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Meal Instructions

Specimen #0093·SHEET PAN·Dead Simple

Sheet Pan Roasted Cabbage Steaks

Thick cabbage rounds roasted until caramelized and tender with crispy edges and a smoky balsamic drizzle that turns humble cabbage into a showstopper side.

Cook temp

425°F

Total time

35m

FLIP AT

20m

Serves

PULL AT

0°F

Ingredients

1 large head Green Cabbage

2 tbsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

1/2 tsp Kosher Salt

1/4 tsp Black Pepper

2 tbsp Balsamic Glaze — optional, for drizzling

Equipment

Rimmed Sheet Pan

Knife

Pastry Brush

DirectionsGet to the point

1Cut 1 large cabbage into 1-inch thick rounds, keeping the core intact to hold each steak together.

2Brush both sides with olive oil and season with garlic powder, smoked paprika, salt, and pepper.

3Roast at 425°F (218°C) for 20 minutes, flip, and roast 10 more minutes until edges are deeply caramelized.

4Drizzle with balsamic glaze and serve immediately.

Dad pro tip

Cabbage steaks are the budget hero nobody talks about. A whole head of cabbage costs less than two dollars and feeds four people a restaurant-worthy side dish. The smoky paprika and balsamic glaze make kids forget they are eating cabbage.

Kid adjustment

Cut into smaller wedges for little hands. Top with shredded cheese in the last 3 minutes of roasting for extra kid appeal.

Reheat

Reheat in a 400°F (204°C) oven for 5 to 8 minutes. The edges crisp back up nicely.

BASIS: Standard oven at 425°F (218°C) with rimmed sheet pan. High heat for caramelization.95 kcal · 2g protein · 12g carbs · 5g fat
USDA FoodData Central #169975

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Sheet Pan Roasted Cabbage Steaks