Ingredients
Scale
- 1 large head of green cabbage
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
If you’re out of smoked paprika, feel free to substitute with regular paprika or even a pinch of cayenne for a bit of heat. The beauty of cooking is the flexibility to make a recipe your own, something I’ve learned from all those times I had to improvise with pantry staples after a long day.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Remove any damaged outer leaves from the cabbage and cut it into 1-inch-thick slices, aiming for about 5 to 6 steaks.
- In a small bowl, combine the melted butter, minced garlic, salt, black pepper, and smoked paprika. Stir well to create a flavorful garlic butter mixture.
- Place the cabbage steaks on the prepared baking sheet and drizzle them with olive oil, ensuring they are evenly coated.
- Using a pastry brush, generously coat each cabbage steak with the garlic butter mixture.
- Roast in the oven for 20-25 minutes, or until the edges are golden brown and crispy, and the center is tender.
- Remove from the oven and garnish with fresh parsley before serving.
One tip I’ve picked up along the way is to keep an eye on the cabbage during the last few minutes of roasting. Depending on your oven’s temperament, you might need a little more or less time to reach that perfect crispy edge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
