There's something about the smell of roasted cabbage steaks browning in the oven that makes the whole kitchen feel warm and alive. The edges get crispy and golden, the centers turn soft and sweet, and honestly, it's one of those recipes that makes you wonder why you don't roast Roasted Cabbage Steaks more often.
I used to think Roasted Cabbage Steaks was just for coleslaw or soup. But when I sliced it into thick steaks and let the oven work its magic, everything changed. Now it's a regular on our dinner table, especially on nights when I need something easy, healthy, and a little bit special.
Why You'll Love This Roasted Cabbage Steaks
This is one of those recipes that just works. You don't need a ton of ingredients, and you definitely don't need to be an expert in the kitchen. Here's why it's become one of my favorites:
It's ridiculously easy. Six ingredients, one baking sheet, and about half an hour from start to finish. No fancy techniques, no stress.
The flavor is unreal. Roasting brings out the natural sweetness in the cabbage, and the garlic powder and paprika add just the right amount of warmth and depth. Those crispy edges are honestly the best part.
It's healthy and filling. Cabbage is packed with fiber and vitamins, and this recipe keeps it light without sacrificing any flavor. It's vegan, gluten-free, and works for just about any diet.
It's versatile. Serve it alongside grilled chicken, toss it with pasta, or just eat it on its own with a little hot sauce. It fits into so many meals.
Jump to:
- Why You'll Love This Roasted Cabbage Steaks
- Roasted Cabbage Steaks Ingredients
- How to Make Roasted Cabbage Steaks
- Substitutions and Variations
- Serving Suggestions
- Equipment For Roasted Cabbage Steaks
- How to Store and Reheat
- Top Tip
- The Day Amelia Declared Cabbage "Pretty"
- FAQ
- Final Thoughts
- Related
- Pairing
- Roasted Cabbage Steaks
Roasted Cabbage Steaks Ingredients
See recipe card below this post for ingredient quantities
For the Cabbage Steaks:
- Cabbage heads – Green cabbage works beautifully, but you can also use red cabbage for a deeper color and slightly sweeter flavor.
- Tablespoons olive oil – This helps the cabbage crisp up and adds richness. You can swap it for avocado oil if you prefer.
- Teaspoon salt, or to taste – Brings out the natural sweetness.
- 2 teaspoons paprika – Adds a gentle smokiness and gorgeous color. Use smoked paprika if you want even more depth.
- Tablespoon garlic powder – Gives the Roasted Cabbage Steaks a savory, aromatic flavor without overpowering it.
Optional Add-Ins:
- A drizzle of balsamic vinegar after roasting
- Red pepper flakes for a little heat
- Grated Parmesan cheese for a cheesy twist
How to Make Roasted Cabbage Steaks
This Roasted Cabbage Steaks comes together fast, and the process is super straightforward. Here's how to do it step by step.
1: Prep the Cabbage
Start by cutting the stems off both cabbage heads. Then cut each head in half right through the core. Take each half and cut it in half again, so you end up with four thick slices from each cabbage. Aim for slices that are about ¾ to 1 inch thick. They should hold together nicely but still have plenty of surface area for crisping up.
2: Arrange on the Baking Sheet
Line a baking sheet with parchment paper and lay the cabbage steaks out flat. Make sure there's a little space between each piece so the hot air can circulate. This helps them roast evenly and get those beautiful crispy edges cabbage lovers dream about.
3: Season the First Side
Grab a pastry brush and brush each slice generously with olive oil. Don't be shy with it. Then sprinkle on the salt, garlic powder, and paprika. The paprika will give everything a gorgeous color, and the garlic powder adds that savory kick.
4: Flip and Season Again
Carefully flip each cabbage slice over and repeat the whole process. Brush with olive oil, then season with salt, garlic powder, and paprika. If you like a little heat, now's the time to add red pepper flakes.
