Quick And Easy Cabbage Steak Recipe

It can be hard to predict which food is going to have its moment next. If you'd told people a generation ago that soon avocados would be the toast of the town (especially in the form of avocado toast, as it happens), they would have scoffed at you. And who knew 20 years ago that kale would be a major player in recipes all over the globe? So while cabbage may not be the most popular veggie in the produce section right now, who's to say it might not be the next big thing in the culinary world soon? Certainly no one who has tried the humble veggie in cabbage steak form.

"I truly love roasted cabbage, and I like to eat it as my veggie side fairly often," says chef, food writer, and registered dietician Kristen Carli. "I love that the cabbage gets slightly crispy — it is so delicious!"

As a cabbage steak is also deliciously easy to make, this may well become one of your go-to ways to enjoy vegetables, too.

Cabbage is too often written off, wrongly thought to be low in nutritional value and without much flavor, lumped in with the likes of iceberg lettuce. (With apologies to iceberg lettuce, which does have a lovely crunch, anyway.) Low in calories but high in nutrients, cabbage is a vegetables that deserves a second look, not to mention a second taste.

According to Healthline, a cup of cabbage delivers 85 percent of your daily vitamin K needs, 54 percent of your vitamin C, a decent dose of folate and manganese, and even a bit of protein and fiber. It also packs in antioxidants and, when properly prepared, it tastes great, too.

Things can't get much simpler than they do with a cabbage steak ingredient list. You'll need a head of green cabbage, two tablespoons of olive oil, a teaspoon of salt, half a teaspoon of pepper, and half a teaspoon of garlic powder.

If you like things spicy, adding in some cayenne or chili powder is a good idea, and if you want to back off on the salt, add a bit more garlic powder instead. And for the record, you can swap in a red cabbage here if you prefer (or if that's what's available) without needing to change the recipe in any way.

First things first for this cabbage steak recipe: Preheat your oven to 350 degrees Fahrenheit. Now use a large, sharp knife and slice the cabbage into rounds. (Remember, a sharp knife is safer than a dull knife, as it doesn't pose as much of a risk slipping on your food.)

A medium head of cabbage should yield about six to eight rounds, and you can keep the dome-shaped caps from each end and chop them to use them in soups, salads, slaws, or just eat them raw then and there, enjoying the lovely mild peppery flavor of an uncooked cabbage leaf.

Place the cut cabbage steaks on a large baking sheet and then drizzle them with olive oil and sprinkle on the salt, pepper, and garlic powder. Then, place the prepared cabbage discs into the warmed oven and bake for 35 minutes until the edges get crispy and lightly browned. Now enjoy!

And for the record, there are only two mistakes you can make with this recipe, really. "Don't forget to season the cabbage," says Carli. Without the spices, the cooking doesn't do much for the veggie. And second, don't overcook the stuff. Once the edges turn crisp and brown, pull the sheet from the oven — you don't want the cabbage cooked to brown all over.