1 head of cabbage (green or red)
2 tbls olive oil
1 clove garlic, lightly smashed
1 tsp salt
pinch or two of black pepper
1 or 2 lemon wedges
Optional toppings: Grated hard cheese (like Parmesan or manchego), toasted nuts, seeds, bread crumbs, hemp seeds or a fried egg.
Preheat the oven to 400 degrees. Cut the bottom end of the cabbage so you have flat surface, set that on a cutting board. Cut slices from the top to bottom, shooting for about 1-inch thick. Carefully set on a parchment lined sheet pan (for easy clean up).
Rub each slice with the garlic clove, then brush with the oil, liberally salt and add a pinch of pepper. Carefully flip over and do the other side.
Optional idea: drizzle each with a little balsamic vinegar.
Roast in the oven for 20 – 30 minutes or until crispy on the edges and fork-tender in the middle.
Remove from the oven, squeeze lemon over the steaks and sprinkle with toppings.
Serve with my Herbed Aquafab Mayo Sauce.
See the video recipe for Roasted Cabbage Steaks with Herbed Aquafab Mayo on our Happy Eats Healthy Facebook Group.