Happy New Year and Welcome to 2024! While many make resolutions to stop or remove something from their lives or diets at the start of the New Year, I try and focus on adding beneficial practices and nourishing foods. One way to do this is to try one new veggie or cooking technique. I also like to keep things easy, and one super simple veggie side dish is “Cabbage Steaks”. If you’re over there saying “but I hate cabbage!” please trust me when I say…they will not taste at all “cabbagy”!! And…if there is more than one person in your household I can pretty much guarantee you’ll be fighting over the “crispy ones”! As I’m a huge fan of sheet pan meals, this one can be done in a regular oven, or air fryer if you have one. This recipe works with either red or green cabbage, although I do tend to use red cabbage more often as the red/purple veggies have phytochemicals particularly beneficial for our brain health. Bonus: cabbage is a very economical veggie and stores well!
Cabbage “Steaks”
Ingredients:
- 1 red or green cabbage
- Olive or Avocado Oil
- Salt and pepper to taste (feel free to experiment with adding garlic, or other herbs/spice mixes of your liking to mix things up a bit)
Instructions:
- Preheat oven of choice to 325 (especially if using olive oil as the highest temp to use olive oil is 325).
- Line sheet pan with parchment paper (for easy cleanup).
- Remove any wilted/frayed leaves. Then, on a cutting board with a sharp knife, Trim the stem of the cabbage to make a flat edge on the bottom of the cabbage.
- With the flat bottom side down for stability, simply cut the cabbage into ½-1” slices.
- Coat both sides of the cabbage slices generously with the olive or avocado oil (I pour some oil on the parchment and then flip both sides to make sure they’re coated).
- Season with salt and pepper to taste.
- Roast for 30-40 minutes until tender and the edges are nicely crisped; actual time will depend on your oven and how thick the slices are. I check after 30 minutes and then every 5 after that.
- These are great as a veggie side dish along with a protein and a high fiber carb, as a base for chili, thick soups, and can even sub as “pasta”!
Christina Krisciunas
Registered Dietitian
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