Roasted Cabbage Steaks with Garlic Parmesan Crust (Low-Carb Side)
This recipe utilizes high-heat roasting to induce the Maillard reaction, transforming the natural sugars in cabbage into a caramelized, nutty flavor profile. By cutting the cabbage into thick “steaks” and keeping the core intact, we maintain structural integrity while creating a contrast in textures: crispy, charred edges and a tender, buttery center. The addition of a parmesan-garlic crust adds an umami layer that compliments the sweetness of the roasted vegetable.
Recipe Details
- Prep Time: 10 Min
- Cook Time: 25 Min
- Total Time: 35 Min
- Yield: 4 Steaks
- Calories: 145 kcal per steak
Ingredients:
The Cabbage
- 1 large head Green Cabbage (Firm and heavy for its size)
- 2 tbsp Extra Virgin Olive Oil (or melted Garlic Butter)
The Crust
- 1/2 cup Freshly Grated Parmesan Cheese
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika (for color and depth)
- Salt and Black Pepper to taste
Preparation Steps:
1. The Slicing Technique
- Remove the tough outer leaves of the cabbage. Place the cabbage on a cutting board and slice it into 1-inch thick “steaks” from top to bottom.
- Pro Tip: Keep the core intact for each slice; this holds the leaves together so the “steak” doesn’t fall apart during roasting.
2. Seasoning the Surface
- Line a large baking sheet with parchment paper and arrange the steaks in a single layer. Brush both sides of each steak generously with olive oil.
- In a small bowl, mix the parmesan, garlic powder, onion powder, paprika, salt, and pepper. Press the mixture firmly onto the top of each cabbage slice to adhere.
3. High-Heat Roasting
- Preheat your oven to 400°F (200°C).
- Roast the cabbage for 20–25 minutes. You are looking for the edges to turn dark brown and crispy, while the center becomes tender enough to pierce easily with a fork.
4. The Final Crisp
- For a crunchy finish, turn on the broiler for the last 2 minutes. This creates a bubbly, toasted parmesan crust. Watch closely to prevent burning.
Expert Tips:
- Avoid Crowding: Ensure the steaks aren’t touching on the baking sheet. If they are too close, they will steam instead of roast, preventing the development of crispy, caramelized edges.
- Flavor Balance: Squeeze a fresh lemon wedge over the steaks immediately after they come out of the oven. The acidity cuts through the richness of the parmesan and olive oil.