2 small cabbage heads
2 tablespoons olive oil
1/2 tablespoon each of salt and pepper
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
Remove the stems from each cabbage head, then cut them in half. Cut each half in half once more to create four round cabbage steaks, approximately 3/4 to 1 inch thick.
Arrange the cabbage steaks on the prepared baking sheet, ensuring there is space between them for even cooking. Brush each steak with olive oil and season with salt and pepper. Flip the steaks and repeat the oil and seasoning on the other side.
Bake the cabbage steaks at 400°F (205°C) for 25-30 minutes, until the leaves turn brown and the center becomes fork-tender.
Once done, remove the cabbage steaks from the oven and serve them warm.
Notes:
Be cautious not to trim too much of the stem before slicing the cabbage into steaks, as this may cause the cabbage to fall apart.
For added flavor, sprinkle a pinch of red pepper flakes over the baked cabbage steaks.
For extra crunch, top the steaks with a mixture of parmesan cheese and breadcrumbs before baking. You can also add crispy chopped bacon for more flavor.
To store, allow the cabbage steaks to cool completely, then refrigerate them in an airtight container for up to 3 days. Freezing is not recommended.
To reheat, microwave the cabbage steaks or return them to the oven at 350°F (175°C) until the outside crisps up and they are heated through.
