtight container and refrigerate for up to 3 days. I don’t advise freezing cabbage steaks.
You can reheat these cabbage steaks in the microwave. You may alternatively reheat them in the oven at 350°F (175°C) until the outside begins to crisp and they are heated to your liking.
