Crispy 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.

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.

Cabbage gets such a bad rap as far as vegetables go. Not a lot of people see it on menus and say “oooh let’s order a side of cabbage with our short ribs” but if you were to try this side dish, I promise…you’ll be a convert. In fact the first couple of times you make it you can even get away with taking one for the team and eating all those extra browned outside pieces… here’s a secret… They are the best part! They’re super crispy and delicious, and sometimes if I have a few extra minutes I let more of them crisp up.

Ok fine, truth? Sometimes I snack on the outside rings and put the tray back in for a few more minutes to get more of them browned. And no one is ever the wiser. ?

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