Crispy Oven Roasted Cabbage Steaks

Oven Roasted Cabbage Steaks make an easy, hands off side dish to compliment any meal! Buttery roasted cabbage slices are baked till golden brown with crispy edges.

Prep Time 5

Cook Time 40

Total Time 45

Servings

Author Melissa Erdelac

Ingredients

1 head cabbage outer leaves removed, bottom slightly trimmed, and cut into ½" slices
3 tablespoons butter melted
1 teaspoon kosher salt* divided
¼ teaspoon ground black pepper divided

Instructions

Preheat oven to 425°F. Remove outer leaves of cabbage and slice into ½" slices.
1 head cabbage
Brush baking sheet with a little of the melted butter to grease the pan. Place cabbage slices onto the baking sheet in a single layer. To fit them all on one pan, you may have to cut some of the slices in half. Alternatively, use 2 pans if you prefer for them to remain whole.
Brush top side of cabbage with half the remaining melted butter. Sprinkle tops with half the salt and pepper. Flip cabbage over and brush on remaining butter. Sprinkle with remaining salt and pepper.
1 teaspoon kosher salt*, ¼ teaspoon ground black pepper , 3 tablespoons butter
Bake for 20 minutes. Remove from oven to flip cabbages to other side. Return to oven for 15-20 minutes more, or until cabbage is tender, golden, and edges are crispy and brown. Serve immediately.

Notes

*or substitute 3/4 teaspoon table salt

For a large cabbage it will best to split between 2 baking sheets.
If using 2 baking sheets for more cabbage, increase butter by 1-2 tablespoons and use more salt and pepper to thoroughly season cabbage.
Leave all the outer leaves on sheet even if they fall away from the main slice. Those are the best bits that get tender and browned!
The thinner the slices the more tender the cabbage will be. It will also cook quicker.

Nutrition