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Four golden turmeric cabbage steaks with crisp brown edges, yogurt drizzle and parsley on a white platter

Turmeric Roasted Cabbage Steaks with Garlic Yogurt

Green cabbage slabs are brushed with turmeric oil and roasted at 220 C / 425 F until browned and tender, then finished with lemon and a garlic yogurt drizzle.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side dish or light main
Cuisine: Healthy
Calories: 177
Ingredients Method Notes

Ingredients
  

Cabbage steaks
  • 1 head green cabbage (about 1.1 kg / 2.4 lb); outer wilted leaves removed
  • 4 tbsp extra virgin olive oil (60 ml)
  • 2 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 3/4 tsp fine sea salt
  • 1/2 tsp black pepper freshly ground
Garlic yogurt and finish
  • 120 g plain Greek yogurt (1/2 cup)
  • 1 lemon 1 tbsp juiced for the yogurt, the rest cut into wedges
  • 1 garlic small clove; finely grated
  • 1 pinch fine sea salt for the yogurt
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the oven to 220 C / 425 F with a rack in the center. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment.
  2. Peel off any wilted outer leaves. Stand the cabbage upright on its flat stem end and slice straight down through the core into slabs 2.5 cm / 1 inch thick, starting at the middle. Keep the 4 widest slabs and save the rounded outer pieces for another use.
  3. Whisk the olive oil, turmeric, smoked paprika, garlic powder, 3/4 tsp salt, and pepper in a small bowl. Brush the mixture over both sides of each steak, working it into the cut edges. Arrange the steaks on the pan with about 3 cm / 1 inch between them.
  4. Roast for 20 minutes, until the undersides are deep golden brown. While they roast, stir together the yogurt, 1 tbsp lemon juice, grated garlic, and a pinch of salt in a small bowl.
  5. Slide a wide spatula fully under each steak and flip it. Roast for 15 minutes more, until the edges are dark brown and crisp and the tip of a paring knife slides into the thickest part with little resistance.
  6. Squeeze a lemon wedge over the hot steaks and scatter with parsley. Serve right away with the garlic yogurt spooned over the top and extra wedges on the side.

Notes

  • Use the four widest center slabs and save the rounded outer pieces for slaw or soup.
  • Keep the core attached so the layers stay together.
  • Dry the cabbage after rinsing, since surface water steams instead of browning.
  • Give each steak about 3 cm of space on the pan.