Roasted Cabbage Steaks​​

cookingclassy.com
serves 4-6
Ingredients

• 1 (2 to 2 1/2 lb) head green cabbage, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
• 1/4 cup olive oil
• 3 cloves garlic or use 3/4 tsp garlic powder
• 1 tsp dried marjoram
• Salt and freshly ground black pepper
• Minced fresh parsley, for garnish (optional)
• Fresh lemon wedges or crumbled bacon, for serving (optional)

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Preparation

• Preheat oven to 425 degrees. Spray a 13 by 9-inch baking sheet with non-stick cooking spray. Tip: I like to use a dark baking sheet that encourages more browning if you have one.
• Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces.*
• Stir marjoram into oil, and garlic powder if you opted to use that instead of fresh garlic.
• Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper.
• Roast in preheated oven 15 minutes then carefully flip cabbage to opposite side and roast 10 to 15 minutes longer.**
• Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.

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