Roasting vegetables brings out their best flavors, and when you add a little garlic, you have the perfect side dish. These crispy roasted cabbage steaks are a perfect example.
1 head green cabbage
2 Tbsp. olive oil
1 Tbsp. garlic paste
2 tsp. fennel seeds
Salt and pepper, to taste
Parsley, chopped for garnish
Preheat oven to 400˚F and line a baking sheet with parchment paper. Slice the cabbage head into 1″- thick wedges (or slices) and arrange on the prepared baking sheet. Brush with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
Roast for 20 minutes, or until the cabbage edges turn a golden brown where they’re in contact with the sheet pan, and carefully flip over. Roast for another 20 minutes, or until crispy around the edges.
Do not move the slices other than this one flip while the cabbage roasts. This constant contact with the sheet pan in a high heat environment is what produces crispy edges.
Serve warm, and garnished with coarsely chopped parsley.
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