Ingredients
Main ingredients
- 1 small head small cabbage head
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp smoked paprika
- to taste Salt & pepper
Method
Preparation
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Wash and trim the ends off of your cabbage head. Cut it in half, and then in half again, so you have four flat discs of cabbage, about 3/4 inch thick.
Cooking
- Arrange the cabbage discs on your baking sheet and brush with a generous amount of olive oil. Sprinkle on your seasoning.
- Flip the cabbage steaks over and repeat the olive oil and seasoning on the other side.
- Bake for about 25 minutes or until the center is tender and the outer leaves are browned.
Serving
- Serve the roasted cabbage steaks as a side dish alongside grilled meats or fish, or as a main dish topped with sauces like tahini or yogurt drizzle.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 2g
Notes
To store leftovers, keep in an airtight container in the refrigerator for 3-4 days. Reheat using a skillet or oven for best results. For added crunch, broil for a minute or two at the end of baking.
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