Choose the Right Cabbage: Use fresh, firm heads of cabbage for the best results. They hold their shape better when cut into steaks.
Cutting the Cabbage: Make sure you cut the cabbage into thick slices, about 1 inch wide. Any thinner, and they might fall apart while cooking.
Use a Sharp Knife: Cabbages can be quite tough, so using a sharp knife will make it easier to slice into steaks.
Brush Both Sides: Don't forget to brush both sides of the cabbage steaks with the glaze for maximum flavor.
Check for Doneness: Check the cabbage steaks at the 20-minute mark. They should be tender in the middle and crispy around the edges. If they're not done, continue roasting and check every 3 minutes.
Season to Taste: Don't forget to taste the finished cabbage steak and add additional seasoning (like salt or pepper) if needed.
Storage: Place leftover cabbage steaks in an airtight container and keep in the refrigerator for up to 4 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.