Delicious Roasted Cabbage

Flip it!

Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!

Delicious Roasted Cabbage Steaks may actually rival my Crispy Slow Cooker Corned Beef for my favorite part of the meal. Everything you love about roasted Brussels Sprouts are made even easier here with cabbage. No need to trim a whole bag of Brussels Sprouts when you just need to make a few cuts to a head of cabbage. Plus the presentation value of the cabbage steaks is great.

This recipe is delicious. I used bacon grease instead of oil and it added extra flavor. I cut the cabbage in thick slices and my family loved the little extra burnt edges. Will definitely make again.

Great taste! A definite keeper that will be served often. I am a big fan of roasted vegetables and this did not disappoint. I didn’t have fresh tarragon or chives, so I used dried and it was great. In the spring I will definitely try fresh. I only used about 1/2 of the dressing and it was plenty. I already can’t wait until I make it again!

For plating I usually either serve it as an intact steak, cut in half in a half circle (use a good spatula to lift intact) or using a fork to twirl it into a pasta-like pile of delicious-ness.


1 medium head cabbage (about 2 pounds), coarsely chopped
2 large onions, chopped
1/4 cup olive oil

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