Roasted Cabbage Steaks are a simple and tasty way to enjoy cabbage like never before. Thick slices of cabbage get roasted until the edges are beautifully caramelized and slightly crisp, while the inside stays tender and full of flavor. A little olive oil, salt, and pepper are all you need to bring out the natural sweetness and earthiness of the cabbage.
I love making these because they’re so easy to prepare but look impressive on the plate. Roasting cabbage this way brings out a depth of flavor that’s a little surprising, and I often add a sprinkle of parmesan or a drizzle of balsamic glaze for a bit of extra pizzazz. It feels like a small treat, but it’s really just simple, honest cooking that turns something everyday into a standout side dish.
My favorite way to serve roasted cabbage steaks is alongside grilled meats or as part of a veggie platter with some hummus or mustard dip. They also make a great base for toppings like crispy breadcrumbs or herbs. Whenever I make them, I’m always happy to find a new way to enjoy cabbage—and my family ends up requesting these regularly because they’re just so good and different from the usual steamed cabbage.
Key Ingredients & Substitutions
Cabbage: Green cabbage works great here for its firm texture and mild flavor. You can also try red cabbage for a colorful twist or Napa cabbage for a softer bite. Just slice thick to keep it from falling apart.
Olive Oil: Olive oil helps with caramelization and adds a nice richness. If you want a different flavor, avocado oil or melted butter can also be used for roasting.
Seasonings: Garlic powder, smoked paprika, and dried herbs bring great depth. Feel free to swap paprika for chili powder for some heat or use fresh herbs if you have them—it freshens the taste.
How Do You Get Perfectly Caramelized and Tender Cabbage Steaks?
The secret to great cabbage steaks is roasting them long enough for edges to brown without drying the center.
- Slice cabbage thick (about 3/4 to 1 inch) so it holds up in the oven.
- Brush both sides well with oil and seasonings to encourage browning.
- Roast at a high temperature (around 425°F) for 20-25 minutes, flipping halfway to get even color.
- Watch closely near the end to avoid burning but aim for golden edges.
This slow and steady roast brings out that natural sweetness and makes the cabbage tender yet slightly crisp—a great texture combo for this simple veggie dish.
Equipment You’ll Need
- Baking sheet – I prefer a rimmed one to hold all those flavorful juices and keep everything in one place.
- Paring or chef’s knife – makes slicing the cabbage into nice, thick steaks easily.
- Pastry brush or spoon – for spreading the oil and seasonings evenly over the cabbage.
- Parchment paper (optional) – keeps the cleanup quick and prevents sticking.
Flavor Variations & Add-Ins
- Add grated Parmesan or a sprinkle of nutritional yeast after roasting for a cheesy finish.
- Try a dash of cumin or chili powder instead of paprika for a different spice profile.
- Finish with a squeeze of lemon or a drizzle of balsamic vinegar to add bright, tangy notes.
- Top with crumbled feta or goat cheese for a creamy, salty touch.
How to Make Roasted Cabbage Steaks?
Ingredients You’ll Need:
Main Ingredients:
- 1 medium green cabbage
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional, for a smoky flavor)
- 1 teaspoon dried thyme or rosemary
- Salt, to taste
- Black pepper, to taste
- Optional garnish: fresh parsley or a squeeze of lemon juice
How Much Time Will You Need?
This recipe takes around 10 minutes to prepare and about 20-25 minutes to roast the cabbage steaks in the oven. In total, you’ll spend approximately 30-35 minutes from start to finish. It’s a quick and rewarding side dish!
Step-by-Step Instructions:
1. Prepare the Oven and Cabbage:
First, preheat your oven to 425°F (220°C). While the oven heats, line a baking sheet with parchment paper to keep things tidy. Remove any loose or damaged outer leaves from the cabbage. Then, slice the cabbage into thick “steaks” about 3/4 to 1 inch thick, making sure they stay as whole rounds.
2. Season the Cabbage Steaks:
Lay the cabbage steaks in a single layer on the prepared baking sheet. In a small bowl, mix together the olive oil, garlic powder, smoked paprika (if using), dried thyme or rosemary, salt, and pepper. Use a brush or spoon to generously coat both sides of each cabbage steak with the seasoning mixture, making sure to get in between the layers.
3. Roast and Serve:
Place the baking sheet in the oven and roast for 20-25 minutes. Halfway through, gently flip the steaks so they brown evenly on both sides. When done, they should have golden-brown caramelized edges and be tender inside. Remove from the oven and, if you like, garnish with fresh parsley or a squeeze of lemon juice. Serve warm as a tasty side or a vegetarian main dish with your favorite grains or protein.
Can I Use Red Cabbage Instead of Green Cabbage?
Yes, you can! Red cabbage works well and adds a beautiful color to the dish. Just slice it the same thickness and roast as directed for similar caramelization and tenderness.
How Do I Store Leftover Roasted Cabbage Steaks?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave until heated through.
Can I Add Cheese or Other Toppings?
Absolutely! Sprinkle grated Parmesan or nutritional yeast after roasting for a cheesy touch, or finish with a drizzle of balsamic glaze or lemon juice to brighten flavors.
Is It Possible to Make This Recipe Vegan?
Yes, this recipe is naturally vegan as long as you avoid adding cheese or use vegan cheese alternatives. The olive oil and herbs bring plenty of flavor on their own!