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Roasted red cabbage steaks on a plate on the table with a platter in the background.

Roasted Cabbage Steaks with Balsamic Vinegar

Roasted Red Cabbage Steaks make a simple side dish that adds a splash of color to any table or plate!A splash of balsamic vinegar and the salty tang of parmesan cheese creates a cabbage side dish everyone will love!
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Course: Side Dish
Cuisine: American
Keyword: cabbage steaks, roasted red cabbage, roasted red cabbage steaks
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 140kcal
Author: Karen

Ingredients

  • 1 large head cabbage
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 6 Tablespoons freshly grated parmesan cheese divided
  • 2 tablespoons balsamic vinegar divided
  • Optional fresh parsley for garnish

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Remove any tough outer leaves from the cabbage. Slice the cabbage into 1-inch thick rounds, making "steaks." Try to keep the core intact to hold the slices together.
  • Place the cabbage steaks on the prepared baking sheet. Brush each steak with olive oil, using about ½ Tablespoon per steak.
  • Season the cabbage steaks with salt and pepper to taste.
  • Transfer the baking sheet to the preheated oven and roast the cabbage steaks for 25 minutes, or until the edges are golden brown and crispy, and the cabbage is tender when pierced with a fork.
  • Remove the cabbage steaks from the oven and top with 1 Tablespoon parmesan cheese and 1 teaspoon balsamic vinegar on each steak.
  • Return to the oven and roast for an additional 5-8 minutes or until parmesan cheese is melted.
  • Remove from the oven and top with fresh parsley. Serve.

Notes

  • Cut Even Slices: You want the slices to all be about the same size so they cook evenly in the oven.
  • Storing: Store leftovers in the fridge for up to three days. Transfer them to a baking sheet and reheat at 400° F for 5-10 minutes or until heated through. They will be noticeably more tender after storing. I don't recommend freezing leftovers.
  • Quality Ingredients: The simplicity of the recipe relies on using a high quality olive oil, balsamic vinegar, and freshly grated parmesan cheese.

Nutrition

Calories: 140kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 126mg | Potassium: 369mg | Fiber: 5g | Sugar: 7g | Vitamin A: 247IU | Vitamin C: 76mg | Calcium: 129mg | Iron: 1mg
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