Roast vegetables are always delicious option, but these cabbage steaks are especially fun. The recipe below is a great way to start. Once you’ve discovered how marvelous they are, try spicing them up with your favourite flavours.
Remove any damaged outer leaves from the cabbage, slicing the cabbage from top to bottom (bottom being the root) into 1″ thick slices. 4 cups is approx. 396g weighed.
Rub both sides of cabbage with garlic. Use a brush to lightly spread olive oil over both sides of the cabbage slices. Sprinkle each side with a bit of salt and pepper.
Place cabbage steaks on a baking sheet, at least 1 inch apart. Roast on the middle oven rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
Recipe Notes
If you are following an Ideal Protein protocol: One serving (1/4) of this recipe counts as 1 cup of select vegetables.