Oh yes—Mediterranean Roasted Cabbage Steaks are a simple, flavorful, and healthy side (or main for a veggie meal). They get caramelized in the oven with herbs and olive oil. 🥬🍋
Ingredients (serves 2–3)
- 1 small head of green or savoy cabbage
- 3 tbsp olive oil
- 1 tsp smoked paprika or sweet paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lemon
- Optional toppings: crumbled feta, olives, toasted pine nuts, fresh parsley
Instructions
1. Prep the cabbage
- Preheat oven to 425°F (220°C).
- Remove outer leaves, then cut the cabbage into 1-inch thick slices (these are your “steaks”).
- Some leaves may fall apart—those can be roasted alongside.
2. Season
- Place cabbage slices on a baking sheet lined with parchment.
- Brush or drizzle both sides with olive oil.
- Sprinkle paprika, garlic powder, oregano, salt, and pepper.
3. Roast
- Roast 20–25 minutes, flipping halfway, until edges are caramelized and slightly crisp.
4. Finish
- Squeeze fresh lemon juice over the cabbage.
- Add optional toppings like feta, olives, pine nuts, or fresh parsley.
5. Serve
- Serve warm as a side to grilled meats, seafood, or as a vegetarian main with grains or hummus.
💡 Tips
- Make sure cabbage slices are thick enough to hold together—thin slices can burn quickly.
- For extra char, broil for 2–3 minutes at the end.
- You can also mix in other Mediterranean flavors like sun-dried tomatoes or roasted red peppers.
I can also give a sheet-pan Mediterranean veggie version that includes cabbage steaks, bell peppers, zucchini, and red onion all roasted together for a full meal.
Do you want me to do that?