5: Roast Until Golden
Pop the baking sheet into a preheated 400°F oven and let the cabbage roast for about 25 minutes. You'll know it's done when the leaves are browned and a little charred in spots, the edges are crispy, and the centers are tender enough to pierce easily with a fork. Serve hot and enjoy every bite.
Substitutions and Variations
This recipe is flexible, so feel free to make it your own based on what you have in the pantry or what sounds good to you.
Use red cabbage instead of green. Red Roasted Cabbage Steaks has a slightly sweeter flavor and turns a beautiful deep purple when roasted. It's also packed with antioxidants.
Try different oils. Avocado oil, melted coconut oil, or even melted butter all work great. Each one will give the Roasted Cabbage Steaks a slightly different flavor.
Play with the seasonings. Swap the paprika for cumin or chili powder. Add Italian seasoning for a more herbaceous vibe. Toss on some everything bagel seasoning for a fun twist.
Make it cheesy. Sprinkle grated Parmesan or crumbled feta over the cabbage during the last five minutes of roasting. The cheese gets melty and adds a whole new layer of flavor.
Add balsamic glaze. Drizzle a little balsamic vinegar or balsamic glaze over the cabbage right before serving. The tangy sweetness pairs beautifully with the roasted flavor.
If you're looking for more veggie-forward ideas, try pairing these with The Best Egg Roll In A Bowl Recipe for a complete plant-based meal.
Serving Suggestions
These savory Roasted Cabbage Steaks are incredibly versatile. Here are a few of my favorite ways to serve them.
As a simple side dish. Pair them with grilled chicken, baked salmon, or a juicy steak. The roasted flavor complements just about any protein.
Over grains. Serve them on top of quinoa, brown rice, or farro. Add a drizzle of tahini or a squeeze of lemon for extra flavor.
With pasta. Chop the Roasted Cabbage Steaks into smaller pieces and toss it with pasta, olive oil, garlic, and a sprinkle of Parmesan. It's simple and so satisfying.
On their own. Sometimes I just eat them straight off the pan with a little hot sauce. They're filling enough to be a light meal on their own.
For a cozy, comforting dinner, serve these alongside Easy Bisquick Chicken And Dumplings Recipe or Healthy Chicken Piccata Recipe.
Equipment For Roasted Cabbage Steaks
- Chef's knife – A sharp knife makes cutting through the cabbage way easier.
- Cutting board – Something sturdy to work on.
- Baking sheet – A standard half-sheet pan works perfectly.
- Pastry brush – Helps you coat each slice evenly with olive oil.
- Parchment paper – Keeps the cabbage from sticking and makes cleanup a breeze.
How to Store and Reheat
Leftovers keep really well, which makes this a great option for meal prep or batch cooking.
In the fridge: Store cooled Roasted Cabbage Steaks in an airtight container for up to four days. They'll lose a little crispness, but the flavor stays strong.
Reheating: The best way to bring back that crispy texture is to reheat them in the oven. Pop them on a baking sheet at 375°F for about 8 to 10 minutes. You can also use an air fryer if you have one. The microwave works in a pinch, but the texture won't be quite as good.
Freezing: Technically you can freeze them, but I don't recommend it. Cabbage has a lot of water content, and it tends to get mushy when thawed.
Top Tip
My mom taught me that the key to really good oven-Roasted Cabbage Steaks is not overcrowding the pan. She used to say, "Give them space to breathe, and they'll reward you with crispy edges."
She was right. When the cabbage slices are too close together, they steam instead of roast, and you lose that beautiful caramelization. So use two baking sheets if you need to. It's worth it.
Another trick she swore by? Flipping the cabbage halfway through if you want even browning on both sides. I usually don't bother because I love how the bottom gets extra golden, but it's worth trying if you're particular about presentation.
The Day Amelia Declared Cabbage "Pretty"
I'll never forget the first time I made these roasted cabbage steaks with my daughter Amelia watching. She was seven and deeply suspicious of anything green that wasn't a pickle.
