Roasted Cabbage Steaks

5 from 12 votes
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Roasted cabbage steaks are a quick, simple, and versatile healthy gluten-free, low-carb, paleo, vegan side dish, surprisingly crisp and flavorful, and simple to adapt to any meal. Baked and grilled cabbage steak methods included!

Seven cabbage steaks topped with thyme on a tray

If your memories of humble cabbage rest solely on limp and lifeless boiled cabbage as a child, then I don’t blame you for looking at a recipe like this with skepticism. But if there was ever a time to bring out the “don’t judge a book” adage, it’s for these grilled or roasted cabbage steaks!

Roasting cabbage steaks in the oven (or on a grill) transform this vegetable entirely. They are crispy on the edges and tender in the middle with a subtle yet wonderful caramelization. That’s further enhanced with a simple yet effective marinade made from garlic and several simple pantry spices. It might surprise you how much you want to nibble them directly from the pan!

With just a handful of pantry staples and just minutes of prep work, these baked or grilled cabbage steaks make a great last-minute nutritious addition to any meal. Plus, they’re easy to adjust to fit various dietary requirements and match with all sorts of seasonings, so you’ll never get bored!

Baked cabbage steak topped with thyme

Looking for more super easy ways to enjoy cabbage? You might enjoy this delicious boiled cabbage, cabbage soup, raw cabbage cucumber salad (with avocado dressing), a red cabbage salad, easy homemade fermented cabbage (sauerkraut), or quick pickled cabbage!

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The Ingredients

  • Cabbage: You need a round white cabbage or green cabbage. Choose a small and compact head of cabbage (tight, with no loose leaves) that feels heavy for its size.
  • Olive oil: Or another heart-healthy neutral oil, like avocado oil.
  • Seasoning: All you need is salt, black pepper, smoked paprika, and fresh garlic (or use garlic powder in a pinch).
  • Thyme: To garnish the baked cabbage steaks. Feel free to experiment with other fresh herbs.
Ingredients for baked cabbage steaks

Optional Add-ins & Variations

  • Lemon: My favorite addition when I have lemons at home. Use a fresh lemon (organic, unwaxed is best) for the best flavor. Drizzle a little lemon juice just before serving for added depth and brightness. You could even add some lemon zest for extra ZING.
  • Parmesan: Use fresh parmesan cheese, not the shaker stuff. Or you could use nutritional yeast or a parmesan alternative for a vegan version. Sprinkle it over the freshly cooked cabbage steaks.
  • Other cheese: These roasted cabbage steaks would also pair well with crumbled feta, blue cheese, goat cheese, or shredded cheddar/provolone.
  • Sweetener: A small amount of honey (not vegan) or maple syrup added to the marinade will encourage more caramelization and taste fantastic.
  • Soy sauce: Swap out the salt for some soy sauce for extra umami flavor.
  • Spice: Add chili/cayenne pepper or red pepper flakes to the marinade to taste.
  • Seasonings: You can experiment with all sorts of seasonings. I.e.,
  • Nuts/seeds: Toasted nuts like walnuts, pecans, pine nuts, or sunflower seeds add a wonderful crunch and added dimension to the cabbage steaks when serving.

You could also add crunch with a sprinkle of seasoned breadcrumbs or panko crumbs.

How to Make Cabbage Steaks

How to Cut Cabbage for Cabbage Steaks

If the cabbage doesn’t sit flat on the cutting board, slice off a slither from the bottom (root end) first. Make sure to remove any loose, shriveled, or darkened leaves from the outside.

Then, use your knife to chop every ¾-1 inch apart. It can be tricky, but try to cut them as evenly as possible so they cook at the same rate. You can either start from one side OR from the center, moving outwards.

Cabbage cut into big slices

Baked Method

First, preheat the oven to 400ºF/200ºC and line a baking sheet with parchment paper.

Then, slice the cabbage into inch thick steak slices (as described above)

Next, prepare the marinade. Grate or mince the garlic and then combine it with the olive oil and seasonings in a small bowl, and mix well.

Steps for preparing cabbage steak dressing

Transfer the cabbage steaks to your prepared baking tray, into a single layer. Use two if necessary (the pieces should be in a single row, not touching).

Using a pastry brush/ silicone brush, brush the marinade over the cabbage pieces, on both sides, liberally. Then bake them for 25-30 minutes until the cabbage is fairly tender and golden.

Adding dressing to cabbage steaks

Finally, sprinkle the baked cabbage steaks with the fresh thyme and serve!

Grilled Method

First, prepare the cabbage as written above – cutting it into slices and adding the marinade. Meanwhile, preheat your grill to medium-high around 400 degrees (400-425ºF/200-220ºC). OR use a charcoal BBQ if preferred, brushing it with a bit of oil.

Once preheated, place the cabbage steaks onto the grill. Allow them to cook until crispy and golden-brown outside and tender in the middle. Usually, this takes 4-5 minutes per side. But this will vary when using a charcoal BBQ vs. a temperature-controlled grill.

Oven-baked cabbage steaks

What to Serve with Roasted Cabbage Steaks?

You can enjoy these roasted/baked cabbage steaks as a perfect BBQ side dish with meaty and meat-free meals and dishes, including:

They are also a great addition to your holiday Thanksgiving and Christmas table alongside creamy mashed potato (or sweet potato mash) and gravy.

Baked cabbage steak topped with thyme

How To Make Ahead and Store?

Make ahead: You can chop the cabbage slices and prepare the marinade 2-3 days in advance. Store them separately in the fridge.

Store: Allow them to cool and then place any leftovers in an airtight container for 4-5 days.

