Crispy Roasted Cabbage Steaks with Pecans, Parmesan, and Fresh Herbs Recipe
Delicious and easy roasted cabbage steaks with garlic, olive oil, and toasted pecans, topped with Parmesan and fresh herbs for a flavorful and healthy side dish.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cabbage Steaks
- 1 small head green cabbage, any dark, loose leaves removed
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Toasted Nuts and Garnishes
- ⅓ cup raw pecan halves or walnut halves (optional)
- 1 small lemon, halved (optional but very good)
- Grated Parmesan, for serving (highly recommended)
- Chopped fresh herbs such as thyme or parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
- Prepare Cabbage: Cut off the bottom root end of the cabbage. Stand the cabbage upright on the flat end and slice top to bottom into ¾- to 1-inch thick slices. Arrange the slices on the prepared baking sheet(s). If they don’t fit without touching, divide between two baking sheets.
- Brush Cabbage: In a small bowl, whisk together olive oil, minced garlic, kosher salt, and black pepper. Brush the mixture over one side of each cabbage slice, flip, and brush the other side.
- Roast Cabbage: Roast the cabbage for 26 to 28 minutes until the edges are crispy and the centers tender. If using one pan, place it on the center oven rack; if two pans, use the upper and lower-third racks. Halfway through cooking, rotate the pan(s) 180 degrees and switch positions if using two pans. Do not flip the cabbage during roasting.
- Toast Nuts: Spread pecans on a small, ungreased baking sheet and toast in the oven alongside the cabbage until fragrant and lightly toasted, about 8 minutes, tossing halfway through. Watch closely to prevent burning. Remove and transfer to a cutting board immediately to cool; then roughly chop.
- Serve: Sprinkle roasted cabbage with grated Parmesan and chopped fresh herbs. Squeeze lemon juice over the top and finish with chopped toasted pecans. Serve hot.
Notes
- Be careful not to burn the nuts while toasting; watch them closely during the last few minutes.
- Parmesan cheese and lemon juice elevate the flavor, but are optional based on dietary preferences.
- Fresh herbs like thyme or parsley add bright, fresh notes to the dish.
- Use a sharp knife to get clean, even cabbage slices for better texture and presentation.
- Don’t flip the cabbage steaks during roasting to keep the texture intact.
