Roasted Cabbage Steaks | The Domestic Man

1 head cabbage
2 tbsp olive oil, divided
salt and pepper

1. Preheat oven to 400F. Holding the bottom of the cabbage core in one hand, slice the cabbage into 1″ steaks starting at the opposite end from the core.

2. Brush 1 tbsp of the oil onto a rimmed baking sheet, then add the cabbage steaks. Brush the remaining 1 tbsp of oil onto the steaks, then season with salt and pepper.

3. Roast until the edges start to brown, about 45 minutes, then serve.

** The browned edges are an acquired taste; in the same way that roasting accents the natural sweetness of cabbage, the edges accent the bitter edge that cabbage can sometimes carry (a lot like roasted brussels sprouts). If you’re not feeling it, simply pass the browned edges to the person who enjoys bitter foods the most (there’s one in every family — guilty as charged).

** If you’re heating up the oven, might as well use it for another dish as well; this roast chicken will work just fine (note that it cooks at 450F, so the cabbage will roast faster, about 35-40 minutes).

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