Roasted Cabbage Steaks are a simple and tasty way to enjoy cabbage in a whole new form. Thick slices of cabbage get roasted until they have crispy edges and a tender center, bringing out a natural sweetness and a bit of caramelized flavor that’s hard to resist. It’s a great side dish or even a main if you want something light but satisfying.
I love how easy this dish is to make — just slice, season, and roast. I usually sprinkle mine with a bit of olive oil, salt, and pepper, but you can add your favorite herbs or spices to make it your own. It feels like such a smart way to transform humble cabbage into something that feels a little special.
One of my favorite ways to serve roasted cabbage steaks is alongside roasted chicken or grilled meats, and they also pair really well with a dollop of tangy yogurt or a drizzle of balsamic glaze. They’re great for family dinners or whenever I want a comforting yet healthy side that feels cozy and a little bit different.
Key Ingredients & Substitutions
Cabbage: Green cabbage is classic here for its sturdy leaves and mild flavor. You can swap in savoy or red cabbage for a twist, though red will add color and a bit of earthiness.
Olive oil: Olive oil helps the cabbage caramelize and adds a nice flavor. Avocado oil or melted butter work well too if you prefer a richer taste or a higher smoke point.
Seasonings: Salt and pepper are basics to enhance flavor. Garlic powder and smoked paprika add warmth and a little depth. Feel free to swap with onion powder or cumin if you want varied flavors.
Fresh herbs: Thyme or rosemary bring freshness and aroma, but you can skip or use dried herbs if fresh isn’t handy.
How Do You Get Crispy, Caramelized Edges on Cabbage Steaks?
The secret to crispy cabbage steaks is roasting at a high temperature and brushing the cabbage well with oil. Here’s a simple approach to nail it:
- Slice cabbage thick enough (about ¾ to 1 inch) so it holds together during cooking.
- Brush both sides generously with oil to promote caramelization.
- Roast at 425°F (220°C) to get that golden-brown color and a slight crisp on the edges.
- Flip halfway through cooking to roast evenly on both sides.
- Don’t overcrowd the pan — give steaks space to roast instead of steam.
I find these steps help bring out cabbage’s natural sweetness while adding a satisfying texture. Keep an eye near the end to avoid burning while getting your golden finish.
Equipment You’ll Need
- Baking sheet – I recommend using a rimmed sheet to catch drips and keep everything neat.
- Parchment paper or silicone baking mat – makes cleanup easier and prevents sticking.
- Knife and cutting board – for slicing the cabbage into steaks.
- Basting brush or spoon – to spread the oil evenly on both sides of the steaks.
- Spatula or tongs – for flipping the steaks safely during roasting.
Flavor Variations & Add-Ins
- Add grated Parmesan or crumbled feta after roasting for a cheesy boost.
- Sprinkle with smoked paprika, cumin, or chili powder for a spicy, smoky flavor.
- Top with chopped fresh herbs like parsley or dill before serving for brightness.
- Serve with a squeeze of lemon or balsamic glaze for extra tang and sweetness.
How to Make Roasted Cabbage Steaks
Ingredients You’ll Need:
Main Ingredients:
- 1 large head of green cabbage
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon smoked paprika or chili powder (optional)
- Fresh thyme or rosemary sprigs (optional, for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 25-30 minutes to roast. In just under 40 minutes, you’ll have crispy, flavorful cabbage steaks ready to enjoy!
Step-by-Step Instructions:
1. Prep Your Oven and Cabbage:
First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Remove any outer cabbage leaves that look wilted or damaged. Then, slice the cabbage crosswise into thick “steaks,” about ¾ to 1 inch thick. You should get roughly 4 to 6 steaks depending on cabbage size.
2. Season Your Cabbage Steaks:
Arrange the cabbage steaks in a single layer on your baking sheet. Brush both sides of each steak generously with olive oil. Next, sprinkle salt, black pepper, and if you like, garlic powder and smoked paprika evenly on both sides to boost flavor.
3. Roast and Serve:
Place the baking sheet in the oven and roast for 25 to 30 minutes. Flip the steaks halfway through to get them evenly browned and crispy on both sides. If you’re using fresh herbs, add thyme or rosemary sprigs on top during the last 5 minutes of cooking to add a lovely aroma. When done, let them cool slightly, then serve warm. They’re delicious on their own or with extra seasonings like a drizzle of balsamic glaze or fresh lemon juice.
Can I Use Red or Savoy Cabbage Instead of Green?
Absolutely! Red and savoy cabbage both work well when roasted. Red cabbage adds vibrant color and a slightly earthier taste, while savoy has tender, crinkly leaves. Just slice and roast the same way.
How Should I Store Leftover Cabbage Steaks?
Cool leftover cabbage steaks completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on a stovetop skillet to keep edges crispy.
Can I Make This Recipe Vegan?
Yes! This recipe is naturally vegan as long as you stick to olive oil and plant-based seasonings. Avoid adding cheese or non-vegan toppings, or try nutritional yeast for a cheesy flavor instead.
How Can I Add More Flavor?
Try sprinkling smoked paprika, chili powder, or your favorite spice blend before roasting. You can also finish with a drizzle of balsamic glaze, lemon juice, or a sprinkle of fresh herbs like parsley for extra brightness.