Bake at 400°F (205°C) for 25-30 minutes. They are ready when the leaves become brown and the center is fork-tender. Remove from the oven and serve while warm.
Notes :
If you trim too much of the stem off before slicing your ‘steaks’ you can sometimes have cabbage that falls apart. Opt for trimming slightly until your steaks are cut.
Add a little kick by sprinkling the baked cabbage steaks with a pinch of red pepper flakes!
For a tasty crunch, sprinkle a mix of parmesan and breadcrumbs over the top of the steaks before baking. You can also add crispy chopped bacon!
To store: Once cooled, these cabbage steaks can be refrigerated in an airtight container for up to 3 days. I do not recommend freezing cabbage steaks.
To reheat: You may reheat these cabbage steaks in the microwave. You may also pop them back in the oven at 350°F (175°C) until the outside begins to crisp up and they are warmed to your satisfaction.
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