Easy Roasted Cabbage with Garlic & Parmesan (Crispy Low-Carb Steaks)

For a digital entrepreneur in the health niche, transforming humble vegetables into “Gold Standard” side dishes is a professional-grade strategy for high user engagement. Cabbage is a Mediterranean nutritional powerhouse, rich in Vitamin C and detoxifying sulfur-rich compounds. From an expertise (E-E-A-T) perspective, the secret to a professional-grade cabbage steak is the “Core-Retention Cut.” By keeping the core intact, you provide the structural anchor needed to maintain the steak’s shape, allowing for maximum surface area contact with the pan to achieve that signature deep-brown caramelization and “frizzled” crispy edges.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 25 Min
• Total Time: 35 Min
• Yield: 4 Servings
• Calories: 115 kcal per serving

Ingredients:

The Foundation

• 1 medium Green Cabbage (The Gold Standard for roasting)
• 2 tbsp Extra Virgin Olive Oil
• 1/2 tsp Salt & 1/4 tsp Black Pepper

The “Gold Standard” Crust

• 3 cloves Garlic, minced
• 1/4 cup Freshly Grated Parmesan Cheese
• 1/2 tsp Onion Powder
• Optional: 1/4 tsp Red Pepper Flakes (For a professional-grade kick)

The Finishing Touch

• Fresh Parsley, chopped
• Lemon Wedges for serving

Preparation Steps:

1. The Professional “Steak” Cut

1. Preheat oven to 400°F (200°C). Remove loose outer leaves.
2. Technique: Slice the cabbage into 1-inch thick rounds. Pro Tip: Do not remove the core! It acts as the “Gold Standard” anchor that keeps the leaves together during the roasting process, ensuring a professional presentation.

2. The Flavor Coating

3. Place steaks on a parchment-lined baking sheet.
4. In a bowl, whisk olive oil, minced garlic, onion powder, salt, and pepper.
5. Brush both sides of each cabbage steak generously. This ensures the garlic oil infuses every layer of the cabbage during the roast.

3. The High-Heat Roast

6. Roast for 20 minutes until edges are browning and the center is tender.
7. Remove and sprinkle Parmesan cheese evenly over each steak. The cheese creates a savory, professional-grade crust.

4. The Crispy Finish

8. Return to oven for 5–8 minutes until the cheese is golden-brown.
9. The Broiler Hack: For a restaurant-quality finish, turn on the broiler for the final 60 seconds to “frizzle” the leaf edges. Garnish with parsley and a squeeze of lemon juice to cut through the richness.

Expert Tips:

• The “Direct Contact” Secret: If you prefer your cabbage extra crispy, use a metal baking sheet without parchment paper (lightly greased). Direct contact with the metal provides a superior professional-grade sear.
• Avoid the “Steam” Trap: Do not overlap or crowd the steaks. Like all roasting, cabbage needs airflow to crisp up. If crowded, the moisture will trap steam, resulting in a soft “Gold Standard” failure rather than a crispy roast.