Spice Roasted Cabbage Steak Wedges
Author -Yields: 4 servings
Ingredients
- 1 medium large head cabbage (2-2 1/4 lb/900-1015g)
- 1 1/2 tablespoons avocado oil (or another vegetable oil for roasting)
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
Prepare the cabbage
- Preheat your oven to 400F. Line a baking sheet with parchment or foil. Evenly mix the turmeric, coriander, cumin, salt, and pepper in a small pinch bowl. Trim off the tough stem of the cabbage head. Cut the cabbage in half lengthwise, from top to bottom.
- Lay each half, cut side down, on a cutting board. Cut it in half lengthwise once again. At this point, you should have 4 large cabbage wedges.
- Cut each wedge in half one final time through the center. You'll have 8 wedges total. They won't all be identical in size, which is OK!
Roast the cabbage steak wedges
- Transfer the wedges to the baking sheet. Drizzle them with half of the oil, then use your hands to rub the oil onto the cut, upturned surface of the cabbage wedges.
- Next, sprinkle the wedges with half of the spice mixture. Rub the spices over the upturned surfaces of the cabbage wedges.
- Flip the wedges over and repeat this process with the other half of the oil and spice mixture, so that both sides of the cabbage wedges are spice rubbed and gently coated with oil. If you like, you can use avocado oil spray instead of drizzling.
- Cover the wedges with a layer of foil, tucking the foil under the edges of the baking sheet so that it's placed tightly and securely over the baking sheet. You may need two overlapping pieces of foil.
- Bake the cabbage wedges for 20 minutes, then remove the foil. The wedges will be tender, but not yet browning.
- Return the wedges to the oven, uncovered, and bake them for another 15-20 minutes, or until they're tender, sweet, and very crispy at the edges. Serve or store for up to 5 days in an airtight container in the fridge.