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Close up shot of three roasted cabbage wedges on a platter. Garnished with spices and herbs.

Oven-Roasted Cabbage Steaks

Oven-Roasted Cabbage Steaks

Cabbage wedges brushed with seasoned oil and roasted until tender and slightly crispy.
 Michigan Harvest to Table™
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dishes, Sides
World Cuisine American
Servings 8

Ingredients
  

  • 3 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • Cooking spray
  • 1 medium cabbage, about 2 ½-3 pounds outer leaves removed, cored, and cut it into eight wedges
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 teaspoon lemon juice, about ½ fresh lemon optional
  • ¼ cup fresh parsley chopped

Instructions
 

  • Preheat oven to 425 F.
  • Whisk vegetable oil, garlic powder, and Italian seasoning in a small bowl.
  • Spray baking sheet with cooking spray.
  • Place cabbage on baking sheet. Brush each side with seasoned oil, salt, and pepper.
  • Roast for about 30 minutes. Turn cabbage steaks halfway through. Remove when the edges are browned.
  • Transfer to platter, garnish with fresh lemon juice and parsley, if using. Serve.

Notes

Change it Up
  • Top with sautéed mushrooms and onions.
  • Replace Italian seasoning with steakhouse or taco seasoning.

Nutrition

Serving: 1 wedgeCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 0.5gCholesterol: 0mgSodium: 94mgFiber: 3g