Roasted Cabbage Steaks are a simple and tasty way to enjoy this humble vegetable. Thick slices of cabbage get a beautiful caramelized crust in the oven while staying tender inside. A little olive oil, salt, and your favorite seasonings bring out its natural sweetness and add a perfect touch of flavor.
I love making these when I want something easy but a bit different from the usual roasted veggies. The crispy edges almost have a nutty taste, which makes eating cabbage feel special and fun. Whenever I serve these, people are surprised at how good plain cabbage can taste with just a bit of roasting.
My favorite way to enjoy roasted cabbage steaks is with a drizzle of balsamic glaze or a sprinkle of Parmesan cheese on top. They pair wonderfully with grilled meats or can be a hearty side in a vegetarian meal. It’s one of those dishes I always keep in my cooking rotation because it’s straightforward, healthy, and always satisfying!
Key Ingredients & Substitutions
Cabbage: Green cabbage works best for these steaks because it’s firm and holds together when roasted. If you prefer a milder taste, try savoy cabbage, which is also great for roasting.
Olive Oil: This helps the cabbage crisp up and caramelize. If you want a different flavor, avocado oil or melted butter are tasty alternatives.
Seasonings: Salt and pepper are essential for flavor. I like adding dried thyme or rosemary for an earthy touch, but feel free to use paprika, cumin, or chili flakes for a twist.
Lemon Juice or Balsamic Vinegar: These add brightness after roasting. Fresh lemon juice brightens the dish, while balsamic vinegar gives a sweet tangy finish.
How Do You Cut and Roast Cabbage Steaks Without Them Falling Apart?
Cutting thick slices keeps the cabbage together but removing the tough core is key. Here’s how I do it:
- Slice the cabbage into 1 to 1.5-inch thick rounds.
- Use a paring knife to cut out the core wedge carefully, but leave the layers connected so the steak stays intact.
- Brush both sides of each steak with oil for even roasting.
- Roast at high heat (425°F/220°C) on a baking sheet without crowding them.
- Flip halfway to get a golden, caramelized crust on both sides.
Patience is important — roasting slowly crisps the edges while keeping the inside tender. This method makes the cabbage steaks hold their shape and taste delicious!
Equipment You’ll Need
- Baking sheet – I like using a rimmed sheet to keep everything from sliding off while roasting.
- Paring knife – helps you remove the core neatly without breaking the steaks.
- Cutting board – a sturdy surface makes slicing easier and safer.
- Brush or spoon – for generously coating the steaks with olive oil before roasting.
- Parchment paper (optional) – keeps the cabbage from sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Sprinkle with grated Parmesan or feta after roasting for a cheesy, salty boost.
- Add a sprinkle of smoked paprika or chili flakes for some heat and smoky flavor.
- Top with chopped herbs like parsley or cilantro for freshness.
- Drizzle with honey or a balsamic glaze after roasting for a sweet tang.
Roasted Cabbage Steaks
Ingredients You’ll Need:
- 1 medium head of green cabbage
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or rosemary (optional)
- ½ teaspoon garlic powder (optional)
- 1 tablespoon lemon juice or balsamic vinegar (optional, for finishing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to roast in the oven. In total, plan for around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Slice the Cabbage:
Remove any loose or damaged outer leaves from the cabbage. Place it on a cutting board and slice it crosswise into 1 to 1.5-inch thick “steaks.” You will get about 4-6 thick slices depending on the size of the cabbage.
3. Remove the Core:
Using a small, sharp knife, carefully cut out the tough core from each cabbage steak by cutting a wedge shape—but keep the leaves intact so the steak holds together.
4. Season the Steaks:
Place the cabbage steaks on the prepared baking sheet in a single layer. Brush both sides generously with olive oil. Then sprinkle with kosher salt, black pepper, and, if you like, dried thyme or rosemary and garlic powder.
5. Roast:
Roast the cabbage steaks in the oven for 25-30 minutes. About halfway through, flip the steaks carefully so both sides get browned and crispy. The cabbage should be tender inside with caramelized edges.
6. Finish and Serve:
Remove the cabbage steaks from the oven. Optionally, drizzle them with a little lemon juice or balsamic vinegar for a fresh, tangy finish. Serve hot as a tasty side dish or a simple vegetarian main.
Can I Use Red or Savoy Cabbage Instead of Green?
Yes! Both red and savoy cabbage work well for roasting. Red cabbage adds a vibrant color and slightly sweeter taste, while savoy has a milder flavor and more delicate texture. Adjust roasting time slightly if needed to get tender, caramelized edges.
How Should I Store Leftover Cabbage Steaks?
Store leftover cabbage steaks in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat or in the oven to keep edges crispy. Avoid microwaving, as it can make them soggy.
Can I Make Roasted Cabbage Steaks Ahead of Time?
Absolutely! You can prep and season the steaks in advance and keep them covered in the fridge for a few hours before roasting. Roasted cabbage steaks also reheat well if cooked ahead for meal prep.
What Are Some Easy Ways to Add More Flavor?
Try sprinkling Parmesan cheese or smoked paprika before roasting, or drizzle with honey or balsamic glaze after cooking. Fresh herbs like parsley or chives added at serving bring a fresh, bright note.