Blistered Cabbage Steaks - These cabbage steaks develop crispy, caramelized edges with tender-crisp centers when roasted at high heat, creating satisfying textural contrast. The exterior blisters and chars slightly while the interior retains pleasant bite, all seasoned with garlic oil and nutritional yeast for savory depth. This plant-forward main dish requires just 10 minutes of active prep and delivers dramatic visual appeal on the plate.

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Blistered Cabbage Steaks - The high-heat roasting technique works because cabbage contains enough natural sugars to caramelize at 425°F, while the thick slices maintain structure without falling apart. After testing multiple thicknesses, 1-inch slices created the ideal balance of crispy exterior and tender interior. This shows how simple preparation can elevate humble vegetables to centerpiece status. My approach emphasizes dry surface preparation—patting the cabbage completely dry ensures blistering rather than steaming. The nutritional yeast adds cheesy umami notes that make this satisfying as a vegetarian main, aligning with my philosophy of building flavor through technique rather than complexity.

Dietary Notes

✓ Plant-Forward Main
✓ Weeknight Easy
✓ Gluten-Free Option
✓ Minimal Cleanup

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Why You'll Love This

Crispy Edges, Tender Center: High heat creates textural contrast that satisfies like meat.
10-Minute Prep: Just slice, season, and roast for impressive results with minimal effort.
Versatile Base: Customize with different spice blends or sauce drizzles after roasting.
Budget Stretcher: One cabbage makes four substantial servings at very low cost.

Blistered Cabbage Steaks

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 5

🔥 Cook Time: 25min

🥨 Yield: 4

🍞 Method: Roasting

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1 medium green cabbage
3 tbsp olive oil
4 garlic cloves
3 tbsp nutritional yeast
1 tsp smoked paprika
½ tsp red pepper flakes
1 lemon
1 tsp flaky sea salt
¼ cup chopped fresh parsley
¾ tsp black pepper

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✏️

medium green cabbage Choose a dense, heavy cabbage that feels solid—this indicates freshness and proper moisture content for roasting. Slice into 1-inch thick rounds to maintain structural integrity while allowing heat to penetrate and create tender-crisp texture with caramelized edges.
olive oil Use good quality olive oil that can withstand 425°F roasting temperature. The oil conducts heat evenly across the cabbage surface, promoting blistering and caramelization while carrying garlic and spice flavors into every crevice.
garlic cloves Mince garlic finely and mix with oil rather than sprinkling directly—this prevents burning during high-heat roasting. The garlic infuses the oil with aromatic flavor that coats the cabbage, creating savory depth without bitter charred bits.
nutritional yeast Provides cheesy, umami-rich flavor that makes cabbage satisfying as a main dish. Sprinkle after roasting so heat activates its flavors without burning. It adds protein and B vitamins while creating savory depth similar to Parmesan.
smoked paprika Adds subtle smokiness that complements cabbage's natural sweetness and the blistered edges. The mild heat and deep red color enhance visual appeal. Sweet paprika works if smoked isn't available but provides different flavor profile.
red pepper flakes Adjust amount based on heat preference—½ teaspoon provides mild warmth that balances the cabbage's sweetness. The flakes infuse into the oil for even distribution rather than creating isolated spicy spots.
lemon Fresh lemon juice added after roasting provides necessary acidity that cuts through the rich, caramelized flavors. The brightness lifts the dish and balances the savory elements. Zest can also be added for more intense citrus notes.
flaky sea salt Use for finishing rather than in the oil mixture—the large flakes provide bursts of salinity and pleasant crunch. Regular table salt can be used but won't offer the same textural contrast or visual appeal.
fresh parsley Adds fresh herbal notes and green color contrast against the browned cabbage. Chop just before serving to prevent wilting. Flat-leaf parsley has more robust flavor than curly for this application.
black pepper Freshly cracked pepper added at the end provides aromatic heat that complements the smoked paprika. Pre-ground pepper loses volatile oils—cracking just before serving maximizes flavor impact and spicy complexity.

list_alt Instructions

1

Step 1: Preheat oven to 425°F with rack in center position and line a baking sheet with parchment paper - high even heat is crucial for proper blistering and caramelization.
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Step 2: Remove any wilted outer leaves from cabbage, then cut vertically into 1-inch thick rounds - vertical slicing maintains stem connection for structural integrity.
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Step 3: Pat cabbage rounds thoroughly dry with paper towels on both sides - removing surface moisture prevents steaming and promotes crispy edges.
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Step 4: Whisk olive oil, minced garlic, smoked paprika, and red pepper flakes in a small bowl - infusing oil with spices distributes flavor evenly across surface.
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Step 5: Brush both sides of cabbage rounds generously with seasoned oil mixture, getting into crevices - thorough coating ensures every edge caramelizes during roasting.
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Step 6: Arrange cabbage rounds in single layer on prepared baking sheet with space between them - proper spacing allows hot air circulation for even cooking.
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Step 7: Roast for 15 minutes until edges begin to brown, then carefully flip each round with a spatula - flipping halfway ensures both sides develop caramelized surface.
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Step 8: Continue roasting 10-12 more minutes until edges are deeply browned and blistered in spots - final high-heat blast creates textural contrast.
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Step 9: Remove from oven and immediately sprinkle with nutritional yeast, flaky salt, and black pepper - residual heat activates flavors.
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Step 10: Finish with fresh lemon juice and chopped parsley just before serving - acidity cuts through richness and herbs add freshness.

Nutrition Facts

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Calories 145

Protein 4g

Carbs 12g

Fiber 5g

Sugar 6g

Fat 11g

Sodium 320mg

Potassium N/A

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Serving Suggestions

Serve cabbage steaks hot from the oven on individual plates or a large platter, maintaining their round steak shape for visual impact. Drizzle with extra garlic oil and sprinkle with flaky sea salt just before serving. Pair with creamy polenta, mashed potatoes, or quinoa to soak up the flavorful juices. For complete meal, add roasted chickpeas or white beans directly on the baking sheet during last 10 minutes.

How to Store?

Store leftover cabbage steaks in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven or toaster oven to restore crispiness—microwaving makes them soggy. These don't freeze well due to texture changes. For meal prep, slice cabbage and make seasoning oil up to 2 days ahead, but roast just before serving for best texture.

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