thepioneerwoman
Cabbage Steaks
Serve these cabbage steaks as a vegetable side or vegetarian main course! Lemony, garlicky, and sprinkled with a crunchy topping, this recipe is so flavorful.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●cutting board
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the cabbage: Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray.
Nonstick cooking spray
2
Strip any dark outer leaves off of the cabbage and cut 1/2 inch of the root end off of the cabbage. With the flat end of the cabbage on the cutting board, slice the cabbage into 1-inch thick “steaks.” Arrange the slices in a single layer on the prepared baking sheet.
3
In a small bowl, whisk together the olive oil, lemon juice, paprika, and garlic powder. Brush both sides of the cabbage steaks with the oil mixture. Sprinkle both sides with salt and pepper. Pour ¼ cup of water onto the baking sheet, trying not to get too much water directly on the cabbage. Tightly cover the baking sheet with foil.
4
Roast the cabbage until tender, 15 to ⏱️ 20 minutes.
5
For the topping: Meanwhile, in a medium bowl, stir together the breadcrumbs, parmesan, almonds, butter, garlic, lemon zest, salt, and pepper until combined.
6
Remove the cabbage steaks from the oven and remove the foil. Sprinkle the cabbage with the breadcrumb mixture and continue roasting until golden brown, 10 to ⏱️ 15 minutes more.
7
Serve warm, sprinkled with parsley.
Nutrition Facts
calories
339 Calories
fat Content
24 g
fiber Content
11 g
sugar Content
13 g
sodium Content
746 mg
protein Content
8 g
trans Fat Content
0 g
cholesterol Content
11 mg
carbohydrate Content
18 g
saturated Fat Content
5 g
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