Description
Thick cabbage slices char and crisp at the edges, then are drenched in warm garlic butter, offering tender, smoky-sweet notes and a flutter of parsley freshness.
Ingredients
- 1 head green cabbage
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Remove any loose outer leaves from the cabbage and cut it into 3/4-inch thick steaks.
- Place the cabbage steaks on a baking sheet and drizzle with olive oil, then season with salt, black pepper, and smoked paprika.
- Roast the cabbage in the oven for 15 minutes until the edges begin to brown.
- While the cabbage roasts, melt the butter in a small saucepan over medium heat and add the minced garlic, cooking until fragrant for about 1 minute.
- Brush the garlic butter mixture over the partially roasted cabbage steaks and return them to the oven for an additional 10 to 12 minutes until golden and tender.
- Remove the cabbage steaks from the oven, sprinkle with chopped parsley, and serve immediately.
Notes
- Use thicker cabbage steaks to prevent them from falling apart during roasting
- Smoked paprika adds a smoky flavor; you can use regular paprika if preferred
- Store any leftovers in an airtight container in the refrigerator for up to three days
- For a vegan version, substitute with vegan butter and extra olive oil