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<\/p>\nRoasted Cabbage Steaks<\/p>\n
<\/p>\n
2 small cabbage heads<\/p>\n
3 tbsp. olive oil<\/p>\n
\u00c2\u00bd tsp. salt or to taste<\/p>\n
2 tsp. paprika<\/p>\n
1 tbsp. garlic powder<\/p>\n
<\/p>\n
Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about \u00c2\u00be to 1 inch thick from each head. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.\u00c2\u00a0 Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired. Bake the cabbage steaks at 400\u00c2\u00b0F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Cabbage Steaks 2 small cabbage heads 3 tbsp. olive oil \u00c2\u00bd tsp. salt or to taste 2 tsp. paprika 1 tbsp. garlic powder Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about \u00c2\u00be to 1 inch thick from each head. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between…<\/p>\n