Description

These Crispy Oven Roasted Cabbage Steaks are a flavorful and healthy vegetable side dish featuring tender cabbage rounds roasted to perfection, then topped with a savory, crunchy panko, herb, and parmesan mixture. This easy-to-make recipe blends smoky spices and fresh herbs to elevate humble cabbage into a delicious and satisfying treat perfect for any meal.

Ingredients

Scale

For the Cabbage Steaks

1 head green cabbage (dark loose leaves removed and sliced into ½ inch rounds)
⅓ cup olive oil (plus 1 tablespoon for baking sheet)
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon smoked paprika

For the Topping

¼ cup panko breadcrumbs
¼ cup fresh herbs (finely chopped, such as parsley and thyme)
3 tablespoons parmesan cheese (freshly grated)
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon smoked paprika

Instructions

Preheat the Oven: Preheat your oven to 400ºF (200ºC). Line a baking sheet with parchment paper and brush it lightly with 1 tablespoon of olive oil to prevent sticking.
Prepare the Cabbage: Remove any wilted or dark outer cabbage leaves. Trim just the end of the stem to remove any brown or dry parts while keeping the stem intact so the cabbage rounds hold together. Slice the cabbage into ½ inch thick rounds.
Season the Cabbage: In a small bowl, combine ⅓ cup olive oil with 1 teaspoon each of kosher salt, garlic powder, and smoked paprika. Brush this seasoned olive oil mixture generously on both sides of each cabbage round.
Roast the Cabbage: Arrange the cabbage steaks flat on the prepared baking sheet. Bake in the preheated oven for 15 minutes, then carefully flip each round and bake for an additional 10-15 minutes until tender and slightly crispy on the edges.
Prepare the Toppings: While the cabbage roasts, toast the panko breadcrumbs in a small skillet over medium heat. Stir constantly to ensure even browning and to prevent burning. Once golden, add salt, garlic powder, and smoked paprika (about ½ teaspoon each) and mix well. Remove from heat and stir in the freshly chopped herbs and grated parmesan cheese.
Assemble and Serve: Remove the roasted cabbage steaks from the oven and immediately top each steak with the prepared panko, herb, and parmesan mixture. Serve warm as a flavorful and crispy vegetable side dish.

Notes

Keep the stem intact on cabbage rounds to prevent them from falling apart during roasting.
Use fresh herbs like parsley, thyme, or chives for the best flavor in the topping.
Adjust the smoky paprika and garlic powder amounts to taste for a milder or spicier flavor.
For a gluten-free version, substitute panko breadcrumbs with gluten-free crumbs.
Use freshly grated parmesan for optimal texture and taste in the topping.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Oven Roasting
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (about 1-2 cabbage steaks)
Calories: 190 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 14 g
Saturated Fat: 3.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 10 mg

Keywords: roasted cabbage, cabbage steaks, crispy cabbage, oven roasted vegetables, vegetarian side dish, panko topping, parmesan herb crust