Roasted Cabbage Steaks are a simple and tasty way to enjoy cabbage like never before. Thick slices of cabbage get roasted until they’re tender on the inside and caramelized and crispy around the edges. The natural sweetness of the cabbage deepens as it roasts, and a little sprinkle of salt, pepper, and olive oil is all you need to make it delicious.
I love making these when I want a veggie side that’s easy but feels special. The best part is how the edges get golden and slightly charred—it adds such a nice texture. Sometimes I add a dash of smoked paprika or a squeeze of lemon juice at the end to brighten things up. They’re so satisfying and easy to prepare, which is a huge win in my kitchen.
These cabbage steaks work great as a side with almost anything—like roasted chicken, grilled meat, or even just some crusty bread. I also enjoy topping them with a sprinkle of cheese or a drizzle of balsamic glaze for a little extra treat. Honestly, once you try roasted cabbage this way, you might find yourself making it more often than you’d expect!
Key Ingredients & Substitutions
Cabbage: Green cabbage is perfect for roasting because it’s firm and holds together well. You can also try red cabbage for a sweeter flavor and vibrant color. Avoid loose-leaf varieties as they won’t hold their shape.
Olive Oil: This helps the cabbage caramelize nicely and keeps it from drying out. If you don’t have olive oil, use avocado oil, grapeseed oil, or melted butter for a richer taste.
Seasonings: Garlic powder adds a nice depth without overpowering. Smoked paprika is optional but gives a nice smoky touch. Fresh or dried thyme or rosemary enhance the flavor — feel free to swap with oregano or Italian seasoning.
Lemon: A squeeze of fresh lemon brightens the dish at the end, but you can skip it or use a splash of vinegar instead.
How Do You Get Those Beautiful Crispy, Caramelized Edges on Cabbage Steaks?
It’s all about high heat and flipping the cabbage halfway through roasting.
- Preheat the oven to 425°F (220°C) to create enough heat for browning.
- Slice the cabbage into thick 1-inch steaks so they hold together while roasting.
- Coat both sides with enough olive oil—this helps with browning and keeps it moist.
- Arrange steaks on a baking sheet in a single layer, so they roast evenly.
- Roast for 20 minutes, then carefully flip using a spatula to brown the other side.
- Roast another 15-20 minutes until you get golden, crispy edges and tender centers.
I find flipping gently with a wide spatula prevents breaking the steaks. Watch the edges towards the end to avoid burning but aim for a nice deep golden color. This technique brings out the natural sweetness of the cabbage.
Equipment You’ll Need
- Baking sheet – I use a rimmed sheet to keep everything in place and make flipping easier.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup simpler.
- Sharp knife – for cutting the cabbage into even, 1-inch thick steaks.
- Spatula or tongs – to carefully flip the steaks without breaking them.
- Brushing tool or teaspoon – for spreading olive oil evenly over the steaks.
Flavor Variations & Add-Ins
- Sprinkle with grated Parmesan or feta cheese after roasting for a savory finish.
- Throw in sliced bell peppers, zucchini, or cherry tomatoes before roasting for a veggie medley.
- Add a pinch of cumin, curry powder, or chili flakes to spice things up.
- Top with fresh herbs like parsley or cilantro before serving for a burst of freshness.
How to Make Roasted Cabbage Steaks
Ingredients You’ll Need:
- 1 large head green cabbage
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon dried thyme or rosemary (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 35 to 40 minutes to roast, for a total of about 45 minutes from start to finish. The roasting time allows the cabbage steaks to become tender with beautifully caramelized edges.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Cabbage:
Remove any loose or damaged outer leaves from the cabbage. Rinse the cabbage under cold water, then pat dry with a clean towel. Slice the cabbage into 1-inch thick “steaks” across the core. Depending on your cabbage size, you should get about 4 to 6 thick slices. The core will keep the slices together.
3. Season the Cabbage Steaks:
Place the cabbage steaks in a single layer on your baking sheet. Brush or drizzle both sides of each steak with olive oil. Sprinkle garlic powder, smoked paprika (if using), dried thyme or rosemary, salt, and pepper evenly on both sides for a flavorful punch.
4. Roast Until Tender and Caramelized:
Put the cabbage steaks in the oven and roast for about 20 minutes. Carefully flip the steaks using a spatula, then roast for another 15 to 20 minutes. You’ll know they’re done when the edges become nicely browned and caramelized, and the cabbage is tender throughout when you gently pierce it with a fork.
5. Serve and Enjoy:
Remove the cabbage steaks from the oven and transfer them to plates. If you’d like, squeeze some fresh lemon juice over the top for a fresh, bright finish. Serve warm as a delicious, hearty side dish with your favorite meals.
Can I Use Red Cabbage Instead of Green?
Yes, red cabbage works great for roasted cabbage steaks and adds a lovely color and slightly sweeter flavor. Just follow the same roasting instructions.
How Do I Store Leftover Cabbage Steaks?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make Roasted Cabbage Steaks Ahead of Time?
You can prep and season the cabbage steaks ahead of time, then cover and refrigerate for a few hours before roasting. For best texture, roast them fresh when ready to serve.
What If My Cabbage Steaks Fall Apart When Flipping?
To keep the steaks intact, use a wide, sturdy spatula and flip gently. Make sure your slices are at least 1 inch thick so they hold together better.