My favorite recipes are always the simplest. This is one of those dishes. I tend not to like vegetable dishes that try to make them into something else. Roasting and vegetables are a match made in heaven and cabbage is no exception. While I usually serve it as a side dish I would be happy with this for a main dish I love it so much! I usually serve it with Spaetzle or rye pasta. (I’m still perfecting that rye pasta recipe!) If you dislike caraway by all means leave it off.
ROASTED CABBAGE STEAKS
Green cabbage, sliced 1/2″ to 3/4″ thick*
Olive oil
salt and pepper, to taste
Caraway seeds
Celery seeds
Heat oven to 425 degrees. Spray a large baking sheet with nonstick spray.
Arrange cabbage steaks on baking sheet leaving at least 1 inch space between each one.
Drizzle with olive oil (approximately 1/2 teaspoon per cabbage steak).
Sprinkle with salt and pepper and caraway and celery seeds. (just a pinch of each per steak).
Roast for 25 to 30 minutes.
*To slice cabbage I like to cut in half (from top of head to core) and cut the core out of each half. Slice going from top of head to bottom, saving the round ends for another use if desired.
Ingredients
- Green cabbage, sliced 1/2" to 3/4" thick*
- Olive oil
- salt and pepper, to taste
- Caraway seeds
- Celery seeds
Instructions
- Heat oven to 425 degrees. Spray a large baking sheet with nonstick spray.
- Arrange cabbage steaks on baking sheet leaving at least 1 inch space between each one.
- Drizzle with olive oil (approximately 1/2 teaspoon per cabbage steak).
- Sprinkle with salt and pepper and caraway and celery seeds. (just a pinch of each per steak).
- Roast for 25 to 30 minutes.
To slice cabbage I like to cut in half (from top of head to core) and cut the core out of each half. Slice going from top of head to bottom, saving the round ends for another use if desired.