She climbed up on her step stool, peered at the baking sheet, and wrinkled her nose. "That's just cabbage, Mama."
"Just wait," I told her, brushing olive oil over each slice. The paprika turned them a gorgeous orangey-red, and I could see her getting a little more interested.
Twenty-five minutes later, the kitchen smelled like garlic and caramelized vegetables. I pulled the tray out, and one of the outer leaves had gotten extra crispy, almost burnt at the very edge. I was about to toss it when Amelia reached over and grabbed it.
"Can I try the crunchy one?"
She took a bite, and her whole face lit up. "Mama, it's like a chip! But it's a vegetable!"
Now she asks for "pretty cabbage" at least once a week, and I'm not complaining. If roasting vegetables gets her excited about eating them, I'll roast cabbage every single day.
FAQ
What are some common mistakes when making cabbage steak?
The biggest mistake is cutting the slices too thin. If they're less than ¾ inch thick, they'll fall apart and won't hold their shape. Another common issue is not using enough oil. The cabbage needs a good coating to crisp up properly. And don't skip preheating the oven! A hot oven is key for getting those crispy edges.
How long does it take to steak cabbage?
It takes about 10 minutes to prep the cabbage and get it seasoned, then 25 minutes in the oven. So you're looking at around 35 minutes total from start to finish. It's one of those recipes that feels fancy but doesn't take all night.
What to put on Roasted Cabbage Steaks in the oven?
You can keep it simple with just olive oil, salt, and garlic powder like we do here, or get creative. Try adding Parmesan, balsamic vinegar, lemon juice, or even a drizzle of honey. Some people love adding a sprinkle of breadcrumbs for extra crunch. You could also go Mediterranean with olive oil, oregano, and feta cheese.
How many minutes should cabbage be cooked?
In the oven at 400°F, cabbage steaks need about 25 minutes to get tender and crispy. If you're boiling cabbage, it usually takes 10 to 15 minutes depending on how soft you want it. But roasting brings out so much more flavor, and the texture is way better.
Final Thoughts
There's something really satisfying about turning a humble head of cabbage into something this delicious. These roasted cabbage steaks are proof that simple ingredients can create something special when you treat them right.
They're easy enough for a busy weeknight, impressive enough for company, and healthy enough to feel good about eating. Plus, they fill the kitchen with the most amazing smell while they're roasting.
So grab a couple of cabbages, preheat that oven, and give this recipe a try. I think you're going to love it just as much as we do.
Related
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Pairing
These are my favorite dishes to serve with Roasted Cabbage Steaks
Roasted Cabbage Steaks
Equipment
- 1 Chef’s knife For cutting cabbage into thick slices
- 1 Cutting board Stable surface for slicing cabbage
- 1 Baking sheet Used to roast the cabbage steaks
- 1 Pastry brush Helps evenly spread oil on the cabbage surfaces
- 1 Parchment paper Prevents sticking and makes cleanup easier
Ingredients
- 3 small cabbage heads trimmed and fresh
- 4 tablespoon olive oil for brushing both sides
- ¾ teaspoon salt seasoning to taste
- 2 ¼ teaspoon paprika adds color and mild warmth
- 1 ¼ tablespoon garlic powder for savory depth
- ¼ teaspoon red pepper flakes optional heat
Instructions
- Slice the cabbage into thick rounds by removing the stems and cutting each head into quarters, producing sturdy slabs about 1 inch thick.
- Arrange the cabbage steaks on a parchment-lined baking sheet, leaving slight gaps for even roasting.
- Brush the tops with olive oil, coating fully, then sprinkle with salt, garlic powder, and paprika.
- Turn each steak over and repeat the oil brushing and seasoning, adding a small pinch of red pepper flakes if you like extra spice. mix
- Roast in a preheated 400°F oven for about 25 minutes, until the centers turn tender and the edges crisp and brown.
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