Loaded Roasted Cabbage Steaks 

Loaded Roasted Cabbage Steaks

Ingredients

• 1 medium head of cabbage, sliced into 1-inch thick rounds (steaks)

• 3 tablespoons olive oil or melted butter

• 2 cloves garlic, minced

• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)

• Salt and freshly ground black pepper, to taste

• 1 cup shredded mozzarella cheese (or a blend of mozzarella and parmesan)

• 1/2 cup cherry tomatoes, diced

• 1/4 cup black olives, sliced

• Fresh herbs (parsley or dill), chopped for garnish

Instructions

1. Preheat the Oven: Set your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

2. Prepare the Cabbage Steaks: Slice the cabbage head horizontally into thick rounds (about 1 inch thick), keeping the core intact so the leaves hold together. Arrange them on the prepared baking sheet.

3. Make the Herb Sauce: In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, salt, and black pepper.

4. Brush and Roast: Generously brush the herb mixture over the top and sides of each cabbage steak. Roast in the preheated oven for 20 to 25 minutes, or until the edges are golden brown and the cabbage is tender.

5. Add the Toppings: Remove the baking sheet from the oven. Evenly distribute the shredded cheese, diced cherry tomatoes, and sliced black olives across the top of each roasted cabbage steak.

6. Melt and Serve: Return to the oven for an additional 5 to 7 minutes, or until the cheese is completely melted and bubbly. Garnish with fresh chopped parsley or dill before serving warm.