Freeze: First, flash freeze them on a large tray, not touching. Once solid, transfer to a Ziplock bag and store for up to 4 months. Allow them to thaw overnight in the fridge before reheating.

Reheat: For the best results, I recommend reheating the cabbage steaks in the oven for several minutes at 350ºF/175ºC until heated through. You could also heat them in a skillet. Use a bit of oil or butter to bring back some of the crispiness. Avoid the microwave, as the cabbage will become too soft.

Two cabbage steaks on a plate

FAQs

Why does my cabbage taste bitter?

Cabbage contains compounds that can give it a slightly bitter flavor. This isn’t always the case, but if you end up with one that’s more bitter than usual, there are several ways to counteract this.
Salt is great for masking the flavor. However, my favorite option is lemon juice. The acid really helps to counteract any bitter flavor in the cabbage. A small amount of sweetness can also help (i.e., a pinch of sugar or a drizzle of honey/maple).

Can I use red cabbage?

Yes, the method and cooking times will be the same.
The seasoning will still work well, too. I find that balsamic vinegar over red cabbage steaks tastes particularly AMAZING. Just ½-1 Tbsp should be more than enough, added to the marinade).

Recipe Tips and Notes

  • Slice the pieces evenly: So they cook at an even rate.
  • Smaller cabbages are best: They’ll be easier to chop and take up less space on the oven tray.
  • Don’t overcrowd the baking tray: Or the cabbage will steam and won’t become wonderfully crisp.
  • When cooking: If you find one side of the cabbage steaks is becoming overly dark, I recommend rotating the pans halfway through the cooking process.
  • Time may vary: Depending on how thick the slices are and your individual oven/grill.

More Vegetable Side Dishes

If you try this roasted cabbage steaks recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

Cabbage Steaks (Baked or Grilled)

5 from 12 votes
By: Samira
Roasted cabbage steaks are a quick, simple, and versatile healthy gluten-free, low-carb, paleo, vegan side dish, surprisingly crisp and flavorful, and simple to adapt to any meal.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 sides

Ingredients 
 

  • 2 lb cabbage 2 medium; green or white cabbage
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 0.3 oz garlic 3 cloves
  • 0.1 oz thyme optional, 1 Tbsp

Check the blog post for optional add-ins and variations!

Instructions 

How to Cut Cabbage for Cabbage Steaks

  • If the cabbage doesn't sit flat on the table, slice off a slither from the bottom (root end) first, then set it on the table. Make sure to remove any loose, shriveled, or darkened leaves from the outside.
  • Use your knife to chop every ¾-1 inch apart. It can be tricky, but try to cut them as evenly as possible so they cook at the same rate.
    You can either start from one side OR from the center, moving outwards.
  • Prepare the marinade – grate or mince the garlic and then combine it with the olive oil and seasonings in a small bowl, and mix well.
  • Using a pastry brush/silicone brush, brush the marinade over the cabbage pieces, on both sides, liberally.
    Then follow the steps for your prefered cooking method.

Baked Method

  • Preheat the oven to 400ºF/200ºC and line a baking sheet with parchment paper.
  • Transfer the cabbage steaks to your prepared baking tray. Use two if necessary (the pieces should be in a single row, not touching).
    Bake them for 25-30 minutes until the cabbage is fairly tender and golden.
  • Sprinkle the baked cabbage steaks with the fresh thyme and serve!

Grilled Method

  • Preheat your grill to medium-high (around 400-425ºF/200-220ºC) OR use a charcoal BBQ if preferred, brushing it with a bit of oil.
  • Once preheated, place the cabbage steaks onto the grill and allow them to cook until crispy and golden-brown outside and tender in the middle. Usually, it takes 4-5 minutes per side. But this will vary when using a charcoal BBQ vs. a temperature-controlled grill.

Make Ahead and Store

  • Make ahead: You can chop the cabbage slices and prepare the marinade 2-3 days in advance, and store them separately in the fridge.
    Store: Allow the baked cabbage to cool and then place any leftovers in an airtight container for 4-5 days.
    Freeze: First, flash freeze them on a large tray, not touching. Once solid, transfer to a Ziplock bag and store for up to 4 months. Allow them to thaw overnight in the fridge before reheating.
    Reheat: For the best results, I recommend reheating the cabbage steaks in the oven for several minutes at 350ºF/175ºC until heated through. You could also heat them in a skillet with a bit of oil or butter to bring back some of the crispiness. Avoid the microwave, as the cabbage will become too soft.

Video

Notes

  • Slice the pieces evenly: So they cook at an even rate.
  • Smaller cabbages are best: They’ll be easier to chop and take up less space on the oven tray.
  • Don’t overcrowd the baking sheet: Or the cabbage will steam and won’t become wonderfully crisp.
  • When cooking: If you find one side of the cabbage steaks is becoming overly dark, I recommend rotating the pans halfway through the cooking process.
  • Time may vary: Depending on how thick the slices are and your individual oven/grill.
 
Check the blog post for serving recommendations and answers to top FAQs!
Course: Appetizer, Side
Cuisine: American, Global
Freezer friendly: 4 Months
Shelf life: 4-5 Days

Nutrition

Calories: 111kcal, Carbohydrates: 7g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 166mg, Potassium: 204mg, Fiber: 3g, Sugar: 4g, Vitamin A: 187IU, Vitamin C: 42mg, Calcium: 55mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 12 votes (11 ratings without comment)

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Recipe Rating




2 Comments

  1. De bean says:

    5 stars
    OMG……this was so tasty! Made as per instructions. My hubby and I loved it. This recipe is a keeper. Thanks for the recipe. ( :

    1. Support @ Alphafoodie says:

      Thank you so much for your comment. Glad you both enjoyed them <3