Roasted Cabbage Steaks

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!

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!

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

Jump to:

• The Ingredients
• How to Make Cabbage Steaks
• What to Serve with Roasted Cabbage Steaks?
• How To Make Ahead and Store?
• FAQs
• Recipe Tips and Notes
• More Vegetable Side Dishes
• Cabbage Steaks (Baked or Grilled)

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.

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.,
  • Italian seasoning (with garlic),
  • Lemon pepper seasoning,
  • Cajun seasoning,
  • Old Bay seasoning,
  • Za’atar.
• 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.

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.

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.

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.

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:

• Chicken shish tawook or roasted chicken.
• Lebanese lamb kofta.
• Marinated tofu (or crispy tofu) or tempeh
• Noodles, brown rice, and quinoa.
• Mixed vegetable and noodle stir-fry.
• Over pasta – like garlic olive oil pasta, garlic lemon pasta, etc.

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

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.

FAQs

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

• Caramelized Onions
• Roasted Cauliflower and Broccoli
• Roasted Brussels Sprouts
• The Best Oven Roasted Asparagus
• Perfect Oven Roasted Green Beans

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!