Roasted Cabbage Steaks are a simple and tasty way to enjoy cabbage with a little extra crisp and caramelized flavor. Thick slices of cabbage roast beautifully in the oven, coming out tender on the inside and slightly crunchy around the edges. A sprinkle of your favorite seasonings and a drizzle of olive oil make these cabbage steaks a real treat.
I love making these because they’re so easy to prepare and feel a little fancy without much effort. Sometimes I add a bit of garlic powder or a squeeze of lemon juice after roasting to brighten up the flavors. They’re also great if you’re looking for a warm veggie dish that’s a bit different from the usual steamed cabbage.
My favorite way to serve roasted cabbage steaks is alongside a juicy piece of grilled chicken or steak, but they’re just as delicious on their own or topped with a bit of cheese or a drizzle of tahini sauce. They make a great side that’s hearty enough to stand up to any main dish, and I always find myself making extra because everyone loves grabbing seconds!
Key Ingredients & Substitutions
Cabbage: Green cabbage is my favorite here because it roasts well and holds its shape. If you want a milder taste, try Savoy or Napa cabbage—they’re softer and cook faster.
Olive Oil: This helps the cabbage brown and crisp. If you need a neutral flavor, use avocado or sunflower oil instead.
Garlic Powder & Spices: Garlic powder adds nice depth without burning easily. Smoked paprika is optional but gives a smoky note. If you don’t have paprika, try a touch of cumin or chili powder for warmth.
Herbs: Dried thyme or fresh rosemary work great, but you can also use oregano or sage depending on your preference.
Lemon Juice: Adding lemon at the end brightens the roasted flavor. You can also use a splash of vinegar (apple cider or balsamic) for a little tang.
How Do You Get Cabbage Steaks Crispy and Caramelized?
The secret to crispy edges and a tender center is really about the roasting technique:
- Slice Thickness: Cut the cabbage about ¾ to 1 inch thick. Too thin, and they might burn; too thick, and they won’t cook through well.
- Oil Generously: Brush olive oil on both sides to encourage browning and keep the cabbage from drying out.
- High Heat: Roast at 425°F (220°C) so the outside crisps up while the insides become tender.
- Flip Once: Halfway through roasting, flip the steaks carefully to brown both sides evenly without breaking them.
- Don’t Crowd: Give each cabbage steak space on the pan so air can circulate and help crisp the edges.
Following these steps leads to those beautiful golden edges like in the photo, while keeping the cabbage soft inside. If you want extra crispiness, you can broil for 1-2 minutes at the end but watch closely so it doesn’t burn.
Equipment You’ll Need
- Baking sheet or cast-iron skillet – I prefer a skillet for even roasting and easy handling. A baking sheet works fine too if you line it with parchment.
- Sharp knife – for cutting the cabbage into even steaks so they cook uniformly.
- Brush or spoon – to spread the olive oil evenly over the steaks.
- Tongs or spatula – helpful for flipping the cabbage steaks carefully halfway through roasting.
Flavor Variations & Add-Ins
- Replace smoked paprika with cumin or chili powder for a different smoky or spicy flavor.
- Top with grated cheese like Parmesan or feta during the last few minutes of roasting for added richness.
- Add crushed red pepper flakes or a pinch of cayenne for some heat.
- Sprinkle with fresh herbs like parsley or basil before serving for a fresh touch.
How to Make Roasted Cabbage Steaks
Ingredients You’ll Need:
Main Ingredients:
- 1 large head of green cabbage
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon dried thyme or fresh rosemary, finely chopped
- Salt, to taste
- Black pepper, to taste
- Fresh lemon juice (optional, for serving)
How Much Time Will You Need?
Getting these delicious roasted cabbage steaks ready takes about 10 minutes to prep and 25-30 minutes to roast in the oven, so in total, plan for around 35 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet with a little olive oil to prevent sticking.
2. Slice the Cabbage:
Remove any loose outer leaves from the cabbage. Then, cut the cabbage into thick slices about 3/4 inch to 1 inch thick — these are your “steaks.” Depending on the size of your cabbage, you should get 3 to 4 steaks.
3. Season the Cabbage Steaks:
Place the cabbage steaks on your prepared pan. Use a brush or a drizzle to coat both sides of each steak generously with olive oil. Sprinkle garlic powder, smoked paprika (if you like), thyme or rosemary, plus salt and black pepper evenly over them.
4. Roast Until Golden and Tender:
Put the pan in your preheated oven. Roast the cabbage steaks for about 25 to 30 minutes, flipping them halfway through so both sides become golden brown and have crispy caramelized edges.
5. Add a Fresh Finish and Serve:
When they’re done, remove the steaks from the oven and, if you like, squeeze a bit of fresh lemon juice over the top for a bright, fresh flavor. Serve warm alongside your favorite main dish or enjoy as a tasty side.
Can I Use Red Cabbage Instead of Green Cabbage?
Yes! Red cabbage works well for roasted steaks too and adds a beautiful color. Keep in mind it may take a couple of extra minutes to roast fully due to its density.
How Should I Store Leftover Cabbage Steaks?
Store leftover cabbage steaks in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to help retain their crisp edges.
Can I Add Cheese or Other Toppings?
Absolutely! Sprinkle some grated Parmesan or crumbled feta on top during the last 5 minutes of roasting for a delicious cheesy finish.
What’s the Best Way to Flip the Cabbage Steaks?
Use tongs or a wide spatula to carefully flip the steaks halfway through roasting. This helps keep them intact and ensures even browning on both sides.