Roast Cabbage Steaks with Chicken Thighs and Red Pepper Sauce
A delicious and flavorful dish featuring roasted cabbage steaks topped with marinated chicken thighs and a rich red pepper sauce.
Ingredients
Main Ingredients
- 1piecemedium cabbage
- 4piecechicken thighs, skin-on and bone-in
- 3tbspolive oil
- 1/2cupred pepper sauce
- 1dashsalt
- 1dashblack pepper
Chicken Marinade
- 2tbspolive oil
- 1tspsmoked paprika
- 1/2tspgarlic powder
- 1/2tspdried oregano
- 1/2tspsalt
- 1/4tspblack pepper
How to make Roast Cabbage Steaks with Chicken Thighs and Red Pepper Sauce
Preparation
Preheat your oven to 250°C (475°F) to ensure a hot, even temperature for roasting.
Chicken Marinade
In a bowl, mix olive oil, smoked paprika, garlic powder, dried oregano, salt, and pepper.
Add the chicken thighs and rub the marinade thoroughly to coat each piece.
Let the chicken marinate while you prepare the cabbage steaks.
Cabbage Steaks
Slice the cabbage into 1-inch thick steaks and lay them out on a baking tray lined with parchment paper.
Drizzle each steak with olive oil, then sprinkle with salt and black pepper.
Spread a thin layer of red pepper sauce over each cabbage steak.
Roasting
Place a marinated chicken thigh on top of each cabbage steak.
Place the tray in the preheated oven and roast for about 25 minutes, or until the cabbage is tender and slightly charred at the edges, and the chicken is golden brown and cooked through.
Serving
Serve the roasted cabbage steaks with the chicken thighs on top.
Drizzle any extra red pepper sauce on the side or over the dish, if desired.
Tips & Tricks
Cut the cabbage steaks uniformly thick to ensure even cooking.
Positioning the chicken on top of the cabbage allows the marinade and chicken juices to infuse the cabbage as it roasts.
Try adding a bit of garlic or chili flakes to your red pepper sauce for extra depth.
