Listen up veggie lovers! Contrary to [not so] popular belief, this recipe has nothing to do with beef or any other kind of meat.
Actually, I had no idea why this recipe sounded so appealing when I first found it on Pinterest a while back, but I knew I had to try it and it was so popular with my family that this was my second time making it.
A couple things were different between my first trial and my second, I’ll point out the differences along the way! The original recipe can be found here.
Skill Level: Basic
1 head of cabbage
1.5 tablespoons of olive oil (or olive oil cooking spray)
2 or 3 garlic cloves (or if necessary, garlic powder)
- Garlic cloves are ideal, but this ingredient somehow missed out on being added to my grocery list so I used garlic powder instead.
- If you’re interested in an abundance of flavor, you can substitute or add other spices. This time I accidentally used onion powder instead of garlic powder and mom threw on some zaatar too.
- It’s so easy to burn the cabbage…it isn’t actually bad burnt (in my opinion).
- The “steaks” are large for one person. My family enjoys picking them apart and eating the super crispy parts first.
- I haven’t yet learned how to avoid getting the core in the steaks, so any tips or wisdom would be greatly appreciated. Otherwise, cut up your cabbage and avoid eating the core.
- Preheat your oven to 400°F and cover a baking sheeting with aluminum foil.
- Pull the outer leaves off the cabbage and make sure the cabbage is clean.
- Cut the cabbage into slices that are about an inch thick.
- Spread or spray the olive oil on both sides of the cabbage steaks. Sprinkle your chosen spices on both sides.
- Roast the “steaks” on the middle rack for half an hour. Then flip them over and roast them for another 20-30 minutes.