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on ensure even cooking, transfer the cabbage steaks on the baking sheet you’ve prepared. Make sure to leave some space between each steak. Before seasoning with salt and pepper, give them a good brushing of olive oil. When you’re ready to season and oil the other side of the steaks, turn them over.teaspoons of salt and pepper, 1/2 tablespoon of olive oil
Cook in a preheated oven at 400 degrees Fahrenheit (205 degrees Celsius) for 15-20 minutes. When the center reaches fork tenderness and the leaves turn brown, they are ripe. When ready to serve, take it out of the oven.
Notes
Slicing your cabbage’steaks’ too thinly will cause it to come apart if you remove too much of the stem. Before you chop the steaks, you may want to trim them a little.
Season the cooked cabbage steaks with a dash of red pepper flakes for an extra kick!
To add a delicious crunch to your steaks before baking, coat them with a mixture of parmesan and breadcrumbs. Chopped crispy bacon is another option!
These cabbage steaks, after chilled, may be stored in the fridge for up to three days in an airtight container. Freezing cabbage steaks is not something I would suggest.
These cabbage steaks may be heated in the microwave if you choose. If you want, you may reheat them in the oven at 350°F (175°C) until you get the desired crispiness and doneness on the exterior.
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