Roasted Cabbage Steaks are a simple and tasty way to enjoy cabbage in a whole new form. Thick slices of cabbage get roasted until they’re tender in the middle and a little crispy around the edges. The natural sweetness of the cabbage really comes out with just a little olive oil, salt, and pepper seasoning.
I love making these because they feel special without much effort. They take just a few minutes to prep, and then the oven does all the work. I like to sprinkle a little garlic powder or smoked paprika on top before roasting for an extra flavor boost. It’s one of those easy recipes that everyone asks for again.
These cabbage steaks are great as a side for dinner or even as a light vegetarian main when paired with some grains or beans. I sometimes serve them with a splash of lemon juice or a drizzle of tahini sauce to add some zing. They also look pretty on the plate, which makes me feel like I’m treating myself to something good. Roasted cabbage steaks have become a favorite in my kitchen for easy weeknight dinners.
Key Ingredients & Substitutions
Cabbage: Green cabbage is perfect for roasting because it holds its shape well. You could also try savoy or napa cabbage for a slightly different texture. Just keep the slices thick to avoid falling apart.
Olive oil: Olive oil helps the cabbage crisp up and adds flavor. If you prefer, avocado oil or melted butter work well as substitutes.
Garlic powder & smoked paprika: These bring a warm, smoky flavor, but you can swap paprika for chili powder for heat or dried herbs like thyme or rosemary if you like.
Seasonings: Salt and pepper are essential to bring out the cabbage’s natural taste. Feel free to add a little grated parmesan after roasting for extra richness.
How Can You Get Crispy, Tender Cabbage Steaks?
Roasting cabbage steaks so they’re crispy on the edges but tender inside is all about slicing and oven temperature.
- Cut thick slices (¾ to 1 inch) so they don’t dry out.
- Brush both sides with oil to help caramelize during roasting.
- Roast at a high temperature (425°F/220°C) to get nice browning.
- Flip halfway through so both sides crisp up evenly.
- Watch the edges closely toward the end to avoid burning.
With these tips, your cabbage steaks will have just the right balance of soft and crispy textures. Adding a squeeze of lemon right before serving brightens the flavors too!
Equipment You’ll Need
- Sheet pan – I recommend lining it with parchment paper or lightly greasing it to make cleanup easier and prevent sticking.
- Sharp knife – helps you cut even, clean slices through the cabbage to ensure even cooking.
- Pastry brush – makes it simple to generously brush the cabbage with oil on both sides.
- Tongs or spatula – handy for flipping the cabbage slices halfway through roasting without breaking them apart.
Flavor Variations & Add-Ins
- Add grated Parmesan or a sprinkle of feta after roasting for a cheesy twist.
- Sprinkle with chili flakes or cayenne pepper before roasting if you like a bit of heat.
- Top with fresh herbs like parsley, thyme, or dill for extra brightness.
- Serve with a drizzle of balsamic vinegar or lemon for a tangy flavor boost.
Roasted Cabbage Steaks
Ingredients You’ll Need:
- 1 medium head green cabbage
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chopped parsley or thyme for garnish (optional)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to roast. In total, you should expect around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Cabbage:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Remove any loose or damaged outer leaves from the cabbage. Using a sharp knife, cut the cabbage into ¾ to 1-inch thick slices (called steaks), making sure to cut through the core so the slices hold together.
2. Season the Cabbage Steaks:
Place the cabbage steaks flat on the prepared baking sheet. Brush both sides generously with olive oil. Sprinkle garlic powder, smoked paprika if using, salt, and freshly ground black pepper evenly over both sides.
3. Roast and Serve:
Roast the cabbage steaks in the oven for 20-25 minutes. Flip them halfway through cooking to get nice, crispy edges on both sides. The cabbage should be tender inside and golden brown on the edges when done. Remove from the oven, garnish with fresh parsley or thyme if desired, and serve warm. Add a squeeze of fresh lemon juice on top for a bright and fresh finish if you like.
Can I Use Red Cabbage Instead of Green Cabbage?
Yes! Red cabbage works well too and adds a pop of color. Just follow the same slicing and roasting instructions. Keep in mind it might take a minute or two longer to roast depending on thickness.
How Should I Store Leftover Cabbage Steaks?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to keep the edges crispy, or microwave if you’re short on time.
Can I Add Other Spices or Herbs?
Absolutely! Feel free to experiment with chili flakes, cumin, rosemary, or thyme to suit your taste. Add fresh herbs after roasting for the best flavor.
Is There a Way to Make These Cabbage Steaks Vegan or Gluten-Free?
This recipe is naturally vegan and gluten-free as long as you use pure olive oil and spices. Just avoid any added cheese or non-vegan toppings if you want to keep it plant-based.