Description
Thick cabbage slices roasted until golden and caramelized, seasoned with garlic oil and finished with fresh lemon. A simple, savory vegan dish that’s perfect as a side or main.
Ingredients
1 medium green cabbage
Extra-virgin olive oil
Garlic powder
Sea salt
Freshly ground black pepper
Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Remove outer cabbage leaves and slice cabbage into 1-inch thick steaks, trimming the core to keep slices stable.
- Mix olive oil, garlic powder, and sea salt in a small bowl to make garlic oil.
- Brush both sides of cabbage steaks with the garlic oil and arrange on the baking sheet in a single layer.
- Roast for 30–40 minutes, flipping halfway through, until edges are caramelized and centers are tender.
- Season with black pepper and additional salt if needed. Serve hot with lemon wedges for squeezing.
Notes
- Add Italian seasoning or smoked paprika to the garlic oil for flavor variation.
- Drizzle with balsamic vinegar and Dijon during the last 5 minutes for a tangy twist.
- Top with quinoa, feta, pickled onions, tahini, or fresh herbs to make it a meal.
- Store leftovers in the fridge for up to 2 days; reheat in the oven for crispiness.
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 120
- Sugar: 4g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
