Roast Cabbage Steaks
Thick slabs of cabbage marinated in lemon, garlic, and olive oil, roasted until tender inside and crispy at the edges, then crowned with crispy bacon and parsley.
Ingredients
- 1 head of cabbage
- 8 slices bacon
- 8 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped
Instructions
- Preheat oven to 425°F.
- Trim the stalk from the cabbage and slice the head into rounds about 3/4 inch thick.
- Fry the bacon in a large skillet until crispy. Remove and set aside, leaving the fat in the pan.
- Add the minced garlic to the bacon fat and sauté briefly.
- Mix together the garlic and fat with the olive oil, lemon juice, sea salt, and black pepper.
- Coat the cabbage steaks generously with this marinade on both sides. Leave to marinate for 10 minutes if you have time.
- Arrange the cabbage steaks on a baking sheet. Roast for 30 minutes, or until tender in the middle and the edges are starting to caramelise and crisp.
- Transfer to a serving plate and top with the crumbled crispy bacon and fresh parsley.
Notes
- Experimental origins: This recipe is marked “Expt.” in the original notes — it was a first attempt and turned out well.
- Cabbage variety: A firm green or savoy cabbage holds up best as steaks. Avoid loose-leafed varieties.
- Vegetarian: Skip the bacon and use olive oil throughout. Smoked paprika in the marinade adds a hint of smokiness.
- Side dish: This also works brilliantly as a side alongside roast chicken or pork.
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