This easy and quick veggie side dish is perfect to serve with so many meals! Just 5 minutes prep, these seasoned roasted cabbage steaks are full of flavor.
Servings 6 servings
- 1 head cabbage sliced into wedges about 1-inch thick
- 3 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped parsley for serving
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place the cut cabbage on the prepared baking sheet. Drizzle olive oil on top and sprinkle with cumin, salt and pepper. Use a brush to spread the olive oil and seasoning evenly throughout.
Roast in the preheated oven until the cabbage is tender and the edges are golden brown, about 30-35 minutes, flipping halfway through.
Serve warm with fresh parsley, if desired.
Storage: The cauliflower is best enjoyed straight away, but you can store any leftovers in an airtight container up to 5 days and reheat in the oven.
Substitutes: For best results, follow the recipe as is. However you can switch out the spices and use a different oil.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.
Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 257mg | Fiber: 4g | Sugar: 5g | Vitamin A: 148IU | Vitamin C: 55mg | Calcium: 61mg | Iron: 1mg