Roasted Cabbage Steaks with Garlic Butter
Make thick-cut cabbage steaks roasted until the edges are blistered and caramelized. This recipe offers a simple, low-carb, and fiber-rich vegetarian main dish.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Vegetarian Main
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 head green cabbage
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Remove any loose outer leaves from the cabbage. Cut the cabbage head vertically into four equal ‘steaks,’ about 1 to 1.5 inches thick. Keep the core intact to hold the slices together.
- In a small bowl, melt the butter. Stir in the minced garlic, salt, pepper, and smoked paprika.
- Brush both sides of each cabbage steak generously with the olive oil.
- Place the cabbage steaks on the prepared baking sheet.
- Brush the garlic butter mixture over the top surface of each steak.
- Roast for 20 minutes. Remove the pan, flip the steaks, and brush the remaining garlic butter mixture onto the second side.
- Return to the oven and roast for another 15 to 20 minutes, or until the edges are tender and well-browned.
- Serve immediately as a keto vegetarian main.
Notes
- If you want extra blistered cabbage, place the baking sheet under the broiler for the last 1-2 minutes, watching closely to prevent burning.
- This recipe works well with red cabbage for a different color presentation.
Nutrition
- Serving Size: 1 steak
- Calories: 185
- Sugar: 6
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 5
- Protein: 3
- Cholesterol: 28