Ingredients
Scale
- 1 large head of green cabbage
- 3 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and cracked black pepper to taste
- 2 tablespoons toasted sesame seeds
- Optional: Sliced green onions and chili flakes for garnish
Instructions
- Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking. Remove any wilted outer leaves from the cabbage. Place the cabbage on a cutting board and slice it into 1-inch thick rounds, making sure to keep the core intact so the “steaks” hold together. In a small bowl, whisk together the sesame oil, olive oil, minced garlic, soy sauce, onion powder, and smoked paprika.
- Arrange the cabbage slices on the prepared baking sheet. Use a heavy glass or a small saucepan to gently press down on the center of each cabbage steak—this is the “smashing” technique that helps them crisp up evenly. Brush the oil mixture generously over both sides of the steaks. Season with salt and pepper. Roast in the oven for 25 to 30 minutes, flipping halfway through. Look for deep golden-brown edges and a tender center. In the last 2 minutes of cooking, sprinkle the sesame seeds over the steaks to toast them lightly.
- Remove the baking sheet from the oven. Transfer the crispy cabbage steaks to a serving platter using a wide spatula to keep them whole. Garnish with fresh green onions and a pinch of chili flakes if you want a bit of heat. Serve immediately while they are at their peak crispiness. These work beautifully as a main dish over quinoa or as a side to roasted chicken or tofu.
- Cook Time: 40 minutes