Cabbage roasted to the point of almost charred on the edges, becomes a sweet and tangy side-dish or vegetarian main course to help you enjoy the winter. Better yet, this recipe has few and inexpensive ingredients.
These cabbage rounds (or steaks) are good “as is.” However, if you want to gild the lily, consider adding any of the following sauces to the top of each round after roasting.
- Salsa verde
- Pantry tomato sauce (if you use tomato sauce and add a slice of raw mozzarella at the end, this creates a pseudo “Cabbage Parmesan”
- Lemon-caper sauce
- Romesco sauce
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Roasted Cabage Rounds (aka Cabbage Steaks)
Ingredients
- 1 large tight leaf cabbage (For example, a regular green cabbage, NOT a loose-leaf cabbage like Savoy or Napa)
- Extra virgin olive oil
- Kosher or sea salt
- Freshly ground black pepper
- 1 + 1/2 cups parmesan (or other hard cheese), finely grated (omit the cheese if you want a vegan version)
Directions
- Pre-heat the oven to 400F (200C) with the rack in the upper third of the oven
- Set the cabbage on its core and make half-inch (1 cm) vertical slices all the way through and across the cabbage, ending up with about 6 – 8 rounds (aka cabbage steaks). As needed, insert toothpicks laterally to keep the leaves together. Cut “most” of the core from the rounds that contain the core, leaving a sliver of the core intact to hold the cabbage together
- Place the cabbage rounds on a parchment lined baking sheet and drizzle each with olive oil. Rub the oil evenly over each cabbage side and lightly sprinkle with salt and pepper. Gently flip the cabbage rounds to their other side and repeat adding oil, salt, and pepper. Roast for 50 minutes. The outer leaves may start to char, which is encouraged
- Remove the cabbage from the oven and sprinkle each round evenly with the grated Parmesan, if using. Return the baking sheet to the oven and roast for another 10 to 15 minutes, or until the cheese is nicely golden or browned. Remove the cabbage rounds (and any toothpicks you may have used!) to a platter or individual plates and drizzle with extra olive oil, if you’d like, or top with any of the suggested sauces listed in the headnote
Greg Nelson Cooks 
THANK YOU GREG! I am excited to try this when cabbage next arrives in my weekly vegetable box.
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Try them with a little tomato sauce and oozy melted mozzarella added at the end. Divine!
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