Can I use red cabbage instead?

Absolutely, Red cabbage works beautifully - it'll turn a gorgeous deep purple when roasted. Just know it might take a few extra minutes to soften since it's a tad denser than green cabbage.

How do I prevent sogginess?

Three words: space, heat, and patience. Make sure your cabbage slices aren't crowded on the pan, your oven's fully preheated, and you resist opening the door too often. That blast of initial high heat is key for crispy edges.

Can I make these ahead?

You bet, Prep the cabbage steaks up to a day in advance - just store them unseasoned in the fridge. When ready, pat dry, add oil and seasonings, then roast. Leftovers reheat surprisingly well in the oven too.

"3 Irresistible Blistered Cabbage Steaks That Shock"

“3 Irresistible Blistered Cabbage Steaks That Shock”

Print Recipe

A simple and delicious way to enjoy cabbage, roasted until tender with crispy edges.

Author: Nour Pullen
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 medium head of cabbage
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder (optional)

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Instructions

Preheat your oven to 425°F (220°C).
Cut the cabbage into 1-inch thick slices.
Brush both sides of each slice with olive oil.
Sprinkle with salt, pepper, and garlic powder.
Place on a baking sheet and roast for 25-30 minutes until edges are crispy.
Flip halfway through cooking.
Serve warm.

Notes

Use fresh cabbage for best results.
Adjust seasoning to your taste.

Find it online: https://crispzy.com/blistered-cabbage-steaks-recipe/