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These roasted cabbage steaks are quick, simple, and versatile. They make a delicious side dish or a satisfying vegetarian or vegan main.
Roasting cabbage steaks in the oven is so easy and quick. This humble vegetable transforms entirely—the edges become caramelized with a slight crunch, and the middle becomes soft and tender. The process of roasting enhances the natural sweetness of cabbage, making it super appetizing and tasty.
With just a handful of pantry staples and just minutes of prep work, these cabbage steaks make a great last-minute nutritious addition to any meal—meat, fish, and more. Plus, they’re easy to adjust to fit various dietary requirements and match with all sorts of seasonings, so you’ll never get bored!
Looking for more super easy ways to enjoy the taste of winter vegetables? Try this delicious boiled cabbage, cabbage soup, or roasted cauliflower steaks.
Watch how to make it
Ingredients
- Cabbage: You need a round white or green cabbage, or you can use red cabbage. Choose a small and compact head of cabbage (tight, with no loose leaves) that feels heavy for its size.
- Olive oil: Or use another neutral, healthy oil like avocado oil.
- Seasoning: You need only salt, black pepper, smoked paprika, and fresh garlic (or garlic powder in a pinch). You can also use your favorite spices and herbs to season the grilled cabbage steaks.
- Thyme: I love to use fresh thyme as garnish. Experiment with other herbs like fresh parsley.
See the printable recipe card below for full information on ingredients and quantities.
How to make roasted cabbage steaks
Start by preheating the oven to 400ºF/200ºC and lining a baking sheet with parchment paper.
Slice the cabbage into steaks: First, remove any loose, shriveled, or darkened leaves from the outside. Then, place the cabbage head on a sturdy cutting board. Use a sharp knife and cut thick slices (about ¾-1 inch). Try to cut the slices as evenly as possible so they cook at the same rate.
Prepare the seasoning: Grate or mince the garlic and then combine it with the olive oil and seasonings in a small bowl and mix well.
Season the cabbage steaks: Transfer the cabbage steaks to the prepared baking tray and put them into a single layer. Use two trays if necessary, as the pieces should be in a single row, not touching.
Using a pastry brush/silicone brush, brush the seasoning over the cabbage steaks on both sides generously.
Bake: Place the tray in the oven and roast the cabbage steaks at 400ºF/200ºC for 25-30 minutes until the cabbage is relatively tender and golden on both sides. Some of the outer leaves will be caramelized and crispy, while the texture in the middle will be softer.
Finally, sprinkle the baked cabbage steaks with the fresh thyme and serve!
Serving suggestions
You can enjoy these roasted cabbage steaks in a variety of ways:
- Main dish: Serve them as a vegetarian or vegan main dish with toppings like tahini, avocado, or a protein-rich side (e.g., lentils or tofu).
- Side dish: Pair the roasted slices with baked chicken, steak, fish, or tofu.
- Sauces: For extra flavor, drizzle with lemon butter, lemon tahini sauce, mushroom sauce, or your favorite dressing. You can also drizzle them with lemon juice.
- Toppings: Add grated parmesan cheese, nutritional yeast, chili flakes, or fresh herbs.
- Meal Pairing: They are great with roasted potatoes, perfect quinoa, or a simple salad.
How to store and reheat
- Make ahead: Chop the cabbage slices and prepare the seasoning 2-3 days in advance. Store the cabbage slices in an airtight container or a resealable bag in the fridge, and keep the seasoning in a separate container until ready to use.
- Store: Any leftovers should be placed in an airtight container and stored in the refrigerator for 4-5 days.
- Freeze: First, flash-freeze them on a large tray, not touching each other. 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: Warm 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.
Recipe tips
- Even slices: Make sure to slice the cabbage evenly so it cooks 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 one side of the cabbage steaks becomes overly dark, rotate the pans halfway through the cooking.
- Time may vary: Depending on how thick the slices are and your oven.
More vegetable side dishes
If you try this roasted cabbage steak recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Roasted Cabbage Steaks
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, grated/minced
- 0.1 oz thyme to garnish, 1 Tbsp
Instructions
- Preheat the oven to 400ºF/200ºC. Line a baking sheet with parchment paper.
- Remove any loose, shriveled, or darkened leaves from the outside of the cabbage head. Cut the cabbage head into thick slices (about ¾-1 inch) with a sharp knife. Cut the slices as evenly as possible.
- In a small bowl, combine the olive oil, grated garlic, salt, smoked paprika, and black pepper. Whisk well.
- Place the cabbage slices on the baking tray in a single layer.
- Use a pastry brush/silicone brush to liberally brush the seasoning over both sides of the cabbage pieces.
- Roast the cabbage steaks in the oven at 400ºF/200ºC for 25-30 minutes until the cabbage is relatively tender and golden on both sides.Optionally sprinkle the baked cabbage with fresh thyme and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In which direction do you cut the cabbage? It looks like the core is left in. Looks yummy!
Hey Leslie! You can the cabbage into thick slices from top to bottom, leaving the core in for support. I hope you give it a try! Happy cooking!
OMG……this was so tasty! Made as per instructions. My hubby and I loved it. This recipe is a keeper. Thanks for the recipe. ( :
Thank you so much for your comment. Glad you both enjoyed them <3